(for the tart shell)
1 cup plus 2 T all-purpose flour
1/2 cup ground hazelnuts
1/2 t ground cinnamon
a pinch salt
7 T butter, chilled and diced
1 1/2 T confectioners' sugar
1 egg, lightly beaten
(for the hazelnut ganache)
scant 1/3 cup whipping cream
3/4 cup chopped dark/bittersweet chocolate
generous 1/2 cup chopped milk/semi-sweet chocolate
1 T honey
3 1/2 T hazelnut butter
(others)
250g cherry compote
1 1/2 cup chopped dark/bittersweet chocolate
12 fresh cherries
[how to make]
(for the tart shell)
*Tip the flour and ground hazelnuts into the bowl of a food processor, add the cinnamon, salt and butter.
*Pulse to rub the butter into the flour until it is pale and sand-like in texture.
*Add the confectioners' sugar and mix again to combine.
*Add the beaten egg and pulse until the mixture starts to come together to a neat ball.
*Flatten into a disc, cover in plastic wrap and chill in the fridge for at least 1 hour until firm.
*Roll the dough out on a lightly floured work surface to a thickness of no more than 1/16".
*Using the cookie cutter stamp out 12 discs from the dough.
*Gently press the discs into the muffin pan.
*Chill in the fridge for 20 minutes.
*Preheat the oven to 350 degrees.
*Line the tart cases with a square of baking parchment or foil and fill with baking beans or rice.
*Bake in the preheated oven for 10 minutes until pale golden.
*Remove the tarts from the oven and carefully lift out the baking beans or rice and parchment or foil, and return the pans to the oven for 1 minute more to dry out the tart bases.
*Remove from the oven and leave until cold before removing from the pan.
*Melt the chocolate and pour into the favorite mold. Set it hard in the fridge and unmold it.
(for the hazelnut ganache)
*Tip all of the ganache ingredients into a heatproof bowl and set over a pan of barely simmering water.
*Stir gently to combine into a silky smooth mixture, remove from the heat and leave to cool for 15 minutes.
*Transfer to the pastry bag and set aside.
(for the assembly)
*Divide the cherry compote between the pastry cases and spread level.
*Pipe ganache over the cherry compote in an even, smooth layer.
*Finish each tart with a fresh cherry and a chocolate decoration on top.
-makes 12 tarts-
Note: I adapted the recipe from "afternoon tea at home" by Will Torrent.
Labels: cherry tart recipe, chocolate tart recipe, tart recipe
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