Welcome to The Sweet Corner:)
Today’s post is somehow a more detailed addition to one of my previous posts about chocolate tart!
The recipe had such a good response…obviously because it’s absolutely delicious:)…and some of you asked for more details about making your own pastry, so here we go…your pastry lesson!
For the full recipe just click Chocolate tart🙂
I’ve always believed pastry is something that only experienced chefs make…I was so wrong:)
The first time I had a go, to be honest…it turned out great…but the second and third, it was awful! I wanted to give up and never make pastry again:))) I’ve researched some of the best recipes out there and came to the conclusion that I will have to find a recipe that works by combining some ideas.
Pastry recipe: 225g plain flour, pinch salt, 2 tablespoons icing sugar, 2 tablespoons cocoa powder, 140g unsalted cold butter, chopped, 2 tablespoons iced water.
Method: For the pastry, place flour, salt, sugar and cocoa in a food processor and process for 15 seconds until combined. Add butter and process until butter is finely chopped. Add iced water slowly until it forms a dough that just comes together when pressed. Wrap in cling wrap and refrigerate for 20 minutes.
The secret here is to work really fast…do not handle the dough too much with your hands; make sure you roll it out until it’s still cool! From my experience as it gets warmer, it will be more difficult to roll it and place it into the tart tin.
What I found really useful…if you cannot roll it and it’s sticky and breakable just place it back into the fridge for another 5 minutes:)
Roll pastry out between two sheets of baking paper to 3mm thick. This is probably the most important lesson I’ve learned when making pastry:) Rolling it out between two baking sheets will prevent it from breaking and stick on the rolling-pin.
Remove one sheet of baking paper and lay pastry over a 23cm round tart tin with a removable base or 6 small ones.
Press into tin especially into sides. Remove baking paper and trim pastry. Refrigerate for 20 minutes. Use baking beads to prevent it from rising. Blind bake for 10-15 minutes until sides are crisp. Remove baking paper and baking beads and bake for a further 5 minutes if your filling does not need more baking; if it does once you’ve removed the baking beads, pour the filling and bake until ready!
I usually make a filling that needs more baking, so once I’ve removed the baking beads I will leave the tart to cool for about 3-5 minutes, then pour in the chocolate mixture and bake until ready, which in this case it’s about 10 minutes.
Your tart, once removed from the oven, should look like this:)
Don’t worry about the edge where it’s a bit split, it will look smooth and even once it’s completely cool:)
In a nutshell, here are some basic tips:
- Do not handle the dough too much once it’s out of the fridge
- Roll it out between two baking sheets
- Don’t worry if it breaks, you can always re-touch it while it’s in the tart tin
- If you’re using a filling that does not need more baking, once you’ve removed the baking beads your tart will need another 5 minutes in the oven
- Before decorating leave the tart to cool completely
- If you want just a simple tart, remove the cocoa from the ingredients but make up the quantity with more flour
This weekend I’ve made a caramelised pistachio and chocolate ganache top for my chocolate tart and it turned out to be a very delicious combination…
On hot summer days I would definitely make a light berry curd and some fresh berries next to it!
…on how to make a tasty berry curd, more next time:)
Enjoy your weekend and the sunshine!
Your Pastry Lover,
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