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| | Earl grey chocolate tart1 loaf pan (15cm)INGREDIENTS:◆Tart crust100g biscuits (wheat biscuits or caramel biscuits)50g butter (unsalted)1 tablespoon milk200g chocolate (dark)200ml heavy milk6 tea bags (12g) earl grey tea1 egg yolk15g sugarSome strawberries, blueberries, pistachios, cocoa powderPREPARATION:1. Line a loaf pan with a parchment paper. Crush biscuits in a zipped top bag with a rolling pin. Mix crushed biscuits with melted butter and milk in a bowl. Press crushed biscuits down onto the bottom of the loaf pan. 2. Chop chocolate and put them in a bowl.3. Cut strings off of tea bags. Put bags in a small sauce pan, add heavy cream over medium heat. When boiled, simmer for 3 minutes with a lid on over low heat. Turn off the heat, rest for 5 minutes. Squeeze the tea bags then remove. 4. Mix the egg yolk and sugar in a bowl. Pour the milk tea (3) slowly into the bowl to combine. Pour back to the sauce pan and stir over low heat. When thickened, turn off the heat. 5. Pour the milk tea (4) slowly into the bowl (2) and stir until chocolate melted. (Try a double boiler if chocolate doesn't melt well.) Pour into the loaf pan (1). Refrigerate for 3 hours.6. Remove from the loaf pan. Dust with cocoa powder. Decorate with strawberries, blueberries, and chopped pistachios. https://www.youtube.com/watch?v=8F8AWCZtBHoTags:chocolate, dessert, tart, tea Apple Tart with Tahini Frangipane 12 servingsFOR THE PIE DOUGH: 2 cups all-purpose flour 1 tablespoon granulated sugar 1/2 tsp. salt 12 tablespoons (3/4 cups) unsalted butter, cubed and chilled 1/2 cup cold waterFOR THE TAHINI FRANGIPANE: 1/2 cup tahini paste 1/4 cup granulated sugar 1 tablespoon powdered sugar 4 tablespoons unsalted butter, cubed and softened 1 egg, room temperature 1/8 tsp. saltFOR THE APPLES: About 4 medium apples 1/3 cup granulated sugarFOR THE GLAZE: 1/2 cup fresh apple cider 1 tablespoon honeyTo make the pie dough, add the flour, sugar and salt to the bowl of your food processor with the blade attachment and pulse 2-3 times to combine. Add the cubed butter and pulse 8-10 times, or until you have kidney bean-sized pieces of butter. Then with your food processor running, slowly pour the cold water down the feed tube. Pulse until the dough just starts to come together. Then dump the dough out onto a lightly floured work surface and quickly knead/shape it into a ball. Wrap the dough tightly in plastic wrap and refrigerate it for at least 1 hour or up to overnight.Meanwhile, make the tahini frangipane. In your stand mixer with the whisk attachment, whisk the tahini paste on high speed for 5 minutes, stopping to scrape down the sides of the bowl as necessary. Gradually add in the sugars and whisk until the mixture is smooth and the sugars have been dissolved, stopping to scrape down the sides of the bowl as necessary. Add in the butter, one cube at a time and scrapping down the sides of the bowl as necessary, and whisk until fully incorporated. Then whisk in the egg and salt until smooth. Transfer the tahini frangipane to a clean container and set aside. The tahini frangipane can be made 1-2 days in advance and stored in your refrigerator. Bring it to room temperature before using.When you’re ready to assemble and bake the tart, pre-heat your oven to 400 degrees. Line a rimmed baking sheet with parchment paper and set it aside.Unwrap your refrigerated dough and roll it out onto a well-floured surface so it’s approximately 10-inches by 14-inches. Use a small knife to trim/straighten the edges. Then transfer the dough to your prepared baking sheet. Spread a thin layer of the tahini frangipane over the surface (you won’t use it all), leaving about an inch border around the edges. Then use your fingers to tuck/roll the edges of the dough in slightly, creating a small lip. Place the baking sheet in your refrigerator to chill while you prepare the apples.Peel the apples, cut them in half and core them. Then slice the apples into 1/4-inch thick slices. Remove the baking sheet from your refrigerator and place the first layer of apples diagonally down the middle of the dough. The apple slices should overlap slightly. Then continue making diagonal rows until the dough is covered with apple slices. Sprinkle the sugar over the apple slices.Transfer the baking