Dark chocolate tarts (top) and raspberry dark chocolate tarts (bottom) ~
Chocolate Tart Crust
100g of plain flour
30g almond flour
10g cocoa powder
50g icing sugar
1 medium size egg yolk
65g unsalted butter (soften)
90g of dark chocolate chips
60ml of milk
22.5g unsalted butter
Chocolate Tart Crust
- In a mixing bowl, sieve flour, cocoa powder, almond flour and icing sugar. Add the egg yolk and butter and mix well.
- Mix and knead until the dough comes together.
- Cover dough with cling wrap and flatten into a disc. Chill in the fridge for at least 1 hour.
- Remove chilled tart crust dough from fridge. Allow it to warm up a little until it can be rolled out without cracking.
- Roll out the dough and press into your tart mold.
- Cover with filled tart mold with cling wrap and set in the chiller for at least 10 minutes
- Preheat the oven to 170°C. Bake the tart crust until slightly brown (about 20-25 minutes). Do not unmold.
Chocolate Ganache Filling
- Bring a pot of water to a simmer. Add the milk and butter in a bowl and set it over the pot of boiling water. Turn off the heat when the butter has completely melted.
- Add in dark chocolate chips. Stir until the mixture is smooth and all chocolate has melted.
- When slightly cooled, pour the chocolate ganache filling into the baked tart crusts.
- Set in the chiller to cool for at least 1 hour or overnight.
- Unmold the tarts from the tart mold. Top with raspberries and sift some icing sugar over the raspberries.
raspberries paired with rich dark chocolate ganache – a match made in heaven
kawaii bear dark chocolate tarts
You can replace the peach in this recipe with any fruit of your choice! Think strawberries, blueberries, mango, kiwi… yums! 🙂
yummy fruit tart perfect for a tea party~
peach fruit tart
Recipe adapted from Little Miss Bento
Makes 3 heart shaped fruit tarts (10cm)
110g plain flour
1 egg yolk
30g almond powder
60g unsalted butter
50g powdered sugar
100ml of milk
10g corn flour
1 egg yolk
2 teaspoons fruit jam (i use raspberry & pomegranate jam)
1~1.5 tsp water (*adjust depending on the thickness of your jam)
a few drops of lemon juice
- Add all the ingredients in a large bowl.
- Use a scrapper, dice up the mixture quickly until they resemble crumbs.
- Press and knead until they come together.
- Wrap in cling wrap and store the dough in the fridge for at least 30 minutes
- Butter your tart tray, set aside.
- Roll out the dough and press it into the tart tray.
- Use a fork and make little holes at the bottom of the tart base, this is to prevent it from rising.
- Preheat your oven to 170°C (while waiting, cover the the tart tray with cling wrap and set in the chiller before baking)
- Bake your tart crust for 20~30 minutes until nicely browned.
- After baking, set aside to cool. Remove from tart crust from the tray.
- Add sugar, flour and egg yolk into a heat proof bowl. Mix them together with a hand whisk.
- Heat milk in a small saucepan until boiling, remove from heat.
- Slowly add the hot milk into the flour mixture, and whisk quickly to achieve an even mixture.
- Pour mixture back to saucepan and cook on low heat. Keep whisking until the mixture thickens into custard-like texture.
- Remove from heat, transfer the custard cream into a container and store in the chiller for at least 1 hour before use. The custard cream will harden just a little when chilled.
- Add ingredients into a bowl.
- Heat the mixture over a hot water bath, or in a microwave for 20 seconds at 700W.
- Let it cool slightly..
Assembling the Tarts
- Fill the tart crust with custard cream.
- Use a plate of similar size as the tart, and do a ‘mock’ arrangement of the fruits. This will give you an idea as to whether the fruits are enough and figure out the arrangement.
- Using a pastry brush, brush a thin layer of the glaze on top of the fruits.
Enjoy your afternoon tea!
have a fruit tart with a cuppa tea~