In search of the perfect tart

Who can resist a tart, the crumbly pastry encasing a decadent and luscious interior?

I have researched a few different recipes (and had a few disasters in the kitchen) before coming up with a fool proof way of making tart pastry. I've also included two different ideas you can use to fill your pastry tart, both as delicious as the other. Off course you can use a number of any fillings, depending on seasonability and preferences.

 The first step is to get your pastry right.  So let’s start with that:

Ingredients:

• 1 1/4 cups plain flour
• 1/3 cup icing sugar
• 1/4 cup almond meal
• 125g butter, chilled, chopped into cubes
• 1 egg yolk

Method:

Process the plain flour, icing sugar, almond meal and butter until the mixture resembles fine breadcrumbs.

The next step is to add the egg yolk.  The reaction is almost instantaneous. The mixture will come together.  At this point you can turn out the dough into a lightly-floured surface and knead until just smooth. Shape into a disc, cover with cling wrap and place in the fridge for about 30 minutes.

Grease your tart tin.  Then roll out the dough (that has now been just taken from the fridge) between two pieces of baking paper.  This will ensure the dough does not stick.  Next place the rolled out dough into the tart tin and trim of any excess.

Blind bake the dough in the oven for about ten minutes.  What I mean when I say this is to put rice (or any such weight) on baking paper and place this on top of your pastry shell.  This prevents the dough rising whilst in the oven.

After ten minutes remove the rice and baking paper and continue to cook the pastry until it emerges as a light golden brown (this would be usually another ten to fifteen minutes depending on your oven).

Once cooked, take out of the oven and cool completely before pouring in the filling.

The next part is the filling.  I’ve provided two fillings I have used.  The first is a decedent chocolate and the second an almond and cherry filling.

Chocolate filling

Ingredients:

• 2 eggs
• 2 egg yolks
• ¼ cup caster sugar
• 250g dark chocolate ( I use Club dark chocolate)
• 200g unsalted butter

Method:

Melt chocolate and butter in a heatproof bowl over a medium saucepan until well combined.

At the same time whisk eggs, egg yolks and sugar in a heatproof bowl over a medium saucepan for about fifteen minutes or light and fluffy.  Whisk in the melted chocolate and butter.

Pour mixture into the pastry shell and bake for about 10 minutes until the filling is set. Cool.  Then place into the refrigerator to set further for at least one hour.

I garnished my chocolate tart with caramelised strawberries. To do this you need to make a caramel by heating up ¼ cup sugar with 1 cup water and place in a saucepan.  Do not stir this mixture but keep a close eye on it.  You want it to turn a deep, golden colour. At this point dip the strawberries into the caramel mixture and set aside to cool and set.

Almond and Cherry filling

Ingredients:

• 125g butter, softened
• 1/4 cup caster sugar
• 1 teaspoon almond essence
• 2 eggs
• 1 cup almond meal
• 1/4 cup plain flour
• 400g black cherries, pitted (the tinned variety is fine)

Method:

Beat softened butter, sugar and almond essence until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add almond meal. Beat until just combined. Stir in flour. Spread mixture into pastry case. Arrange cherries over mixture. 

I made extra pastry so I could also encase the top of the tart (but this is entirely optional).

Enjoy!