sheet to your pre-heated oven and bake the tart for 50-60 minutes, rotating it once during cooking time. If the dough puffs up in one area during baking, pierce it with a small knife to let the air out. The edges of the tart should be browned and the apples should be soft. There will be some burned juices on the parchment paper, but don’t worry that’s normal. Once the tart has finished baking, remove it from the oven and set it aside to cool for about 5 minutes. Then use a metal spatula to gently loosen the edges of the tart so it doesn’t stick to the parchment paper as it finishes cooling.While the tart bakes, make the glaze. In a small saucepan, bring the apple cider and honey to a boil and cook until it’s reduced by approximately half. Remove from the heat. Then brush some of the glaze over top of the tart while it’s still warm.Once cooled, slice the tart into 12 squares. Serve with ice cream or whipped cream, if desired.https://www.floatingkitchen.net/apple-tart-with-tahini-frangipane/Tags:apple, dessert, sesame, tart I use it for my go-to tart shell, but it can be rolled out and cut as a sugar cookie too.The dough is stiff enough to roll out as soon as you make it but it stores well too, meaning you don’t have to make and bake it on the same day, if splitting up the work load helps fit a fresh fruit tart in your schedule.123 Tart Dough, about 10 4” tarts2 ounces sugar4 ounces unsalted butter, room temperature6 ounces flour, siftedpinch of salt1 tsp vanilla or extract of your choice optional: 1 teaspoon citrus zest, scrapings from 1/2 a vanilla bean, 1/4 teaspoon nutmeg, etc.powdered sugar for rollingPreheat oven to 350° and lightly grease the tart pan(s). If you’re making one large tart, using a pan with a removable bottom would be ideal.With a hand or stand mixer, cream together sugar, butter and salt (plus flavoring, if using) for just a few seconds to combine. Add in flour at the lowest speed and mix another minute or two more. The mixture will appear quite mealy and not look particularly dough-like; worry not.Knead lightly by hand against the sides of the bowl until a smooth dough forms. You can roll out the dough right away, or flatten into a disc, wrap with plastic, and refrigerate until needed (freeze if you’d like to store it for the long term).When ready to roll, dust the counter and surface of the dough lightly with powdered sugar. Roll the dough to 1/4” thickness and score into 10 portions if making individual tarts. If making one large tart, roll the dough up and onto the pin, then unroll over the tart shell.In either case, gently press the dough into the tart pan(s), breaking off any excess by pressing the dough firmly against the edge of the tart pan. Use any extra dough to patch up holes or thin spots. The dough is extremely forgiving and you can piece together scraps of dough to form a tart without having to re-roll.Use a fork to dock the dough all over and bake until very lightly browned, about 14 minutes. Cool the tarts for at least 10 minutes before trying to remove from the shell. Mini tarts will come out easily by simply flipping them over and tapping the edge against the counter.http://bravetart.com/recipes/123DoughTags:basic recipe, dessert, tart ricotta tart with press-in pastryapril 16, 2014 Boston GlobeMakes one 9-inch tartDeceptively simple to make, this tart is praiseworthy. The buttery dough is pressed into a French fluted tart pan, and the ricotta filling, creamy but not too sweet, offers a much lighter dessert than cheesecake. Brands of whole-milk ricotta vary; the cheese you use should be thick and well drained.DOUGH:1 cup flour3 tablespoons granulated sugar½ teaspoon finely grated lemon rind⅛ teaspoon salt6 tablespoons (¾ stick) cold, unsalted butter, sliced1 egg yolk, lightly beaten with 1 tablespoon water1 egg white1. Set the oven at 350 degrees. Have on hand a 9-inch tart pan with a removable base, a pastry brush, and a rimmed baking sheet. 