Strawberry Chocolate Tartlets (Holiday Edition)

2 weeks to Christmas! Oh my god, are you excited yet? These pictures look so Christmasy, with loads of red and my failed attempt at creating snow haha. I’m gonna keep trying, nevertheless.

Strawberry tart 3.jpg

Sharing my next recipe for this festive season are these gorgeous Strawberry-Chocolate Tartlets. Okay, in all honesty, I added a (generous) layer of my mulled wine cranberry compote as the base, and oh goodness! In my defence, I had a big jar lying in my refrigerator. It would only be unfair to not use it. πŸ˜› I sort of made an assortment of tarts. Some with cranberry compote, and rest with strawberry preserve. I’m only sharing the recipe for pure strawberry tarts but if you like to take that indulgence a notch higher, you MUST try some with cranberry compote. They are ridiculously delicious! Dark chocolate and strawberries are amazing together. Dark chocolate, strawberries AND cranberries are even better! I have noticed that the flavour profile develops a bit more after refrigerating for overnight. They tasted even better the next morning. I’m yet to figure out why, but just a tip for you. πŸ™‚

Let’s talk about the tarts. For the health freak that I am, it is only appropriate to make something that I actually enjoy eating. Hence, you can now dig in without the guilt. The shortcrust pastry is made with almond meal and multi grain flour, and uses coconut sugar. I have used coconut cream for the ganache, and it tastes SO good! The strawberries are lightly glazed to remove any bitter tartness and obviously that beautiful shine. Basically, you’re in for a treat! πŸ˜€

strawberry-tart

strawberry-tart-2

 

MAKES: 2 tartlets

INGREDIENTS

For the almond shortcrust pastry

  • 50 gms multigrain flour
  • 40 gms almond meal
  • 10 gms cocoa powder
  • 30 gms coconut sugar
  • 40 gms chilled salted butter
  • 1 egg yolk

 

For the ganache

  • 100 gms good quality dark chocolate, min. 55% cocoa solids
  • 80 gms coconut cream
  • 1/2 tsp vanilla extract

 

For the filling and topping

  • 50 gms natural strawberry preserve
  • 50 gms mulled wine cranberry compote, optional
  • 200 gms sliced strawberries, to top
  • 40 gms simple syrup, to glaze

 

METHOD

For the almond shortcrust pastry

  • Mix butter, flour, sugar, cocoa powder and almond meal together in a food processor until the mixture roughly resembles fine crumbs. Add egg yolk and process until combined. Remove from the processor and knead lightly into a dough.
  • Shape the dough into a ball and flatten like a disc. Wrap in cling film and refrigerate for minimum an hour. I refrigerate mine overnight. It makes it easier to work with the dough.
  • Roll out the dough on a flour dusted surface until it is 5 mm thick.
  • Grease your fluted tartlet tins with butter. Set aside. Cut out circles slightly bigger than your tartlets and transfer the circles to the fluted tartlet tins. Press pastry into tins and trim off any excess pastry. Refrigerate again for 30 minutes or until well chilled. (Do not over workΒ the pastry as almond meal makes the pastry softer and more easily breakable. A cold room is ideal.)
  • Preheat oven to 200 C. Place baking paper over the pastries and fill with beans or baking weights. Bake at 200 C for 10 minutes. Remove the beans and bake again for about 5 minutes.
  • Let the pastries cool and de-mould once cool. Store in an air tight container.

 

For the ganache

  • Pour the simple syrup over sliced strawberries and keep aside until you prepare everything else.
  • Roughly chop the dark chocolates and put it in a medium bowl.
  • In a medium saucepan, heat coconut cream until begins to boil. Do not boil. Pour over the chopped chocolate and let it stand for a minute or two before stirring. Stir properly until the chocolate has completely melted. Stir in vanilla extract. Β Heat it over double boiler if some chunks are still there. Set aside.

 

Assembly

  • Spread a layer of strawberry preserve or cranberry compote on the base of the tart.
  • Cover the rest of the tart with chocolate ganache. Smoothen out the top with a knife. Top with sliced strawberries. Refrigerate until use. Happy eating! πŸ˜€

 

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Instagram handle: myyummyspatula ❀

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