Heavenly chocolate tarts!!!

The decadent trio of tarts

The decadent trio of tarts

Hi!!! I know I’m not who you were expecting. But my sister, Ancy of anzzcafe.com has been swamped with a new job, new home, new neighbours and a new schedule. She has been my role model all my life. When we were kids, with a 6 years age difference and being the youngest amongst 3 girls, she would take care of me. She would feed me, bathe me, put me to sleep and would say i was more like her baby than her sister. When she started blogging, she would spend hours preparing, taking photos, writing and researching. She put in so much energy and love into her blog. So when it got tough for her, i couldn’t just stand back and watch it slowly decline. So with her permission, from now on I will post some of my recipes.

Now a little bit about me. I am Deepthi. I presently reside in Baltimore, USA. I’m 16 weeks pregnant so forgive me if there is a theme across all my posts. I’m going through a no non-veg, high glucose and vegetarian diet. But I do make non vegetarian food occasionally as my husband is as carnivorous as it gets. 🙂 So I’ll try my level best to bring you a variety of recipes.

My 1st post is dedicated to my brother-in-law. My sister and he have been married for about 11yrs. I was just an absent-minded teenager when they got married. But over the years we have built a wonderful bond. So this blog goes out to my dear brother and to the numerous late night teas and talks. Happy Birthday chetai!!!

trio

FOR THE TART SHELL

•2 cups all-purpose flour, plus more for dusting
•3 tablespoons sugar
•1/4 teaspoon salt
•3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
•1 large egg, separated
•2 tablespoons ice water, plus more if needed

METHOD

•Preheat oven to 350*F.
•Combine the flour, sugar and salt in a large bowl.
•Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs.
•Mix the egg yolk to the mixture and whisk well to combine.
•Add the 2 tbsp of ice-cold water and work it in to bind the dough.
•take a little dough in the palm of your hand and squeeze. if it doesn’t come together, add table spoon of water at a time and work it into the dough. Make sure the dough is not too wet or sticky.
•Form the dough into a disk and wrap in plastic wrap. Refrigerate for at least 30mins. This relaxes the dough and solidifies the butter which makes for wonderfully buttery and crumbly shells.
•Roll out the pastry on a lightly floured surface. Keep in mind that the rolled out pastry has to be a few inches bigger than the tart pan as it has to cover the walls of the pan.
•Press the edges evenly into all the nook and crevices of the pan. Shave off the excess hanging dough with a knife and put the tart in the refrigerator for 15-20mins to relax.
•Place the tart on a cookie sheet so that it’s easy to move it in and out. Now we are going to blind bake the shells. Line the shells with aluminium foil and bake it for 30 mins.
•Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 10min until the tart is cooked and golden in colour, but not brown.

tart shell before bake

NOTE-:
•You can make the dough in your food processor too.
•Make sure the butter is properly chilled when incorporated with the dough.
•Do not overwork the dough. Overworking the dough activates the gluten and makes the tart shells tough.
•Make sure that the dough is pressed into every nook of the pan. This negates the need for using weights during blind baking.

This dough makes 1 9″ tart shell or 6 4″ tartlets

For Filling:
•350gms of dark chocolate
•1 1/4th cup of heavy cream
•1tsp of vanilla essence
•pinch of salt

METHOD-:

•Place the chocolate in a large mixing bowl.
•Bring the heavy cream to boil. Once the cream comes to boil, pour it over the chocolate and let it stand for 2mins.
•Whisk this mixture to make a smooth ganache. Add the vanilla essence and salt and mix well.
Top the tart with raspberries or sliced strawberries for a sweet and sour combo. You can also serve the tart with a salted Carmel sauce or simply sprinkle some kosher salt over the tart.

all 3-2

For the caramel sauce-:
•1 packed cup dark brown sugar
•1/2 cup heavy cream
•4 tablespoons butter
•Pinch salt
•1 tablespoon vanilla extract

METHOD-:
•Mix the brown sugar, heavy cream, butter and salt in a saucepan over medium-low heat.
•Cook while whisking gently for 5 to 7 minutes, until it gets thicker.
•Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar.
•The caramel sauce should be stored in an airtight jar in the refrigerator. It can be stored for upto 2 months.
The sauce can be drizzled over cookies, cakes and ice creams.

4 comments

  1. Bobby Kuriakose says:

    Hey Ammu!
    I saw this post just today!!
    Thanks for the post and yeah.. the Tart looked good… 🙂

    Bobby

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