Monday, July 26, 2010

Chocolate Ganache and Strawberry Tarts

When I saw Fiona demonstrating to cook her invention recipe of Chocolate Ganache, Lavender Cream and Raspberry Tart on MasterChef, I said to myself that, I had to make this beautiful tart. Unfortunately, the unsprayed lavender was hard to find. Yet, big and beautiful strawberries were everywhere. So, I adapted Fiona’s recipe to make the tart shells and chocolate ganache, topped with jelly-coated sweet strawberries. It turned out to be a big hit in our family’s dinner last weekend.

Chocolate Strawberry Tarts01

Chocolate Ganache and Strawberry Tarts (Adapted from MasterChef) (Printable recipe)

Makes 4x10cm tarts (preferably use loose-bottomed tart tins)

Ingredients of tart shells:
  • 100 gm plain flour
  • 85 gm butter, room temperature
  • Pinch of salt
  • 1 to 2 tsp cold water
Ingredients of chocolate ganache:
  • 145 gm dark chocolate, finely chopped
  • 125 ml cream
  • 35 gm butter
  • 5 tbsp caster sugar, or to taste
Ingredients of topping:
  • 8 to 12 strawberries, thinly sliced
  • 2 tbsp strawberry jelly (or jam)
  • water to dissolve jelly

Chocolate Strawberry Tarts Procedures01
Chocolate Strawberry Tarts Procedures02

Method:
  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 15 to 25 minutes.
  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 15 minutes.
  3. To make the ganache: place the cream and butter in a heatproof bowl over simmering warm water, heat until butter has melted. Add chocolate and sugar into the mixture, then stir until the chocolate has melted. Remove from heat.
  4. Preheat the oven to 180°C. Line the pastry case with baking paper and pastry beads or uncooked rice. Blind-bake for 8-10 minutes, then remove baking paper and beads and bake for another 5-10 minutes until golden. Press down any bubbles that have risen up and allow to cool. Remove from tart tins and place on a serving plate.
  5. Heat jelly with water until completely dissolved.
  6. Transfer the chocolate ganache into the tart shells. Spread evenly with the back of a spoon or palette knife. Arrange the strawberry slices on top and brush with jelly on top of the strawberries. Serve immediately.
Chocolate Strawberry Tarts02

18 comments :

  1. Love this chocolate tarts. I must bookmark it.

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  2. Oh beautiful! I have lavender in my garden... will attempt. and that is a lovely tart indeed!

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  3. Wow....delicious! I was thinking of making chocolate tarts over the weekend but didn't manage....too lazy to do :P Now I'm drooling over yours.....regret of course....haha

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  4. The tarts look so gorgeous! Definitely a big hit for my family too. Love your step-by-step photos. ;)

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  5. This looks so delicious!! Perfect for a dinner party too.

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  6. looks so yummy, gonna bookmark it. thanks

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  7. Your tart looks really gorgeous. I think you can start your own bakery selling all your bakes already hehe

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  8. Do you have essential ingredients in Brisbane? They should carried dried lavendar :)

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  9. To Anh,
    I found some dried lavendar in some nifty shops, not food shops, yet not sure if they are edible or not.

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  10. Is there anyway you can make it the same without a food processor? will the texture/outcome be the same?

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  11. To Anonymous,
    Kneading the pastry is not that hard without a food processor. You can do it just by hands with a similar result.

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  12. which one would be recommended for the butter salted or unsalted?

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  13. would i need to grease the tins

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  14. one last question sorry what cream should be used

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  15. To Anonymous,
    I often use unsalted butter. If you use salted butter, then you don't need to add salt yourself.
    Yes, grease the tins. Use whipping cream (I used Paul's whipping cream. It's natural, no other ingredients added.)

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  16. Hi, I planned on making this recipe when I saw it on Masterchef ages ago as well, but I never got round to it. I'm now planning (again) to make it and came across your version - your ratio in the shortcrust pastry is a little different to hers; I was planning on halving it to 120g flour and 80g butter to end up with 2 10cm tarts, do you think that would end up being too dry and crumbly? Also... how on earth did you end up with 4 tarts from that amount of pastry?!

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  17. xiuxian 23rd Oct,2013 at 9.34pm

    Hi christine, I'm a big fan of all your dessert, but I'm having trouble with the chiffon cake, it always cracks and shrank, looks very wrinkly. What went wrong:(

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    Replies
    1. The problems of cracking and shrinking are very common in making chiffon cakes. It's all about controlling the oven temperature if your batter is done properly.
      Besides, don't use non-stick or greased cake moulds.

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