2. In a food processor, combine the flour, granulated sugar, lemon rind, salt, and butter. Pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and water and pulse until the dough starts to form small clumps. Do not let it come together into a ball.3. Transfer the dough clumps to the tart pan. Using your fingers, spread them evenly in the bottom of the pan. Starting with the sides, press the dough up the sides and over the bottom. Brush with egg white.4. Set the pan on the baking sheet. Bake for 25 to 30 minutes, or until it is lightly browned. Cool briefly on the baking sheet.FILLING:4 tablespoons (2 ounces) cream cheese, at room temperature1½ cups (12 ounces) whole-milk ricotta⅓ cup granulated sugar2 eggs½ cup heavy cream2 teaspoons grated lemon rind1 tablespoon lemon juice1 teaspoon vanilla⅛ teaspoon saltConfectioners’ sugar (for sprinkling)1. In an electric mixer on medium-low speed, beat the cream cheese until smooth. Add the ricotta and sugar and mix well until blended. On low speed, beat in the eggs, cream, lemon rind and juice, vanilla, and salt until well combined, scraping down the sides of the bowl several times.2. Pour the filling into the crust. Bake for 45 to 50 minutes, or until it is set and a toothpick inserted into the center of the tart has only a few crumbs when withdrawn.3. Transfer the tart to a wire rack to cool. Serve at room temperature, dusted with confectioners’ sugar.Tags:cheeses, dessert, italian, tart Spinach Tart with Olive-Oil Cracker CrustIn this vegetarian main course, the lushness of spinach and feta is set off by a crisp, easy-to-make crust. You'll want it in your repertoire year-round.Martha Stewart Living, June 2013http://www.marthastewart.com/977517/spinach-tart-olive-oil-cracker-crustServes 6Crust:3/4 cup whole-wheat flour3/4 cup all-purpose flour1 teaspoon coarse salt2 tablespoons sesame seeds1/3 cup extra-virgin olive oil1/3 cup waterFilling:1 1/2 pounds spinach, stems trimmed, rinsed well (about 14 packed cups)1 tablespoon extra-virgin olive oil1 large shallot, finely chopped (about 1/2 cup)1 clove garlic, minced1/4 teaspoon red-pepper flakes, plus more for serving2 ounces feta cheese, crumbled (about 1/3 cup)2 large eggs, lightly beaten1/2 teaspoon coarse salt1/2 teaspoon sesame seeds Crust: Preheat oven to 425 degrees. Whisk together flours, salt, and sesame seeds in a large bowl. Stir in oil and water, then knead until a ball forms. Roll out dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim any excess length. Prick bottom all over with a fork and bake until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.Filling: Reduce oven temperature to 350 degrees. Place spinach in a large pot (if spinach is dry, add 1/4 cup water) and cover. Cook over medium heat, stirring occasionally, until just wilted, about 6 minutes. Transfer to a colander to drain. When cool enough to handle, wrap in a kitchen towel and squeeze to remove excess water. Coarsely chop and transfer to a bowl. Wipe pot dry and heat oil over medium heat. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Transfer to bowl with spinach. Add feta, eggs, and salt; stir until combined.Pour filling into crust and sprinkle with sesame seeds. Bake tart until just set, 30 to 35 minutes. Let cool slightly, about 10 minutes. Serve warm or at room temperature with red-pepper flakes.reviewers suggest that less time is needed for baking the crust, like maybe 20 minutes.Tags:cheeses, spinach, tart, vegetarian Cindy Mushet's Italian Jam Shortbread Tart (Fregolotta)The dough is one simple shortbread that you use for both the crust and the topping (which will make you wonder why you'd ever make them separately). You can make the entire thing in about an hour, including clean-up, and yet somehow it comes out looking like a Byzantine mosaic. Even though it's perfect for holidays, you should entrench this in your repertory year-round. As long as you have butter, sugar, and flour, you can use whatever jams and nuts are in your pantry. Adapted slightly from Desserts: Mediterranean Flavors, California Style (Scribner, 2000).Serves 8 to1012 tablespoons (6 ounces) unsalted butter, softened1/2 cup (3 1/2 ounces) sugar1/4 teaspoon pure almond extract1 1/2 cup (7 1/2 ounces) unbleached all-purpose flour1/8 teaspoon salt1/4 cup (2 ounces) not too sweet apricot jam (or other jam of your choice)1/3 cup (1 ounce) sliced natural almondsHeat the oven to 350 °F. Position an oven rack in the center of oven. Place the butter, and sugar in the bowl of an electric mixer fitted wtih the paddle attachment (a handheld mixer is fine; just allow a little extra time to reach each stage in the recipe). Beat on medium speed until the mixture is very light in color, about 