Tarts and pies have always scared me. How to make that perfect crust was a question that I’ve been searching the answer for quite some time. Tried it once during the initial days of baking and it was a total disaster. During the weekly grocery shopping sometime back, I cam across this lovely book “Cupcakes and muffins – 100 everyday recipes”. One page looked particularly interesting and after much dilly dallying took the plunge today.
Flour – 1 1/3 cup
Butter – 6 tbsp
Caster Sugar – 1/4 cup
2 egg yolks
Sift the flour into a large bowl
Freeze butter and cut into small cubes
Mix butter into flour gently with fingers, till it resembles breadcrumbs. It will be soft to touch, but not smooth.
Stri in the sugar and then the yolks and make a soft dough. Cover in cling film and chill for about 30 minutes.
Dust a flat surface with flour, roll out the dough into a large circle first. The dough will be a little hard when you take it out of the fridge, just knead it a little gently and it will turn soft. Cut out circles and line tart tins.
Prick the base with a fork, press a piece of foil into each tart
Bake in a preheated oven at 200C for 10-15 minutes.
Take out the foil pieces and bake for another 2-3 minutes
Bittersweet chocolate broken into pieces – 150 g
Butter – 50 g
1 large egg
25 g castor sugar
Cocoa powder and chocolate curls to decorate
Place the chocolate in a pan and place it over a saucepan with simmering water. The chocolate pan should not touch the water
Add butter and cream and stir till completely melted. Mix thoroughly
Beat egg and sugar till light and fluffy
Stir in the chocolate mix.
Pour this into the tart cases till about half filled
Bake for 15 minutes
Cool, dust with cocoa powder and chocolate curls. (My chocolate refused to curl, it just crumbled 😦 )
Sit back and enjoy!
Verdict by the pickiest eater in the family, my daughter – Awesome!