CHOCOLATE TARTALETTES..

March 9, 2013

CHOCOLATE TARTALETTES..

FOR THE PASTRY010 copy
150 g plain flour
2 tbsp. cacao
3 tbsp. brown sugar
90 g cold butter
1/8 tsp. salt
1 egg mixed with 2tbsp. cold water

FOR THE FILLING
50 g sugar
1 tbsp. water
325 ml heavy whipping cream
250 g dark chocolate
2 eggs

FOR THE CREAM
60 ml heavy whipping cream
100 g dark chocolate
2 tsp. butter

90 g white chocolate
Make the pastry:
1. Mix flour, cacao, brown  sugar, butter and salt till crumple forms. Mix in the egg. Make even pastry, wrap in the plastic film and place in the fridge for an hour.

2. Roll the pastry out 3mm thick. Bake into the muffin pan or tart tins. Place for 30 min again into a fridge.

3. Heat the oven to 200 degrees Celsius. Line shells with foil or parchment paper and fill with peas, beans or rice. Bake for 10 min, then remove the weight and bake for other 5 min till golden brown.  Cool for an hour.

Make the filling:
4. Heat the sugar and water on low heat till syrup forms. Take off the fire and add the cream. It will bubble. Keep heating until it gets creamy. Add chocolate, let it melt, mix well.

5. Add the eggs, mix well again. Fill into the pastry shells. Let it cool down completely.

Make the cream:
6. Melt all the ingredients in a hot water bath on low heat. Mix into smooth cream, carefully pour over the filling in the shells. Let them cool down.

Make the decoration:
7. Melt the white chocolate in a hot water bath, fill the chocolate into a parchment paper tube and make the drawings on the top of the tarts.

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P.S. So friends, how were they?? I did not try a single one! :D

Enjoy, K.

recipe from “Kūkas” by M. Neri

PORTUGUESE CUSTARD TART..

February 1, 2013

PORTUGUESE CUSTARD TART..009 copy

FOR THE BASE

225 g all purpose flour
1/8 tsp. salt
120 g unsalted butter, at room temperature
50 g granulated white sugar
1 large egg, lightly beaten

FOR THE FILLING

6 big eggs
90 g honey
vanilla
grated zest of one orange
500 ml heavy whipping cream

1. Make an even dough from the ingredients, make into a ball and let it rest in the fridge for 30 min.

2. Roll out the dough 3mm thick. Cut 12 circles to fit muffin pan. Place for 30 min again into a fridge.

3. Heat the oven to 180 degrees Celsius. Line shells with foil or parchment paper and fill with peas, beans or rice. Bake for 10 min, then remove the weight and bake for other 5 min till golden brown.  Cool for an hour.

4. Make the cream: whip up the eggs and honey into thick foam.

5. Put the cream into a heavy pot. Add vanilla and orange zest. Heat the cream to boil, mixing constantly add it to the egg mix, return to the pot, mixing constantly, warm for 5 min till it gets thick, but do not boil!!!!

6. Fill the tarts with cream and let them cool before serving.

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P.S. I FAILED miserably.. I did not manage to make the custard this time, it turned into one big sweet omelet.. disgusting..  so.. to save the day, I filled with toffee butter cream.. and they were marvelous.. Hope you will succeed unlike me..

Enjoy, K.

recipe from “Kūkas” by M. Neri

ALMOND TARTS WITH WHITE CHOCOLATE..

FOR THE TART BASE
100 g plain flour
75 g grounded almonds
100 g powdered sugar
1/4 tsp. salt
90 g butter
2 egg yolks
1/4 tsp. almond extract

FOR THE CREAM
250 g white chocolate
180 ml heavy cream

FOR THE DECORATION
300 g raspberries
fresh peppermint 

1. Make the base: mix almonds, flour, sugar and salt, add butter till it makes crumbs. Add egg yolks and almond extract. Make into smooth dough. Wrap into film and place into the fridge for 30 min.

2. Roll out the dough 3 mm thick, cut 10 cm circles and place into small tart tins. Place the dough a bit over the sides of the tins. Prick the bottom with a fork. Place the tins into the fridge for 30 min.

3. Heat the oven to 200 degrees C. Line tart shells with foil or parchment paper and fill with peas, beans or rise. Bake for 10 min, then remove the weight and bake for other 5 min till golden brown.