3 to 4 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the almond extract and blend well, another 30 seconds. In a separate bowl, whisk together the flour and salt. Add the dry ingredients to the butter mixture and combine on a low speed just until the dough is thoroughly combined, about 30 to 40 seconds. Measure out 1/2 cup of the dough and set it on a small plate, then place the plate in the freezer (this will chill the dough and make it easier to crumble). Press the remaining dough into a 9 or 9 1/2-inch tart pan in an even layer (the edges can be a little higher than the rest, just be careful that the center is not the thickest point). If the dough is too sticky, just chill it briefly. Use a small offset spatula or the back of a spoon to spread the jam in a thin, even layer over the surface of the dough, leaving a border of about 1-inch around the edges. Remove the reserved dough from the freezer and crumble it into small pieces over the layer of the jam, allowing some of the jam to peek through. Sprinkle the sliced almonds evenly over the top of the tart. Bake for 40 to 50 minutes, or until the topping is a beautiful golden brown. Remove from the oven and place on a rack to cool completely. If your tart pan has a removable bottom, to unmold, center the tart pan on top of a large can so that it balances midair as the rim of the tart pan falls to the counter. Leave the bottom of the pan under the tart for support, or run a large spatula between the crust and the pan, using the spatula to guide the tart onto a plate. Alternately, cut wedges straight from the pan. Serve with tart whipped cream. Store the tart covered in plastic wrap, at room temperature for 3 to 4 days. The tart can be assembled ahead and frozen for up to 1 month. Assemble the tart, then wrap tightly twice in plastic wrap and freeze on a flat surface -- it may require a few minutes extra of baking time.Tags:dessert, jam, tart quince tarte Tatinboston globe november 20, 2013Serves 10The classic French upside-down tart, typical with apples, is made here with quince.CRUST1½ cups flour1½ tablespoons sugar1 teaspoon salt½ cup (1 stick) chilled unsaltedbutter, cut into 1-inch slices3 tablespoons ice water, or more if needed1½ teaspoons cider vinegarExtra flour (for sprinkling)1. In a food processor, combine the flour, sugar, and salt. Add the butter and pulse until it forms pea-size pieces. Add 3 tablespoons of the water and vinegar and pulse just until moist clumps form. Add a little more water to moisten the dough, if needed.2. Turn the dough out onto a lightly floured counter and gather into a ball. Press it into a disk, wrap in foil, and refrigerate for at least 1 hour. Let the dough sit at room temperature for 30 minutes before rolling.FILLING1 cup sugar¼ cup water1 tablespoon honey5 tablespoons unsalted butter, at room temperature, cut into 5 pieces4 medium quince, peeled, cut into 1-inch-wide wedges, and cored1. Have on hand a large skillet filled with ice cubes, another heavy 10- or 11-inch skillet with an ovenproof handle, and a rimmed baking sheet.2. In the heavy skillet over medium heat, combine the sugar, water, and honey. Stir until the sugar dissolves. Turn the heat to medium-high and let the mixture boil, swirling the skillet occasionally, for 8 minutes or until it turns a deep amber caramel. Remove from the heat and stir in the butter. Immediately place the caramel skillet on the ice skillet. Let stand for 30 minutes, or until the caramel is cold and hard. Remove the skillet from the ice and wipe the bottom dry.3. Set the oven at 400 degrees.4. Arrange the quince wedges tightly, rounded sides down, in a circle on the caramel. Fill in the center with more wedges.5. On a lightly floured surface, roll the dough to a 12- to 12½-inch round. Place the dough on the quince, tucking the rim inside the pan. Make 3 or 4 slits in the dough to allow steam to escape. Place the skillet on the baking sheet. Bake the tart for 45 to 55 minutes or until the crust is deep golden. Cool on a wire rack for 30 minutes.6. Run a knife around the edge of thepastry. Invert a deep cake plate onto the skillet. Using oven mitts, hold the plate and skillet firmly together and invert the tart onto the plate. Lift off the skillet. Serve warm or at room temperature.Tags:dessert, quince, tart Thin Chocolate