Friday, July 18, 2014

Chocolate and Strawberry tarts

Chocolate and strawberries.. The perfect combo. 
These tarts are quite heavy with all the chocolate ganache so make them really small so that they're just a few bites. These tarts aren't overly sweet either from all the dark chocolate so if your not so much for overly sweet things these are probably a good fit for you! 
They take about two hours to make 

What you need: 
For the crust: 
120g butter that is room temperature
1dl confectioners sugar
3dl flour 
1 egg yolk

For the filling:
300 62% chocolate
1.5 dl powdered sugar
2dl heavy cream
2 large egg yolks
3 tablespoons unsalted butter

For the topping: 
Fresh Strawberries

How you make them: 

Start with the crust, 
Step1: Preheat your oven to 180 degrees Celsius.
Step2: Mix all the ingredients together, wrap it in saran wrap and let it set in the refrigerator for 20 minutes. 
Step3: roll it out to a big circle that is about 4mm thick and then place it in a pan with a loose bottom and use a knife to remove the dough that is not deeded along the edges.
Step4: poke small holes in the bottom with a fork and then bake it in the oven for about 15 minutes till its golden brown.
Step5: Take it out, let it cool and turn of the oven because you won't be needing it anymore. 

Continue with the filling: 
Step6Chop the chocolate into small pieces and combine the chocolate and the powdered sugar in a heatproof bowl. 
Step7: In a saucepan bring the cream to a gentle simmer and then add it to the chocolate and stir until the chocolate has melted and you have a smooth and shiny chocolate mixture in front of you
Step8: Place the bowl with the mixture on top of a sauce pan with simmering water in it until the mixture has become smooth.
Step9: Whisk the egg yolks. In a separate heatproof bowl take about 1dl of the chocolate and mix it together with the eggs, then pour the mixture with the eggs into the other mixture and whisk to combine it well. 
Step10: Fill the crusts with ganache.
Step11: Cut the strawberries into smeller pieces and put them on top. 
Step12: Put them in the refrigerator for 30 minutes to let the ganashe become a bit harder. 

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