(for the fruits)
8 3/4 oz. strawberries, bulled & halved
7 oz. cherries, stoned & halved
4 ripe figs, quartered or sliced
2 peaches, stoned & sliced
7 oz. raspberries
confectioners' sugar for dusting
(for the pastry)
1 1/2 cups all purpose flour
a pinch of salt
1/2 cup plus 1 T unsalted butter, diced & chilled
4 1/2 T confectioners' sugar
1 medium egg yolk
1~2 T ice-cold water
2 t lemon juice
(for the mousseline)
3/4 cup granulated sugar
1 T hot water
3/4 cup blanched hazelnuts
1 1/4 cups whole milk
4 medium egg yolks
1 T cornstarch
1 t vanilla bean paste
3/4 cup heavy cream
[how to make]
(for the pastry)
*Tip the flour and salt into a bowl.
*Add the butter and, using a palette knife, cut the butter into the flour until the pieces are half of their original size.
*Switch to using your hands to rub the butter into the flour.
*Working quickly, pick up handfuls of the flour and butter and allow it to pass across your fingertips, gently pressing and rubbing the mixture as it falls back into the bowl.
*Still working quickly, continue rubbing the butter into the flour until there are only very small flecks of butter remaining.
*Add the sugar and mix.
*Make a well int he middle of the mixture, add the egg yolk, ice-cold water and lemon juice and mix using the palette knife until the pastry starts to clump together.
*Gather into a ball using your hands and very lightly knead for 10 seconds until smooth.
*Flatten the pastry into a disc, wrap in cling film and chill for at least 2 hours.
(for the mousseline)
*Tip 1/2 cup of the sugar into a non-stick frying pan, add the hot water and set the pan over a low medium haeat to gently dissolve the sugar without stirring.
*Increase the heat, bring the syrup tot eh boil and continue to cook until the sugar becomes a deep amber caramel.
*Working quickly, tip the hazelnuts into the pan and, using a lightly oiled fork, stir to coat the nuts in the caramel.
*When the hazelnuts are lightly toasted and enrobed in caramel, tip the contends of the pan onto a sheet of baking parchment.
*Leave ti ciik and harden.
*Pour the milk into a small saucepan and heat to just below boiling point.
*In a bowl, whisk the egg yolks with the remaining 1/4 cup sugar, the cornstarch and vanilla.
*Pour the hot milk into the bowl and whisk constantly until thoroughly combined.
*Return the mixture to the saucepan and set the pan over a low medium heat.
*Slowly bring to the boil, whisking constantly to cook the eggs and cornstarch and to thicken the custard.
*Once boiling, allow the custard to gently bubble and blip for 30 seconds to cook out the cornstarch.
*Strain into a clean bowl, cover the surface of the custard with cling film and leave to cool.
*Once completely cold, chill until ready to use.
(for the continued pastry)
*Dust the work surface with flour and roll out the pastry into a round 2~3mm thick, and with a diameter a generous 6cm wider than the base of the tart tin.
*Carefully line the tart tin with the pastry, trim the exvess from the top and prick the base of the tart shell with a fork.
*Chill for 20 minutes while you preheat the oven to 350 degrees.
*Line the tart shell with foil and baking rice and place on a solid baking sheet.
*Cook on the middle shelf of the oven for about 15 minutes until the top edge of the pastry starts to turn golden.
*Remove the foil and rice and cook for a further 4 minutes or so until the pastry is crisp and golden all over. Leave to cool before filling.
(for the assembly)
*Break the caramelized hazelnuts into pieces and whizz in a food processor until finely ground.
*Continue whizzing for a further minute or two until the praline starts to turn into nearly smooth, nutty paste.
*Whip the cream until it will hold a peak then fold int eh chilled custard followed by the hazelnut cramel paste.
*Spoon this hazelnut mousseline into the tart shell and spread level.
*Arrange all the fruit on top of the hazelnut mousseline--as neatly or haphazardly as you like.
*Finally, dust with the icing sugar, and serve.
-makes 8 to 10-
Note: I found this recipe in "Pies & Tarts for all seasons" by Annie Rigg.
Labels: Fruit Tart recipe, mousseline tart recipe, tart recipe
(for the white chocolate ganache)
2 cups heavy cream
1/4 cup light corn syrup
1/4 t salt
1 lb. white chocolate, chopped
2 t pure vanilla extract
(for the dark chocolate ganache)
1 1/4 cups water
2/3 cup light corn syrup
2 T unsweetened cocoa powder
1/4 t salt
1 1/4 lbs. bittersweet chocolate, coarsely chopped
1 1/4 t chocolate extract
(for the crust)
12 T unsalted butter, softened
1/2 cup confectioners' sugar
1 1/2 cups all purpose flour
1/4 cup dark chocolate ganache, melted
(for the filling)
1/4 cup heavy whipping cream
1 cup white chocolate ganache, at room temperature
8 oz. cream cheese, softened
(for the glaze)
1/4 cup apricot preserves
1 T water
2 cups chopped or sliced assorted fruit
[how to make]
(for the white chocolate ganache)
*In a large, heavy saucepan, bring the cream, corn syrup, and salt to a boil over medium high heat.
*Whisk until blended.
*Remove the pan from the heat.
*Immediately add the white chocolate and vanilla to the pan and whisk until smooth.
