First I knew I wanted a chocolate pastry and a fresh fruit. So, I started looking through blogs and books for different options.
Then the chocolate and cherry tart I made in February kept coming to mind…but it was too dark for the beautiful weather we've been having. Then I knew I wanted something light and springy!
That’s why this chocolate short crust pastry with a white chocolate ganache and fresh strawberries came to exist. Since chocolate can be so rich it made sense to make these tarts little or mini. It makes the perfect chocolaty bite, without being too rich and sickly. We all love chocolate, but let’s be honest it can too much sometimes!
Chocolate Short Crust Pastry
25g cocoa powder
50g icing sugar
350g unsalted butter, cold & cubed
3 egg yolks
1 tsp vanilla extract
Sift the flour, cocoa, and sugar together and gently rub in the butter so that the mixture looks like breadcrumbs. Try not to touch it too much because you want to keep the butter from melting. Add the egg yolks and vanilla; mix together until you get a soft dough. Form into a ball and smoosh it down a little so it’s disk like. Then rest in the fridge for at least 30 minutes or over night.
Just before you take out of the fridge grease your mini tart pan or tart tins with soft butter. Sprinkle a little flour on the counter before rolling out the pastry - rotate every other roll to get a nice circle. You don’t want it too thin or too thick, but use your own judgment based on your tart tins. Then cut out circles somewhat bigger then your tart tins, you want the over hang. Presses gently into your pan/tin getting the pastry down into the corners, and carefully trim the excess dough off.
*If you are making little ones like these you will have extra pastry. There are two options either freezing it for a couple of months or make a double batch! Cover with cling film and rest in the fridge for at least 15 minutes. I left them in for about 45 minutes.
Heat the oven to 180C. Once it’s at temperature take the pan/tin out of the fridge. Using a fork put holes in pastry. Place a piece of grease proof paper in each, I cut out individual circles, and fill with baking beads press down to make sure they are holding the pastry down. Bake for 8-10 minutes, then remove the baking beads and bake for a further 5-8 minutes or until it looks dried out. I don’t know how else to describe it, because with chocolate pastry it won’t be brown. Cool for a few minutes before filling with the ganache and strawberry!
White Chocolate Ganache
50-100g white chocolate, broken up
50-100g double cream
20 or more fresh strawberries
The varied amount is due to your tart tin/pan size. You might need more or less. These ones used only about 50g of each. Place an equal amount of both ingredients in a heatproof bowl over a simmering pan of water. Stir until melted. Fill each tart case and top with a fresh strawberry!
notes: chocolate pastry recipe is adapted from Eric Lanlard’s Tart it Up! and can also be found online on The Telegraph’s website. Use up the egg whites making meringues!
These tarts were entered into these challenges:Treat Petite (theme spring time) hosted by The Baking Explorer with Cakeyboi