This was the first tart I have ever
made, and I was so pleased with the results. My mum was having friends over for
dinner and cooking a recipe from the cookbook ‘Jerusalem’. Inspired by the Arabic
theme of the meal, I decided to use mint, which is a popular flavour in Middle Eastern
sweets. Although that’s about where the Arabic inspiration ends.
I used a dark chocolate tart shell, which I adapted slightly from this recipe, and filled it with a mint and white chocolate mousse, again taken from Sprinklebakes.com. I used a closed star piping tip to decorate the tart with whipped cream, and sprinkled chocolate around the edges. I found the tart shell recipe made more dough than I needed, so I also made some mini tarts, which I’ll be sharing in a later post.
Mum’s friends loved the tart and I sneaked
a leftover slice the next day. It was minty and creamy and as I am writing this
I am really considering making another one, although that could be because I have not yet eaten lunch.
½ cup sugar
2 eggs
2 cups plain flour minus 4 tablespoons
1 teaspoon salt
4 tablespoons cocoa
Method:
1. Cream butter and sugar with stand mixer fitted with a paddle attachment
2. Add eggs and mix until incorporated
3. Add flour and salt and mix at a low speed until combined
4. Wrap dough in plastic wrap and refrigerate for 1 hour
5. Roll out dough on a lightly floured surface, drape dough into a tart pan and trim excess dough with a knife
6. Preheat oven to 180 degrees Celsius. Put the tart crust in the freezer until very firm
7. Cover the tart with aluminium foil and place pie weights (I used uncooked rice) onto the foil
8. Bake for 30 minutes, then remove foil and let the crust cool completely before filling
1 1/3 tablespoons cold water
2 egg yolks
1/3 cup sugar
1/3 cup hot milk (I just microwaved it for 30 seconds)
165 grams white chocolate
1 cup whippable cream
Peppermint extract
Method:
1. Place 2 tablespoons water in a medium saucepan and sprinkle gelatine over water, let stand for 1 minute
2. Whisk in egg yolks and sugar, then hot milk. Cook over medium heat, for 7-10 minutes or until thick enough to coat the back of a spoon, whisking constantly
3. Melt white chocolate in microwave at 30 second intervals
4. Stir chocolate into mixture until there are no streaks
5. Add mint extract and green food colouring
6. Whip cream in a clean bowl until stiff peaks form. Fold cream into the cooled chocolate mixture until completely combined
Crust…
150 grams butter½ cup sugar
2 eggs
2 cups plain flour minus 4 tablespoons
1 teaspoon salt
4 tablespoons cocoa
Method:
1. Cream butter and sugar with stand mixer fitted with a paddle attachment
2. Add eggs and mix until incorporated
3. Add flour and salt and mix at a low speed until combined
4. Wrap dough in plastic wrap and refrigerate for 1 hour
5. Roll out dough on a lightly floured surface, drape dough into a tart pan and trim excess dough with a knife
6. Preheat oven to 180 degrees Celsius. Put the tart crust in the freezer until very firm
7. Cover the tart with aluminium foil and place pie weights (I used uncooked rice) onto the foil
8. Bake for 30 minutes, then remove foil and let the crust cool completely before filling
Mousse…
1 1/3 teaspoon gelatine1 1/3 tablespoons cold water
2 egg yolks
1/3 cup sugar
1/3 cup hot milk (I just microwaved it for 30 seconds)
165 grams white chocolate
1 cup whippable cream
Peppermint extract
Method:
1. Place 2 tablespoons water in a medium saucepan and sprinkle gelatine over water, let stand for 1 minute
2. Whisk in egg yolks and sugar, then hot milk. Cook over medium heat, for 7-10 minutes or until thick enough to coat the back of a spoon, whisking constantly
3. Melt white chocolate in microwave at 30 second intervals
4. Stir chocolate into mixture until there are no streaks
5. Add mint extract and green food colouring
6. Whip cream in a clean bowl until stiff peaks form. Fold cream into the cooled chocolate mixture until completely combined
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