Chocolate Ganache and Strawberry Tart
Dec. 14th, 2011 05:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
helblingTo those that were asking on Saturday:
Ingredients:
- sweet shortcrust pastry (bought or ready made; I cheated and bought mine). Or a ready made sweet pastry case, if you can find one.
- strawberries (you can also use raspberries, or orange segments if you prefer,just try to get rid of all the pith if using the latter)
- 450g of high quality cooking chocolate, roughly chopped. What sort you use is down to you, depending on how heavy you want this to be - be warned that it's heavy by default; I used 300 milk to 150 of dark and it was still very. very rich.
- 40g of unsalted butter in 2-3 pieces
- 15ml of liquid glucose
- 320ml double cream
- Chocolate shavings/spun sugar for decoration
Step one: Roll the pastry out until it's about 2mm thick, and then line a nonstick tart tin. It's easier if you don't try to trim the pastry to the edges of the tin until it's cooked, so don't panic about overlays, just cut any huge amount of excess away. Bake for around 20 mins at 180 degrees, until the base is golden and firm. DO NOT UNDERCOOK - I made this mistake and the base was soggy as a result. You need it to be 100% cooked as the pastry won't get any further cooking after this. Once you've taken it out, let it cool for 10 mins and then cut away any excess hanging over the sides of the tin.
Step two: Rinse the strawberries, and then pat them dry with kitchen roll so they aren't wet. Snick the green off the top, and then half. Lay flat side down in the pastry case until the entire base is covered with fruit.
Step three: Put the glucose and cream into a heavy base saucepan and bring to the boil while whisking. Add the chocolate and the butter and keep whicking until it's all together in a glorious glossy chocolate mess. This is where you have to play it by ear - if it's too thin, add more chocolate and a touch more glucose. Too thick, and up the cream. If it's lacking the glossy finish that's a requisite for a ganache, add another knob of butter, but don't over do it or it'll get greasy. Pour the ganache into the tart and level out with a large spoon or spatula, and shove into the fridge to cool and set. This will take at least an hour.
Step four: Garnish with any remaining strawberries and chocolate shavings/sugar, and then serve.
Ingredients:
- sweet shortcrust pastry (bought or ready made; I cheated and bought mine). Or a ready made sweet pastry case, if you can find one.
- strawberries (you can also use raspberries, or orange segments if you prefer,just try to get rid of all the pith if using the latter)
- 450g of high quality cooking chocolate, roughly chopped. What sort you use is down to you, depending on how heavy you want this to be - be warned that it's heavy by default; I used 300 milk to 150 of dark and it was still very. very rich.
- 40g of unsalted butter in 2-3 pieces
- 15ml of liquid glucose
- 320ml double cream
- Chocolate shavings/spun sugar for decoration
Step one: Roll the pastry out until it's about 2mm thick, and then line a nonstick tart tin. It's easier if you don't try to trim the pastry to the edges of the tin until it's cooked, so don't panic about overlays, just cut any huge amount of excess away. Bake for around 20 mins at 180 degrees, until the base is golden and firm. DO NOT UNDERCOOK - I made this mistake and the base was soggy as a result. You need it to be 100% cooked as the pastry won't get any further cooking after this. Once you've taken it out, let it cool for 10 mins and then cut away any excess hanging over the sides of the tin.
Step two: Rinse the strawberries, and then pat them dry with kitchen roll so they aren't wet. Snick the green off the top, and then half. Lay flat side down in the pastry case until the entire base is covered with fruit.
Step three: Put the glucose and cream into a heavy base saucepan and bring to the boil while whisking. Add the chocolate and the butter and keep whicking until it's all together in a glorious glossy chocolate mess. This is where you have to play it by ear - if it's too thin, add more chocolate and a touch more glucose. Too thick, and up the cream. If it's lacking the glossy finish that's a requisite for a ganache, add another knob of butter, but don't over do it or it'll get greasy. Pour the ganache into the tart and level out with a large spoon or spatula, and shove into the fridge to cool and set. This will take at least an hour.
Step four: Garnish with any remaining strawberries and chocolate shavings/sugar, and then serve.