TartThe foundation of this tart is a nicely baked circle of sweet shortcrust pastry. Nothing too complicated, however under or over baked and tough pastry doesn’t cut the mustard. The base needs to accomplish two things: crispness and thickness. So in other words as long as your base is thin (but not two thin) and crisp then you can move on to part two of operation chocolate tart.For the pastry200g flour50g sugar120g butter1 egg yolkFor the ganache100g chocolate100ml single cream50g butterZest of 1/2 orange (optional)MethodRub the butter into the flour until it resembles fine breadcrumbs. Stir in the sugar and add the egg yolk. Form the dough into a dough and very briefly knead together.Rest the pastry in the fridge for 30 minutes.Roll out the pastry on a lightly floured surface and cut into a large circle about 20 – 30cm in diameter.Bake in a 180 degree Celsius oven for a few minutes or until golden brown and crisp. Leave on a wire rack to cool.Melt the chocolate, cream, butter and orange, if using, together in a small saucepan. Leave to cool for a few minutes.Pour the chocolate mixture onto the pastry round and leave for 30 minutes at room temperature.http://gourmetdough.com/pastry/thin-chocolate-tartTags:chocolate, cookies, dessert, tart EGG CUSTARD TARTpuff pastry (200g)a small handful of dark chocolate, grateda small handful of pistachio nuts, blitzed upheaped tbsp of icing sugar1 egg whitewhole milk (300ml)double cream (300ml)1 vanilla pod4 eggscaster sugar (120g)1 tsp of ground nutmegicing sugar for dusting preheat the oven to 200ºC. roll out the puff pastry into a large, thin square. scatter over the grated chocolate, pistachio dust and icing sugar in an even layer. press down into the pastry. fold two opposite sides of pastry to meet in the middle, then turn 90º and do the same thing, then fold in half. roll the pastry out again on a floured surface and cut out circles, around 15cm diameter. turn 6 ramekins upside down on a tray, brush with a little oil and drape the circles of pastry circles over each. bake the pastry in the oven for 15 minutes with a tray on top to weigh them down. remove the pastry cases, turn them over and brush egg white into the inside to seal. return to the oven for 2 minutes, then remove the pastry from the tray to cool. lower the oven temperature to 180ºC. heat the milk, cream and vanilla pod in a small saucepan until just boiling. whisk the eggs with the sugar until pale. pour the hot milk over the egg mixture whilst whisking. arrange the pastry shells on a baking tray transfer the custard into the pastry shells to fill ¾ up. bake for 15 minutes. remove from the oven when the custard is just set, but with a wobble and allow to cool. dust over a little icing sugar and extra pistachio dust just before serving with coffee. makes 4 large oneshttp://sortedfood.com/#!/eggcustardtarts/Tags:dessert, egg, tart RASPBERRY TARTLETS: FOOD TO SHOW OFFpack of filo pastryknob of butterfull fat milk (500ml)5 egg yolkscaster sugar (125g)plain flour (45g)½ tsp rose waterpunnet of fresh raspberrieshandful of pistachios preheat the oven to 190°C. blitz the pistachios in a food blender until you have a dust. cut the filo pastry into small squares about 10cm wide. melt the butter. layer three of the pastry squares on top of one another, each slightly askew, brushing them with butter as you layer. lay the squares into a muffin tray and repeat for the remaining holes in the tray. bake in the oven for 5 minutes until golden brown. heat the milk in a pan until it reaches boiling point. whisk the egg yolks, sugar, rose water and flour in a bowl until combined. pour a third of the hot milk into the egg mixture mixing all the time. add the remaining milk and stir. return the mixture to the saucepan and put back on the hob. bring to the boil and cook for a further 2-3 minutes, stirring constantly, until thick and creamy and the eggs have completely cooked. pour into a heatproof dish and cover with greaseproof paper to prevent a skin forming. allow to cool. spoon or pipe the cream mixture into the pastry cases and top with raspberries and a sprinkling of pistachio dust. makes 18 tartletshttp://sortedfood.com/#!/core/raspberrytartlets/Tags:dessert, egg, raspberry, tart Previous 10 EntriesTop of Page | | 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