07/17/2015 - It's Tart Time!

There's nothing quite like fruit tarts in summer!  And they're even more wonderful when you add some nuts to the pastry, rather than all the butter! Better for the swimsuits and summer dresses too!  Enjoy from the kitchen of Sally James!

Hazelnuts and chocolate partner in this lush dessert, finished with a touch of fruit to make a gorgeous summer treat.  Feel free to adjust the balance of milk and dark chocolate to your own preference.

 

 Berry and Chocolate Hazelnut Tarts

Photograph: Andy Berry http://www.purkinjeblue.com/
 

 

Serves 8

 

Pastry

1/2 cup roasted hazel nuts

3/4 cup flour
1/4 cup corn starch
3 tablespoons butter
3 tablespoons sugar
1 egg, beaten

Chocolate filling

6 ounces  dark chocolate pieces

2 ounces milk chocolate pieces
1 teaspoon vanilla extract
2 tablespoons powdered sugar, plus extra for dusting
7 ounces whipping cream

 

To serve

3 tablespoons crème fraîche or Mascarpone, optional

Raspberries, blueberries or other berries of choice

1.       To make the pastry, place the hazelnuts in a food processor and process to a coarse crumb. Remove from processor and set aside.  Add the flour, cornstarch, sugar and butter to the food processor and process to a fine crumb. Add the hazelnuts and pulse a few times to incorporate

2.       Preheat oven to 375F. Lightly grease and dust individual tart tins or 1 large flan.

3.       Add the egg and pulse on and off a few times  until the mixture just starts to come together.  Transfer to a well-floured board and knead gently to a smooth dough.

4.       Roll out pastry to fit tin, prick base several times with a fork, line base with foil or parchment and cover with dry beans or rice and bake for 10 minutes. Remove foil and beans and continue to bake 3-5 minutes until lightly golden. Allow to cool.  These can be stored up to a week in a sealed container before using.

5.       To make the filling, place chocolate in a large microwave proof bowl or in a bowl over a saucepan of simmering water (not touching water).  Melt in the microwave for 2-3 minutes on medium, stirring halfway through, or over water, stirring until melted. Stir in the vanilla extract, then sift over the powdered sugar, and stir through. Whip the cream until it just holds peaks, then fold into the melted chocolate. Pour into the pastry cases, and smooth the top. Chill for at least 2 hours or for up to 2 days.

 

6.       To serve, top with Crème Fraiche, if using, and the fruit.  Sprinkle with a little powdered chocolate and enjoy!

 

 

 

Macadamia, Ricotta and Summer Fruit Tarts

 

  

Makes 6 tarts

Pastry

1 cup raw macadamias (style 2-5), frozen or chilled

3/4 cup plain flour
¼ cup corn starch (cornflour)
3 tablespoons sugar
1 egg, beaten
2-3 tablespoons chilled skim milk

Filling

3/4 cup fresh ricotta cheese

¼ cup crème fraiche
2 tablespoons confectioners (icing) sugar
whole roasted macadamias and fruit of choice, for garnish
 1/2 cup grape or apple jelly, melted

1.      To make the pastry, place the macadamias, flour, cornstarch and sugar in a food processor and process to a fine crumb. Add the egg and pulse on and off a few times. With motor running, gradually add the milk until the mixture just starts to come together. Transfer to a well-floured board and knead gently to a smooth dough. Wrap in plastic and chill 30 minutes.

2.      Preheat oven to 375F°/190°C. Roll out pastry and line tart pans, prick base several times with a fork, line with foil or parchment and cover with dry beans or rice.  Bake for 10 minutes.  Remove foil and beans and continue to bake 3-5 minutes until lightly golden.  Allow to cool.

3.      Whip the ricotta, crème fraiche and sugar and spread over the bases.  Warm the jelly to melt and toss through the macadamias.  Arrange on tarts with seasonal fruit of choice.

 

Pastry Chef Tips:  Macadamias can be used to replace butter entirely in pastry and shortbread, so your dessert is not only healthier, it has that delicious nutty texture and sublime macadamia flavour. And because macadamias have that rounded soft flavour, they are ideal for a whole range of sweet and savoury pies; and desserts as they complement rather than overpower other flavours. Try with strawberry or tropical fruit shortcakes, apple and pumpkin pie and omit the sugar for chicken pot pie or a delicious pastry crust for French Onion soup.

Wine suggestion:  Muscat, Late Harvest Riesling or sweet Prosecco