*Set aside for about 2 hours to cool completely, whisking every 15 minutes or so.
*When cool, transfer the ganache to a rigid plastic or glass container, cover, and refrigerate overnight before using. (Ganache will keep refrigerated for up to 3 months.)
(for the dark chocolate ganache)
*In a large, heavy saucepan, bring the water, corn syrup, cocoa powder, and salt to a boil over medium high heat.
*Whisk until blended.
*Remove the pan from the heat.
*Immediately add the chocolate and chocolate extract to the pan and whisk until smooth.
*Set aside for about 1 hour to cool completely, whisking every 15 minutes or so.
*When cool, transfer the ganache to a right plastic or glass container, cover, and refrigerate for up to 3 months.
(for the crust)
*Heat the oven to 300 degrees.
*In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and fluffy, 3 to 5 minutes.
* Reduce the speed to low and mix in the flour until the dough comes together.
*Press the dough over the bottom and up the sides of a 12" tart pan with a removable bottom.
*Bake for 20 to 25 minutes or until just lightly brown.
*Let the pie crust cool completely on a wire cooling rack.
*When the crust is cool, brush the melted dark chocolate ganache over the bottom and sides of the pie crust.
(for the filling)
*In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until stiff peaks form.
*Beat in the white chocolate ganache and cream cheese.
*Spread the filling evenly over the baked crust.
*Cover with plastic wrap and chill for at least 1 hour or overnigh until ready to serve.
(for the glaze)
*In a small saucepan, heat the preserves and water over medium high heat until boiling.
*Remove from the heat and let cool.
*Arrange the fruit of your choice decoratively over the top of the tart.
*Brush the cooled glaze over the fruit for shine.
-makes 6 to 8-
Note: I found this recipe in "Chocolatique" by Ed Engoron with Mary Goodbody.
Labels: Fruit Tart recipe, tart recipe, white chocolate cream filling recipe
(for pastry)
1 cup all purpose flour
3 T cake flour
2 T sugar
pinch salt
10 T cold butter, cut into pieces
(for filling)
3 T gooseberry jam or currant jelly
3 cups gooseberries, topped and tailed
1/2 cup sugar
>how to make<
(for pastry)
*Mix together all purpose and cake flours, sugar, and salt in a medium mixing bowl.
*Use a pastry cutter or two knives to work butter into flour mixture until it resembles coarse meal.
*Add 2 to 3 T ice water, stirring dough with a fork until it holds together.
*Form dough into a ball, wrap in plastic, and refrigerate for 30 minutes.
*Preheat oven to 425 degrees.
*Roll our dough into a 12" round on a lightly floured surface, then ease into a 10" fluted, false bottom tart pan and flute the rim.
(for filling)
*Brush bottom of pastry with jam, then fill with gooseberries.
*Sprinkle sugar over gooseberries.
*Bake tart for 10 minutes, then reduce heat to 375 degrees and continue baking until gooseberries just burst and edges of crust are golden, 30 to 40 minutes.
*Allow tart to cool, then unmold and serve with lightly sweetened whipped cream.
-serves 8-
Note: I found the recipe in "SAVEUR".
Labels: Fruit Tart recipe, Gooseberry Tart recipe, tart recipe
(Crust)
1/2 cup ground walnuts
1 3/4 cup all purpose flour
1 T ground cinnamon
2 T sugar
1/2 t salt
2/3 cup butter
1/3 cup cold water
(Filling)
12 oz cream cheese at room temperature
3 T sugar
3 T all purpose flour
2 eggs
1 1/2 t vanilla extract
1 t grated lemon zest
(Topping)
4 cups diced rhubarb
1 1/3 cups sugar
1/4 cup water
>how to make<
(Crust)
*In a medium bowl or a food processor, combine all of the dry ingredients.
*Cut in the butter with a pastry cutter, 2 knives, or the processor.
*Mix in the water until it is just combined.
*Shape the dough into a ball, flatten, wrap in plastic, and refrigerate for 1 to 1 1/2 hours.
*Preheat an oven to 375 degrees.
*Meanwhile roll the dough out on a lightly floured board.
*Fit into a 11" x 8" tart shell, crimping the edges.
*Prick the bottom with a fork, line with aluminum foil, and fill with pie weighs or dried beans.
*Bake in the preheated oven until set but not browned.
*Remove from the oven and let cool, leaving the oven at 375 degrees.
(Filling)
*Beat all of the ingredients together until smoth, about 5~7 minutes.
*Fill the partially baked tart shell 1/4"~1/2" from the rim with this mixture.
*Bake in the preheated oven for 20~25 minutes, or until the cheese filling puffs a bit and is just firm to the touch.
*Remove from the oven and let cool.
(Topping)
*Combine all the ingredients in a suacepan.
*Bring the mixture to a boil over medium heat and continue cooking until the rhubarb is tender and the liquid is reduced to thick, syrupy compote, about 10~12 minutes. Set aside.
*Spread the rhubarb compote evenly over the cooled tart.
*Refrigerate until the topping is set.
Note: This recipe was adaped from "Pacific Northwest The Beautiful Cookbook".
Labels: cheesecake recipe, Cheesecake Tart recipe, Fruit Tart recipe, Rhubarb Cheesecake Tart recipe, Rhubarb Tart recipe
