September is here and it seems the summer is already gone, but fortunately there are some days left to enjoy and even in the fruit store there are still cherries! I've got so happy last week when I saw them and I bought three baskets, yes three! I used one for these tartlets the other two disappeared quite fast. I always remember my mum saying "do not eat so much cherries! otherwise you will get sick". I'm still wondering if this rumor is true cause certainly I didn't get sick about them :)
By the way, do you remember the pink lemonade ice cream? I presented that recipe to the contest of Summer recipes organized by the online shop Tape Pink, and I won the first prize!
Chocolate Cherry Tarts serves 6
For the curst
160 g all-purpose flour
40 g sugar
1 tablespoon unsweetened Dutch-process cocoa powder
a pinch salt
100 g cold unsalted butter, cubed
1 large egg yolk
1/2 teaspoon vanilla extract
For the filling
150 ml heavy cream
For the curst
160 g all-purpose flour
40 g sugar
1 tablespoon unsweetened Dutch-process cocoa powder
a pinch salt
100 g cold unsalted butter, cubed
1 large egg yolk
1/2 teaspoon vanilla extract
Beat butter and sugar in a bowl with an electric mixer on a medium speed about 3 minutes until pale and fluffy. Reduce speed to medium-low. Add flour, cocoa and salt, continue mixing and finally add the yolk and process until mixture just begins to hold together. Shape dough into a disk using your hands, warp in plastic and refigerate 1 hour up to 2 days. Can also be freezed up to 3 months.
For the filling
150 ml heavy cream
190 g chocolate, finely chopped
400 g cherries
Put the chocolate chopped into a bowl. Bring the heavy cream to a boil on a medium saucepan over medium heat. Remove just when starts boiling and pour into the chocolate bowl and stir with a rubber spatula until smooth. Let it cool for 5 mintues.
Preparation of Tartlets
On a floured surface, roll out dough and fill the tart pans. Trim and pierce bottoms with a fork. Refrigerate or freeze until firm, about 30 minutes.
Preheat the oven to 180ยบ.
Preparation of Tartlets
On a floured surface, roll out dough and fill the tart pans. Trim and pierce bottoms with a fork. Refrigerate or freeze until firm, about 30 minutes.
Preheat the oven to 180ยบ.
Bake until edge are golden, about 10 minutes. Remove parchment and weights and continue baking until crusts are golden brown over, about 10 minutes. Let cool completely on a wire rack.
Fill tart shells halway with the chocolate ganache and top with fesh cherries.
Enjoy your week ♥
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