Tag Archives: tarts

Sweet shortcrust pastry

16 Jul

After last weeks successful pastry, I thought I would make another one, just to test that last week wasn’t a fluke!  I had a few friends coming over for dinner and decided to make a chocolate and raspberry tart for dessert.

Thankfully, I managed to create another successful pastry – same process, but slightly different ingredients to make the pastry suitable for a sweet dessert.  As berries are in season, this worked a treat!

If I were to make this again, I would probably mix some milk chocolate into the ganache, as the dark chocolate was incredibly rich.

Pastry:
250 gr plain flour
100 gr cold unsalted butter, cubed
100 gr icing / confectioners sugar
pinch of salt
2 eggs, lightly beaten
 
250 gr raspberries
10 gr mint leaves, finely chopped
 
Ganache:
250 ml whipping cream
200 gr dark chocolate (perhaps 50 gr could be milk instead)
25 gr liquid glucose
50 gr unsalted butter, cubed
 

Serves 8

In a food processor, pulse the flour and butter until mixture looks like breadcrumbs.  Pour on a work surface and mix in the salt and icing sugar.

Make a well in the middle and mix in the eggs until you have a dough.  Wrap in cling film and refrigerate for 30 minutes.

Bring the pastry back to room temperature and roll out to fit a 20cm flan ring.  Refrigerate again for 20 minutes in the tin.  Preheat the oven to 190 C / 375 F.

Blind bake the pastry for 20 minutes, remove the beans / rice, reduce the temperature to 180 C / 350 F and bake for another 5 minutes or until the base is dry.  Cool the pastry on a wire rack.

Set aside 3 raspberries per person (24 if you’re serving 8) and halve the rest.  Mix in the mint.  Spread this evenly on the bottom of the cold pastry case.

For the ganache, heat the cream until just before it boils, take off the heat and add the glucose and chocolate and whisk until the chocolate has melted.  Slowly add the butter, whisking continually.

Pour this mixture over the raspberries.  Allow to cool and then refrigerate until very cold, approximately 2 hours.

Serve with the reserved raspberries.  Enjoy!

 

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