4. Make the cream: place the chocolate into a metal bowl. Heat up the cream, then pour it over the chocolate. Let the chocolate melt. Mix the cream.

5. Pour the cream into the tarts. Decorate with raspberries and mint.


P.S. Made these for myself and my boyfriend. They were perfect. Just make sure that your chocolate is supreme.

Enjoy, K.

recipe from “Kūkas” by M. Neri

FRANGIPANE TARTALETTES WITH CHERRIES..

FOR THE TARTS
150 g cold butter
75 g white sugar
225 g plain flour
1 big egg yolk
2-3 tbsp. ice water

FOR THE FILLINGS
125 g butter
100 g sugar
2 lightly beaten eggs
120 g ground almonds
30 g plain flour
300 g pitted halved cherries

FOR THE DECORATION
some cherries
30 g almond flakes
150 g warm apricot jam

TO MAKE THE BASES
1. Preheat the oven to 180 degrees Celsius.
2. Mix the butter, sugar, and flour into crumbles. Add egg yolk, water and mix till firm dough forms. Let it rest for 30 min in the fridge.
3. Roll the dough out 3mm thick and place them into  8 tart tins (10 cm).
4. Place back into the fridge.

TO MAKE THE FILLING
1. Mix the butter and sugar till light and fluffy, add eggs, mix well. Add almonds and flour.
2. Place the cherries into the tarts, pour over the filling. Put over almond flakes.
3. Bake for 25-30 min till golden.

P.S. Well, as you can see mine are not as cute, as I could not get fresh cherries but I promise you they are divine, so therefore I made some more next day with fresh blackberries. See the other picture. Try! You will love them!!

Enjoy, K.

recipe from “Kūkas” by M. Neri

*BERRY TARTS WITH CREMA PASTICCERA..

FOR THE CRUST:
225 g all purpose flour
1/8 tsp. salt
120 g unsalted butter, at room temperature
50 g granulated white sugar
1 large egg, lightly beaten

FOR THE CREMA PASTICCERA:
50 g flour
150 g sugar
A vanilla bean, or 1/2 teaspoon vanilla extract
6 egg yolks
500 ml milk

any kind of fruit (strawberries, blackberries, blueberries, raspberries, ect.)

TO MAKE THE CRUST:
In a separate bowl, sift together the flour and salt. Set aside. Place the butter in your mixer and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add flour mixture all at once and mix just until it forms a ball. Don’t overwork or pastry will be hard when baked.  Cover with plastic wrap, and refrigerate about one hour or until firm.

Heat up the oven to 200 degrees C. Roll out the pastry till 3mm. Evenly put the chilled pastry onto the bottom and up the sides of un-greased tart tins (10cm). Put back into the fridge for 30 min.

Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Line the pastry from the top with baking paper and fill it with peas or beans to keep the pastry in shape. Bake for 15 min. Take out the beans and paper and bake for other 3-5 min or till golden brown.

TO MAKE THE CREAM:
Set all but 50 ml of the milk to warm over a slow burner with the vanilla bean. In the meantime, lightly whisk the yolks in a bowl to break them. Strain the flour into the bowl, whisking gently, and making sure that no lumps form. Whisk in the sugar too, and then the remaining half cup of milk.

By this time the milk on the stove will be about ready to boil. Fish out and discard the vanilla bean, and slowly whisk the milk into the egg-and-milk mixture. Return the cream to the pot and the pot to the fire, and continue cooking over a low flame, stirring gently, until it barely reaches a slow boil. It may thicken to the proper consistency before it boils. If it reaches roughly the consistency of commercially prepared plain yogurt of the sort that will pour from the cup it’s done.

Transfer it to a bowl and let it cool, gently stirring it often to keep a skin from forming across top.

P.S. This one was made for a party before my friend was leaving for US, and it was so great that I was asked to make it again for a birthday party, and this is what came out of it!

Enjoy, K.

CHOCOLATE CARAMEL TARTALETTES

FOR THE CRUST
300 g flour
2 tbsp. cacao
150 g diced cold butter
50 g light brown sugar
1/2 tsp. salt
3-5 tbsp. ice water

FOR THE CARAMEL
250 ml sugar
60 ml water
125 g diced butter
45 ml soured cream

FOR THE CHOCOLATE CREAM
250 g chopped bitter chocolate
60 g soured cream
30 g diced butter

TO MAKE THE CRUST:
1. Combine flour, cacao, butter, sugar and salt till it forms crumbs. Add 3 table spoons of water and mix again, work it well till smooth. Make a ball, wrap in film and let it rest for 30 min in the fridge.

