poniedziałek, 5 marca 2012

Caramel chocolate, prunes and walnuts tartelettes

Because of the name day I felt like baking something. The best if this something had chocolate and was small (I have a great weakness for all kinds of cupcakes and tartelettes). I went through some cookbooks, blogs and finally found the inspiration.

Firstly the shortbread, secondly chocolate and prunes and finally chocolate cream. When I combined all those three I got those amazing tartelettes.

pastry :(I used ½ portion, the rest I freeze)
4,5 oz (125 g) room temperature butter
3 oz (90 g) powder sugar
1 large egg
9 oz (250 g) wheat flour
pinch salt
chocolate cream:
2 oz (50 g) brown sugar (i.e. Demerara)
0,7 oz (20 g) butter
2 fl oz (60 ml) sour cream 12%
5,5 oz (150 g) dark chocolate, chopped
3,5 fl oz (100 ml) double cream 30%
prune layer:
3,5 fl oz (100 ml) water
2 oz (60 ml) alcohol (i.e. brandy)
5,5 oz (150 g) dried plums

Pastry: mix butter and sugar in a food processor until well combine. Add one egg at the time, mix for about 30 sec. Add flour, mix again until smooth (not too long as the dough shouldn’t get too hard). Slightly knead the dough, put in a plastic bag, keep in a fridge for about 30 min. Roll out the dough and fit it into the tart rings or molds. With a fork, make holes in the tart dough to prevent it from rising, place parchment over the shell and place a pile of beans on it as added weight while baking. Bake in preheated oven to 360 F/ 180 oC for 5 min. Take the parchment off the shells, bake for another 10 min. until golden brown. Baked cool down.

Prune layer: heat up prunes with brandy and water in a pot. Boil until fruit get soft and all ingredients well combine.

Chocolate filling: heat up the sugar, butter, 12% sour cream in a pot. Keep stirring until sugar melts, bring to boil, cook on a low heat for about 2 min. Pour the hot mixture over the chocolate, stir until the chocolate melts. Add double cream, mix again. Leave to cool down.

On a bottom of each shell spoon some prune mixture, sprinkle with walnuts and cover with chocolate mixture. Cool down before serving, the best served in a room temperature.

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