Ingredients
150 grams plain flour
1/2 teaspoon salt
4 tablespoons caster sugar
60 grams butter
2 egg yolks
1/2 teaspoon vanilla extract
I doubled the mixture for these 12cm tart tins so I could have a thicker base
Sift the flour and salt together.
Add the sugar and rub in the butter with your fingers until the mixture resembled breadcrumbs (or pop into the food processor).
Add the egg yolks and vanilla and work into a dough. Knead pastry until smooth. Roll out the dough between two sheets of baking paper until you have the required thickness and line the greased tart tins
Cover with plastic wrap and place in the fridge for at least 30 minutes.
Meanwhile preheat the oven to 190 degrees.
Remove the pastry from the fridge and take away the plastic wrap.
Place a sheet of baking paper over the tins and fill with rice to blind bake.
Bake for 10 minutes, then remove the filling and bake a further 5 minutes or until the pastry is golden.
Allow to cool completely before filling with required tart filling.
Cream
300ml thickened cream
1 tbs caster sugar
Ganache
160ml cream
40g butter
180g dark chocolate, finely chopped
1 punnet raspberries
To make the ganache, place the cream and butter in a pan and stir over medium heat until butter has melted. Place chocolate in a heatproof bowl, pour over the warm cream, then stir until the chocolate has melted.
Whip thickened cream with sugar until soft peaks. Cover with cling film and refrigerate until needed.
Pour the chocolate ganache into the tart shells. Spread evenly with the back of a spoon or palette knife.
Top tarts with cream and decorate with raspberries.
Makes 4 x 12cm tarts
150 grams plain flour
1/2 teaspoon salt
4 tablespoons caster sugar
60 grams butter
2 egg yolks
1/2 teaspoon vanilla extract
I doubled the mixture for these 12cm tart tins so I could have a thicker base
Sift the flour and salt together.
Add the sugar and rub in the butter with your fingers until the mixture resembled breadcrumbs (or pop into the food processor).
Add the egg yolks and vanilla and work into a dough. Knead pastry until smooth. Roll out the dough between two sheets of baking paper until you have the required thickness and line the greased tart tins
Cover with plastic wrap and place in the fridge for at least 30 minutes.
Meanwhile preheat the oven to 190 degrees.
Remove the pastry from the fridge and take away the plastic wrap.
Place a sheet of baking paper over the tins and fill with rice to blind bake.
Bake for 10 minutes, then remove the filling and bake a further 5 minutes or until the pastry is golden.
Allow to cool completely before filling with required tart filling.
Cream
300ml thickened cream
1 tbs caster sugar
Ganache
160ml cream
40g butter
180g dark chocolate, finely chopped
1 punnet raspberries
To make the ganache, place the cream and butter in a pan and stir over medium heat until butter has melted. Place chocolate in a heatproof bowl, pour over the warm cream, then stir until the chocolate has melted.
Whip thickened cream with sugar until soft peaks. Cover with cling film and refrigerate until needed.
Pour the chocolate ganache into the tart shells. Spread evenly with the back of a spoon or palette knife.
Top tarts with cream and decorate with raspberries.
Makes 4 x 12cm tarts