Sunday 14 September 2014

Strawberry Chocolate Tart

This is a tart that I put together using whatever ingredients I can find in my refridgerator....a Strawberry Chocolate Tart! Who doesn't love Chocolates!!

As compared to the Berries Tart I've made, this is an even easier dessert to make. The most tedious part in my opinion is really the tart shell which can be made in advance. So this is a very good dessert to consider having if you do not have time and need to whip up something real quick. How easy is it? Once you have the tart shell, the rest is just...chocholate ganache for the filling and fresh fuits and nuts for the toppings. Easy peasy, right?

Strawberry Chocolate Tart
makes a 8 inch tart pan

For the Shortbread Crust
adapted from Joy of Baking
1 cup (130 g) all purpose flour
1/3 cup (35 g) confectioners sugar
1/8 tsp salt
1/2 cup (113 g) cold unsalted butter, cut into pieces

1. Butter or lightly spray with a nonstick vegetable cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. 

2. In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. 

3. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (can use the back of a spoon to smooth the surface of the pastry.) 

4. Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) 

5. Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

6. Preheat oven to 220ºC and place rack in center of oven. 

7. Place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes. 

8. Remove from oven and place on a wire rack to cool.

You can make extra tart shells as these can be covered and stored for a few days.

For the Filling
1 cup Heavy Cream
1 1/4 cup Chocolate chips

9. In a saucepan, add the cream and bring it to a simmer.

10. Pour the cream in a bowl with the chocolate chips and let it sit for about 3 minutes.

11. Stir until the chocolate is all melted.

For the Macerated Berries
1 pint of strawberries, hulls removed and halved/sliced
A handful of blueberries
2 tbsp sugar

12. Toss the berries and sugar together in a bowl and let sit for at least half an hour.

13. Pour the chocolate mixture into the baked tart shell and chill it in the fridge for about an hour and a half.

14. Arrange the macerated berries on the tart and spoon some of the berry juices over the berries.

15. Serve chilled.

1. You can also add some toasted nuts like pistachio to the topping.
2. To get nice and clean slices, wipe your knife in between cutting each slice.
3. You can also use other fruits to make other variations of tarts/fruit tart.

I'm linking this post to the Best Recipes for Everyone, September Event : Chocolate Wonderland, hosted by XuanHom's Mom Kitchen Diary.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.



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