Strawberry Chocolate Tarts
(Makes 12 small deep tarts)
I make these for special teatime treats in the summer when Scottish strawberries are in season. They beat anything you can buy at the baker or supermarket. Brushing the inside of the pie crusts with chocolate keeps the crust crisp and adds a new dimension to the traditional strawberry tart.
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1 recipe Sweet Rich Shortcrust Pastry Dough (see below)
8 oz. bittersweet chocolate, to make swirls and brush the pie crusts
Mascarpone Filling
8 oz. mascarpone cheese (1 cup)
2 tablespoons sugar
8 oz. fromage frais or cream cheese, (such as Philadelphia), 1 cup
rose water or Grand Marnier, to taste
Strawberry Topping
12 large, ripe strawberries
red currant jelly, for brushing
a cookie cutter, 4 inches diameter
12 deep fluted tart or brioche pans, 3 inches diameter
nonstick parchment paper
Bring the dough to room temperature. Preheat the oven to 375°F.
Roll out the dough as thinly as possible on a lightly floured work surface, then cut out 12 circles with the cookie cutter, Use these to line 6 of the tart or brioche pans.
Trim the edges and prick the bases. Then set another pan inside each one – this will weigh down the dough while it is baking. Chill or freeze for 15 minutes. Bake blind for 10-12 minutes until golden and set. Remove the inner pans and return to the oven to dry out for 5 minutes. Cool, then remove from the outer pans. Repeat with the remaining dough to make another 6.
Melt the chocolate and sprinkle spoonfuls randomly from a height onto nonstick parchment paper. Let cool until set. Use the remaining chocolate to brush the insides of the tarts, making sure they are completely covered. Let cool and set.
To make the filling, put the mascarpone and sugar into a bowl and beat until creamy, then beat in the fromage frais or cream cheese. Add rosewater or Grand Marnier to taste.
Spoon this mixture into the tartlets, filling well, then set a nice fat strawberry on top. Melt the red currant jelly, cool slightly, then brush over the strawberries and the exposed mascarpone surface. Set aside in a cool place to set.
To serve, break up the set chocolate swirls and push a shard into each tart. Serve immediately.
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