Chris: 1 revision

2013-07-25T08:08:04Z

1 revision

10.1.1.1: Created page with "===Pate Brisée=== 2 1/2 cups flour 1/2 tsp salt 1 tsp sugar 1 cup Mainland butter, diced, at room temperature *1/4 - 1/2 cup iced water ===Chocolate & Ginger Truffle Filling…"

2012-05-20T03:21:41Z

Created page with "===Pate Brisée=== *2 1/2 cups flour *1/2 tsp salt *1 tsp sugar *1 cup Mainland butter, diced, at room temperature *1/4 - 1/2 cup iced water ===Chocolate & Ginger Truffle Filling…"

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===Pate Brisée===
*2 1/2 cups flour
*1/2 tsp salt
*1 tsp sugar
*1 cup Mainland butter, diced, at room temperature
*1/4 - 1/2 cup iced water
===Chocolate & Ginger Truffle Filling===
*400gm Valronah 72% dark chocolate, chopped into small pieces
*400gm Anchor cream
*1 tsp fresh ginger, zested
*1 tsp vanilla essence
*3 egg yolks
===To Finish===
*150gm shaved dark chocolate
*2 tbsp cocoa
===Method===
#Preheat oven to 170C.
#To make the pastry, place the flour, salt, sugar and Mainland butter in a food processor and blend until crumbs form.
#Slowly add the water, a little at a time, until the dough comes off the side of the mixing bowl and forms a ball.
#Remove from the processor, divide the dough in half, roll in glad wrap and place in the fridge for an hour to rest.
#Remove the pastry from the refrigerator and roll out 1 ball of dough over a lightly floured bench to a thickness of 2-3mm.
#Lay the pastry into an ungreased tart tin.
#Leave the edges hanging over the side once pressed into the tin.
#Dock the pastry with a fork. Line the pastry with a cartouche of baking paper and fill with baking beans or rice.
#Blind bake the tart for 13-15 minutes or until the edges of the tart are dull and slightly brown. #Remove the baking beans and return the tart case to the oven.Cook for a further 5-10 minutes until the base of the tart is dull and slightly brown.
#Reduce oven temperature to 150C.
#To make the tart filling, place the chocolate and Anchor cream in a heatproof mixing bowl and place over a saucepan containing 2 inches of barely simmering water.
#Allow the chocolate to melt, whisking regularly to avoid burning.
#Once the chocolate has melted place to the side to cool.
#Once the mixture is cool, add the ginger, vanilla & egg yolks whisking in to combine.
#Pour the chocolate filling into your blind baked tart case.
#Bake for 15 - 18 minutes or until set. Remove from the oven and allow to cool.
#Once the tart is totally cool, cover with the shaved chocolate and dust with cocoa.
#To serve, slice the tart into equal portions.
===Tips===
#When making your pate brisée always cover with cling film and rest in the refrigerator for a minimum of 30 minutes, this gives the butter time to relax so the dough doesn't shrink while baking.
#There is no need to grease the tin due to the butter content in the Pate Brisee.
#You can melt the chocolate in the microwave on a medium heat in short bursts, but you must always rest the chocolate in between microwave cycles. This avoids over cooking the chocolate.
#You can substitute the dark chocolate for milk or white chocolate depending on your preference.

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Chocolate & Ginger Truffle Tart - Revision history

Chris: 1 revision

10.1.1.1: Created page with "===Pate Brisée=== *2 1/2 cups flour *1/2 tsp salt *1 tsp sugar *1 cup Mainland butter, diced, at room temperature *1/4 - 1/2 cup iced water ===Chocolate & Ginger Truffle Filling…"

10.1.1.1: Created page with "===Pate Brisée=== 2 1/2 cups flour 1/2 tsp salt 1 tsp sugar 1 cup Mainland butter, diced, at room temperature *1/4 - 1/2 cup iced water ===Chocolate & Ginger Truffle Filling…"