Strawberry Chocolate Tart
(for tart crust)
1 2/3 cups fine granulated sugar
1/2 t salt
10 T sweet butter, chilled
2 egg yolks
1 t vanilla extract
2 t cold water
(for filling)
1 cup semisweet chocolate pieces
2 T sweet butter, melted
3 T Kirsch
1/4 cup confectioners' sugar, sifted
1 T water
(for glaze)
3 T red currant jelly
1 T Kirsch
(for topping)
1 1/2 pints strawberries, washed, stemmed and dried
sprig of fresh mint
>how to make<
(for tart crust)
*Sift flour, sugar and salt into a mixing howl.
*Cut chilled butter into pieces into the bowl.
*Using your fingertips, rapidly rub the butter and dry ingredients together until the mixture resembles coarse meal.
*Be careful to use only your fingertips as your palms will warm the dough.
*Stir egg yolks, vanilla and water together and add to the flour-butter mixture and blend in, using a fork.
*Shape dough into a ball.(This should not take more than 30 to 45 seconds.)
*Place the ball of dough on a pastry board.
*With the heel of your hand, smear about 1/4 cup of dough away from you into a 6 to 8" smear; repeat until all dough has been dealt with.
*Scrape dough together; reform into a ball, wrap in wax paper, and chill for 2 to 3 hours.
*Roll out dough between 2 sheet of wax paper, or use a floured pastry cloth and floured stockinnette on your rolling pin, into a round large enough to line your pan.
*Work quickly, as the dough can become sticky.
*Line either an 8 or 9" false-bottom tart pan with the dough, fitting it loosely into pan and pressing to fit sides.
*Trim edges 3/4" outside top of pan, and fold this edge over to inside, and press into place with fingers. Chill.
*Preheat oven to 425 degrees.
*Line dough in the tart pan with piece of aluminum foil or wax paper and weight with rice or beans.
*Bake for 8 minutes.
*Remove foil and beans.
*Prick the bottom of the dough with a fork in several places.
*Return to oven for 8 to 10 minutes longer, or until edges are a light brown.
(for filling)
*Melt chocolate in a bowl placed over simmering water.(This will take about 20 minutes.)
*When chocolate has reached 110 degrees, add melted butter and Kirsch.
*Whisk quickly and thoroughly until smooth.
*Add confectioners' sugar and water, continuing to whisk until smooth.
*While the mixture is still warm, pour it into the tart shell.
*Place berries, tips up, over the warm chocolate filling in a circular pattern, working from the outside in until the surface is covered.
(for glaze)
*Whisk jelly and Kirsch together over medium heat until smooth, then coat berries with brush evenly while it is warm.
*Refrigerate tart for 2 hours; remove from refrigerator 45 minutes before serving. Garnish with a mint sprig.
Note: The above recipe came from "The Silver Palate Cookbook", then I made it into tartlets.
Labels: chocolate tartlet recipe, strawberry chocolate tart recipe