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Wednesday, May 24, 2017

Creamy Chocolate Tart with Cherries Recipe

Creamy Chocolate Tart with Cherries Recipe

A small goody in the finesse of chocolates has always fascinated him, especially in the month of Ramzan, the fasting modus operandi month around the world. I find that its high-spirited festive and traditional nature of giving is much like thanksgiving and what can be grateful than the rich desert of chocolate ganache filled up perfectly in chocolate tarts. The thing about these types of recipes is that they can appear more tortuous than they actually are! At first, I felt little bashful in trying this out because of the length and the item list and obviously the steps involved. I’ve overcome that and now I feel confident in sharing my mini tart recipe with you’ll, what I got to know after a bit of an adventure and creation of tweaking is that keep trying with little of what you got and twist the steps as per your own style that can help. So here is a thing, don’t let the cookbook daunt you instead, leaf through the elements and steps and twist them as per your understandings, cheat where you can and enjoy with cream, fruits or simply melted chocolate and a glass of wine! After all, we all love to do it!

The fabulous bite size pieces can be made in different textures, different shades and density of chocolates, we love to devour chocolate tarts over lemon tarts. I always prefer to excel in mini packs than the family packs, as it involves less stress and obviously less chances to turn things wrong. I always wanted to bake tarts at home so I started up with its mini version to fulfill my satisfaction of eating it the way it is, I always love to add different fillings and present the same dessert in assorted styles, it’s a perfect dessert with different versions that I personally love to make again and again by presenting in many ways. This Ramzan I would be making mini tarte again by pairing them with cream and golden syrup, layering with beautiful peaches, raspberries and pulpy mangoes! In this, I have presented lovely mini tarts with the filling of silky smooth chilled chocolate ganache topped with few almonds flakes and cherries! Try this chocolicious tart at home and share your experience with us! Keep hogging love.

{Creamy Chocolate Mini Tart with Cherries}

Preparation Time: 1 hour, 30 minutes
Cooking Time: 12-15 minutes
Total Time: 1 hour, 45 minutes
Serves: 3-4 persons

For the Crust:
½ cups all-purpose flour
20 g cocoa powder
½ cup caster sugar
½ teaspoon salt
½ teaspoon ground cinnamon
1 large, 1/4 cup butter, at room temperature, cut into cubes
1 large egg yolk, lightly beaten
Oil, for greasing

For Chocolate Ganache Filling:
400g chocolate, broken up
8 tablespoons heavy cream
60 g butter
2 tablespoons sugar, depends on your sweet preference.

Let’s start by making tart crust!
  • In a big bowl of a food processor, combine 1 ½ cups of all-purpose flour, cocoa powder, sugar, salt, ground cinnamon. Add in butter until well incorporated, butter may appear like small granules of flakes, always combine the butter until nicely mixed. 
  • Add in the egg yolk and mix the mixture in food processor, add 1 tablespoon of cold water only if it seems too dry, pulse until the dough comes together. Always take care that you do not over mix the dough.
  • Bring out onto the floured surface and knead lightly and bring it together with your hands. Wrap it together in a cling film and chill for about 1 hour. At this point you can divide the dough into portions and quick freeze up to 1 month by wrapping it airtight.
  • Preheat the oven to 190°C and roll out the pastry as thin as possible on a floured work surface and cut out small rings using an 11 cm fluted cutter. Gently grease 8 cm fluted loose bottomed mini tart tins and line the tins with pastry. Always flour your surface and rolling pin and roll the dough gently in one direction.
  • Press the pastry into the ridges on the sides with the help of your fingertips, remove the overhanging pastry by using the sharp knife and prick the base with the fork and allow it to rest for 30 minutes in the fridge.
  • Simply bake the rested mini tarts in the preheated oven for about 12 minutes until golden and then set aside to cool. You can also line the inside of the pastry with the baking paper and weigh down with a little baking beans before setting it to bake, I did it without.
  • Meanwhile, let’s make the yummy chocolate ganache filling
  • In a heatproof bowl, add chocolate, cream, butter and 2 tablespoons of sugar and place over a pan of gently boiling water. Keep stirring until it melts evenly for about 6-8 minutes, Add sugar if needed.
  • Add chocolate ganache into a piping bag and swirl into the cooled mini tarts and top with almond flakes and cherries or simply pour the ganache over your favorite fruits in mini tarts, chill for 30 minutes before serving. Enjoy!

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