Strawberry, Chocolate and Almond Cream Tart |
I know, I know, you’re going
to get scared with this one, but it really is easy and can be done in stages,
over time, as it will take several hours total.
However it will be SO worth it.
Consider the decorating an art project on a lazy Sunday afternoon.
When I make a dessert (in
this case a tart), I Like to add depths of flavor to what I am making. This wonderful dessert has a lot of delicious
flavors to tantalize the sweet tooth.
Use this recipe as a base, then change it up to suit your own tastes. For Example: Instead of plain Gram Crackers
for the crust, I use Chocolate or Cinnamon Flavored. I always add a Liquor to my Chocolate Ganache,
mousse or puddings, such as Grand Mariner or Cointreau (Orange), Frangelico (Almond),
Cherry Heering (Cherry) or Chambord (Raspberry) flavored Liquor. Whatever I happen to have on hand. Note! Most liquor stores carry Miniatures,
perfect for cooking, if you don’t want an entire bottle. Most of the time when using sliced fresh fruit
(in this case Strawberries) I will marinate in 50/50 sugar water and liquor (see
previous suggestions).
Fruit (prep)
Marinate Strawberries |
1.
Before preparing the rest of the steps, Slice 10 ounces of Fresh
Strawberries, reserving the best whole one for a center garnish.
2.
Place into a small bowl.
3.
Sprinkle with sugar (about 1/4 cup)
4.
Pour 2 ounces (4 Tablespoons) of Frangelico over the sugared Fruit
5.
Add enough water to just cover the fruit.
6.
Carefully stir and allow to marinate for at least an hour.
Make a Tart Shell |
Gram Cracker Tart Shell
Ingredients:
- 2 cups Cinnamon Graham Cracker crumbs
- 1/2 cup melted butter
- 1/3 cup sugar
Preparation:
1.
Combine all ingredients; press over
bottom and up sides of an 11-inch Tart Pan. Bake at 400° for 10 minutes. Note!
A tart pan is shallow with a removable center. Tip! Lining the bottom with a
circle of parchment paper will ease removal and plating.
2.
Set aside and allow cooling for the
next step.
Chocolate Ganache
Ingredients
·
9 ounces
Bittersweet Chocolate Chips (60% Cacao) (I like Ghirardelli)
·
1 cup Heavy
Cream
Directions
1. Place
the chocolate into a medium bowl. Heat the cream in a small sauce pan over
medium heat. Bring just to a boil, watching very carefully because if it boils
for a few seconds, it will boil out of the pot. When the cream has come to a
boil, pour over the chocolate chips, and whisk until smooth. Stir in the liquor
if desired. The Chocolate will turn from dull tan to Shiny Black when properly
tempered.
2. Pour
Ganache into the Tart shell, over top of the Gram Crust, and swirl to coat the
bottom completely, allowing the sides to coat as well.
3. Chill
completely awaiting the next step.
Pastry Cream
Ingredients
·
2 cups milk
·
1/4 cup white sugar
·
2 egg yolks
·
1 egg
·
!/4 cup Corn Starch
·
1/3 cup Sugar
·
2 Tablespoon Butter
·
1 teaspoon Almond Extract
|
|
Directions