It's that time of the year where you get together with your family and celebrate. You get to chat with people you haven't seen for a while and you get to eat bucket fulls. I know i always hold back until dessert. It's like a potluck, all of your relative bring in a delicious dessert and you get to try one another's! That meant I had to bring something delectable. I decided to bring some tarts! But, of course I had never made tarts before, so I didn't know the basic terms, like "blind bake". Was I supposed to put a blind fold on and try to put the tart in the oven without burning myself for a fun game? No, and Ouch.
Basically, my understanding of blind baking is to cook the tart shell completely before adding your awesome filling. This technique will make your tart shell stronger and not soggy when you place your filling in the shell. But, what does this have to do with being blind, I dunno!
What's that I hear? A recipe?! Get your sleeves rolled up and put on an apron because it's baking time! This recipe was adapted (a lot) from the Book "Bake" by Tina Bester.
*Note: This recipe is written in weight, you will need a measuring scale.
Chocolate Truffle Tarts
Makes 4-5 Med. Tarts
225g butter, cubed
450g a.p flour
To make the pastry combine butter and sugar in a Cuisinart (big) or blender until fully mixed. While still running, add eggs one at a time, scrape down sides. Add flour and cocoa and blend to form a dough. Put in a covered bowl and refrigerate for at least 1 hour to let it cool. Place plastic wrap on your work surface place the dough on top, flatten a bit with your hand, then place another piece of plastic wrap on top and start rolling until 1/4 cm thick. Place and press into greased tart tins with a removable bottom. Refrigerate again until cool. Preheat oven to 350 degrees. With a fork dock the bottom of your tart shell pastry, this allows airflow throughout your tart shell. Now, take a piece of parchment paper and cut out a square that is bigger that your tart tin. Place in tart tin and fill the shell with rice. This with make your pastry not burn and become stronger. Do this to every tart shell. Bake for 15 minutes. Take out of the oven, take off the parchment paper and rice. Pop back in the oven for another 5 minutes. Allow to cool. <-- This is baking the tarts blind.
12 oz. chopped, semi sweet chocolate (70%)
1 cup whipping cream
1/2 tbsp orange zest (opional)
Place milk in a saucepan and allow to come to a boil. Take off the heat and add to the chopped chocolate (and zest), whisk until smooth. Pour into cooled pastry shells. Top with a hazelnut chocolate to add a different tone of flavour (if you're not adding zest). Allow the truffle mixture to set completely before you remove them from their tart tins. Enjoy!
-This recipe for pastry makes a
lot, I have a post here that shows you how you can use it up.
-The brand of chocolate I used to top it off is called 36 Chocola's, hazelnut flavour.
-If you want a good step-by-step tutorial about how to make ganache click here!
-Adding the zest adds a lot of zing, I highly suggest putting it in!
Let me say, this recipe is no stroll through the park. It will take some time and patience, but when you're done I'm sure it will be worth the effort. These it will take center stage at any family get together. The only thing left for you to do is go make 'em!
Shelan Boake out! XD