my very first time making a tart. As you can see, it’s staying in the mold cause any attempt of taking it out, it crumbles into a million and one pieces! *sigh* ah wells. just have to pluck up the courage to try it again. SOON. haha we shall see! (:
I found the largest and reddest strawberry from Queen Victoria Market, and just knew I had to try marking these tarts, although the original recipe calls for raspberry. hehe. they were as huge as my palm!!!
how gorgeous do they look! (: I bet if you saw them, you wouldn’t be able to resist either!!! hehe
I used the recipe from Masterchef, and besides the tart being too crumbly (which I’m pretty sure it’s because I didn’t let it set in the fridge long enough haha) it was YUMMY! The chocolate ganache was the saviour of the dish to be honest. haha but I’m not too surprised, chocolate always saves everything! Especially when I’m stressed. haha
so here’s the recipe! (: Hope you will be more successful than me!
(Adapted from Masterchef)
240g plain flour
Pinch of salt
300ml thickened cream
1 tbs caster sugar
1 punnet strawberries
180g dark chocolate, finely chopped
Step 1: Place the flour, butter and a pinch of salt in a food processor and blend
until the mixture resembles fine breadcrumbs. Add 1-2 teaspoons cold water and
blend again until the dough just comes together. Tip out onto a lightly floured
board or clean bench and form dough into a disc, enclose in cling film and
refrigerate for 30-60 minutes.
Step 2: Roll pastry out to 3-5mm thick, then use to line four 10cm loose- bottomed tart tins. Prick the base with a fork, then place back in the fridge to rest for about 20 minutes.
Step 3: To make the ganache, place the cream and butter in a pan and stir over medium heat until butter has melted. Place chocolate in a heatproof bowl, pour over the warm cream, then stir until the chocolate has melted.
Step 4: Preheat the oven to 180°C. Line the pastry case with baking paper and
pastry beads or uncooked rice. Blind-bake for 7-10 minutes, then remove baking
paper and beads and bake for another 5-10 minutes until just golden. Press down
any bubbles that have risen up and allow to cool. Remove from tart cases and
place on a serving plate or clean board.
Step 5: Meanwhile, whip thickened cream with sugar until soft peaks. Cover with cling film and refrigerate until needed.
Step 6: Pour the chocolate ganache into the tart shells. Spread evenly with the
back of a spoon or palette knife. Place the strawberries on top of the tart and serve!