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Ингредиенты
- Â Â STRAWBERRY-WHITE CHOCLATE FILLING**
- 4 ounce White chocolate, finely minced
- 1Â 1/4 c. Heavy cream
- 30 x Strawberries
- 24 x Fully baked 2 1/2-inch tart shells, made with chocolate tart dough
- 1 ounce Bittersweet chocolate, melted for design
- 8 Tbsp. Unsalted butter, cut into 8 pcs
- 1 c. Unbleached all-purpose flour, minus 2 tbs.
- 2 Tbsp. Unsweetened dutch-processed cocoa pwdr, plus 2 teaspoon
- 1/2 c. Confectioners' sugar, plus 2 tbs.
- 1 lrg Egg yolk
Инструкции
- How to Prepare the strawberry-white choclate filling:
- Place the white chocolate in a medium bowl. Pour one c. of the cream into a saucepan and bring to a boil. Pour the warm cream all at once on top of the chocolate. Let sit for one minute then whisk till smooth. Strain into a bowl. Cover the bowl with plastic wrap and puncture several holes in it with the tip of a paring knife. Chill for at least four hrs, or possibly overnight.
- Coarsely chop six of the strawberries. Divide them among the tart shells.
- Pour the chilled white chocolate cream into the bowl of a stand mixer or possibly a medium mixing bowl, and add in the remaining 1/4 c. cream. Using the whisk attachment or possibly hand held mixer. beat at medium speed just till soft peaks begin to create.
- Carefully spoon the white chocolate cream into the tart shells. Chill for 15 min, or possibly till the set.
- Place a whole strawberry with its cap still on, upright on each tart.
- Fill a paper pastry bag with melted chocolate. Pipe a single chocolate dot on the white chocolate in front of each strawberry, and serve.
- How to Prepare the chocolate tart dough:
- Let the butter sit at room temperature for 10 to 15 min. It should be malleable, but still cold.
- Sift together the flour and the cocoa pwdr.
- Place the confectioners' sugar in the bowl of a stand mixer or possibly a medium mixing bowl. Add in the butter and toss to coat. Using the paddle attachment, or possibly a handheld mixer, cream the sugar and butter at a medium speed till the sugar is no longer visible. Scrape down the sides of the bowl. Add in the egg yolk and beat till well blended. Scrape the sides of the bowl again. Add in half of the flour mix and beat till the dough becomes crumbly. Stop the machine, add in the remaining flour mix, and beat till the dough forms a sticky mass. Shape the dough into a disk and wrap well in plasticup Chill till hard, approximately two hrs.
- Dust a work surface with flour. Cut the chilled dough into 10 pcs.
- Using the heel of your hand, knead the pcs back together into a smooth disk. As you work, use a dough scraper to free the dough from the surface if necessary. Keeping the surface well dusted, roll the disk into a 10-inch log. If using flan rings, cut the log into seven equal pcs, if using tart pans, cut into six pcs. Chill for five min.
- If using flan rings, line the baking sheet with parchment paper and set seven 4-inch flan rings on it.
- Dust the work surface and a rolling pin with flour. Using your fist, flatten one piece of dough into a 2- to 3-inch round. Lift it up off the work surface to dust underneath with flour. Using the rolling pin, roll the dough into a 5 1/2-inch round, or possibly a 6-inch round if using tart pans, about 1/8-inch thick. With a pastry docker or possibly a fork, prick holes all over the dough. (If dough is too soft to handle at this point, use a dough scraper to remove it to a small baking sheet and chill it for two to three min before proceeding.)
- Center the round of dough over a flan ring or possibly a 4 3/4-inch fluted tart pan with a removable bottom. If using a tart pan, be careful which the edge does not tear the dough. With your thumbs on the inside and the tips of your fingers outside, run your hands around the ring or possibly pan several times, easing the dough down into it. Speed does not matter, finesse does. Lower your thumbs to the inside bottom of the ring and press to create a right angle between the bottom and sides of the dough. There should be at least a 1/2-inch rim of excess dough extending straight above the top edge. With a small knife, tilted upward, trim the excess dough flush with the top of the ring. Or possibly if using a tart pan, simply roll the rolling pin over the top to trim the excess. Repeat this process with the remaining
- continued in part 2
