Tag Archives: Tart

Chocolate and Strawberry Tart

I’ve really chosen the worst time to attempt making raspberry desserts. Well basically it’s impossible because it’s out of season. First it was the white chocolate and meant to be raspberry tarts and now it’s the milk chocolate and raspberry tart that was substituted with strawberries. I will definitely be trying this recipe again when raspberries are actually in season. It was such a quick and easy dessert to put together and I was particularly impressed with the pastry which is basically a shortbread pastry – divine!

If you into dark chocolate, I would definitely recommend using dark chocolate for a bitter chocolate tart, the strawberries provide the perfect balance 🙂

Have a lovely weekend all and happy baking! xxx

Ingredients:

– 1 cup flour

– 1/3 cup icing sugar

– Pinch salt

– 100g cold butter

1 egg yolk

 

For the filling:

– 1 cup thick cream

– 1/3 cup castor sugar

– 100g broken chocolate (dark or milk depending on your preference)

– 2 egg yolks

– 1 punnet of strawberries / raspberries

 

Method:

1. Process flour, icing sugar, salt, butter and the egg yolk. Roll out thinly to line a 20cm loose-bottom tart tin, prick and freeze.

2.Bake at 190 degrees celsius for 10 minutes or until set. Cool.

3. For the filling: Heat cream  with castor sugar and broken chocolate until the chocolate melts. Allow to cool slightly, then beat in the egg yolks.

4. Pour into pastry shell. Press in a punnet of strawberries / raspberries and bake at 150 degrees celsius for 30-40 minutes or until set.

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Bake baby bake!

5. Decorate with melted chocolate and refrigerate until ready to serve 🙂

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White Chocolate and Strawberry Tartlets

This post was meant to uploaded during Ramadaan, as I attempted it then – sorry! 🙂

When I stumbled upon this recipe, I was totally sold – white chocolate and strawberries, who can resist??? I made this for dessert the weekend before Eid when I invited my family over for iftaar. My sister in-law Aquilah (AKA Keely) got a teeny weeny obsessed with the custard filling, scooping left overs and inserting it into cream filled eclairs  and anything else she could get her hands on, actually just eating the left overs with her hand 🙂 My nephew Zaydaan absolutely loves white chocolate and his favourite fruit is strawberries, the combination warranted a “I love you Aunty Saadiyah”. The heart shaped white chocolate inserted into the tartlets were just his  ever-end. Oh how I love that little boy 🙂

This was actually meant to be White Chocolate and Raspberry Tartlets, but with raspberries being out of season, strawberries had to just do the trick.

This is perfect for any special occasion and you can have fun and go wild decorating them.

Onto the recipe….

Ingredients:

– 25g cornflour

– 3 medium egg yolks

– 400ml milk

– 1 vanilla pos, slit lengthways

– 100g white chocolate, melted, plus 60g extra white hot chocolate, melted, for lining the pastry cases

– 100ml double cleam

– punnet of strawberries or 300g raspberries

For the pastry:

– 175g plain flour, plus extra for dusting

– 90g salted butter, cubed

– 20g caster sugar

 

Method:

1. Preheat the oven to 180 degrees celsius. To make the pastry – in a bowl, rub the flour and butter together with your fingertips until it resembles fine breadcrumbs. Stir in the sugar, add 2-3 tablespoons of cold water and bring together to form a soft dough. Wrap in cling film and chill for one hour.

2. Meanwhile, make the crème patissière. In a large bowl, whisk together the cornflour and egg yolks. The mixture will be stiff at first but it will become easier to mix. Place the milk and the vanilla pod in a pan over a medium heat. When it reaches a simmering point, strain over the egg mixture, whisking all the time (discard the vanilla pod). Stir in 100g of the melted chocolate and whisk well. Return the custard to the pan and heat gently until thickened, whisking all the time. Set aside to cool, covering the surface with cling film to prevent a skin forming.

3. On a lightly floured surface, roll out the pastry to a 5mm thickness and use to line 6 × 10cm round ×2cm deep fluted tart tins, trimming any excess pastry. Line each with baking paper and beans and blind bake for 15 minutes. Remove the paper and beans and bake for a further 5 minutes until cooked and golden. Carefully remove the patsry cases from the tins and cool on a wire rack.

4. Once cool, brush the remaining melted chocolate into the tart cases in 2 coats, chilling between each coat.

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5. Whisk the cream to just stiff peaks and fold into the white chocolate custard.

6. Fill each tart case with the custard and top with strawberries/raspberries or anything else you’re in the mood for really 🙂

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This is a bad picture but I love the heart shadow :)

This is a bad picture but I love the heart shadow 🙂

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