2. Preheat the oven to 180 degrees Celsius.

3. Divide the pastry into 12 even portions, roll out 5 mm thick and put into tart tins (10 cm). The pastry should come over the edges a bit as it shrinks while baking. Prick the bottom with the fork. Line with paper and some weight (rice, peas, beans) to keep the shape.

4. Bake for 10 min. Then take out the weight and paper and bake for 5 more min until dry and golden. Let then rest for min in tins, even out the sides, then take out of the tins.

TO MAKE THE CARAMEL FILLING:
5. In a heavy pot dissolve the sugar into the water. Increase the heat and heat till the syrup becomes honey brown. Turn the pot side to side so that the caramel does not burn, but DO NOT stir! It will spoil the caramel.

6. Take of the heat, let it rest for couple of minutes, add butter and a pinch of salt. Set aside for couple of minutes again, add cream and mix till it becomes as smooth shiny cream. Leave in the bowl and cool for 15 minutes till thickens.

TO MAKE THE CHOCOLATE CREAM
7. Meanwhile melt the chocolate, cream and butter in a hot water bath, stir constantly. Let it cool for a moment.

8. After mix both creams together and fill into the crusts.

P.S. This dessert was also part of the Midsummer celebrations. And these tart are so difficult to transport.. Made a bit of a mess.. at least when they were freshly made..  the slightly salty caramel was perfect.. though next time I will not mix the caramel and cream together but put in layers.. bottom part caramel and chocolate on the top.

Enjoy!

k.

recipe from “Kūkas” by M. Neri

LEMON AND RASPBERRY TARTALETTES..

FOR THE CRUST
225 g all purpose flour
1/8 tsp. salt
120 g unsalted butter, at room temperature
50 g granulated white sugar
1 large egg, lightly beaten

FOR THE LEMON CREAM
200 g powdered sugar
120 g butter
finely grated 2 lemon peel and juice
2 big eggs + 1 big egg yolk

FOR THE RASPBERRY CREAM
300 g raspberries (strawberries)
100 g powdered sugar
120 g butter
2 big eggs + 2 big egg yolk
1/2 lemon juice

fresh raspberries (strawberries) for decoration

TO MAKE THE CRUST:
In a separate bowl, sift together the flour and salt. Set aside. Place the butter in your mixer and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add flour mixture all at once and mix just until it forms a ball. Don’t overwork or pastry will be hard when baked.  Cover with plastic wrap, and refrigerate about one hour or until firm.

Heat up the oven to 200 degrees C. Roll out the pastry till 3mm. Evenly put the chilled pastry onto the bottom and up the sides of un-greased tart tins (10cm). Put back into the fridge for 30 min.

Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Line the pastry from the top with baking paper and fill it with peas or beans to keep the pastry in shape. Bake for 15 min. Take out the beans and paper and bake for other 3-5 min or till golden brown.

TO MAKE THE LEMON CREAM
1. Make the lemon curd. Place sugar, butter, lemon peel and juice in hot water bath. Mix time to time till butter and sugar have melted.
2. Whip eggs in light foam, pour them through a sieve into the butter mix. Mix time to time till it gets thick and does not get off the spoon. Take of the heat and let it coll down for an hour.

TO MAKE THE RASPBERRY CREAM
1. Make the raspberry curd. Smash the berries and put them through the sieve. Place sugar, butter, lemon juice and berries in hot water bath. Mix time to time till butter and sugar have melted.
2. Whip eggs in light foam, pour them through a sieve into the butter mix. Mix time to time till it gets thick and does not get off the spoon. Take of the heat and let it cool down for an hour.

ASSEMBLING
When everything has properly cooled down, place creams half and half into the crusts. Decorate with fresh berries.

P.S. And there was an another party with some cake testing last night. The tarts very quite rich in flavour so it was impossible to eat more than one. The only thing I did differently that I did not manage to get raspberries, so instead I used strawberries and it complemented the lemon very well anyway as it was lighter. 

Enjoy, k.

recipe from “Kūkas” by M. Neri