. The Tasting Palette .

The itch to bake started hit us as I was craving for some good sweets. Actually I was craving for good Thai food- the incredible medley of sweet, sour, salty and spicy that the Thais infuse in all their dishes, but since my grandma was adamant about cooking dinner for the family. Eating out was definitely a no-go. Strange enough, my second craving (yes sometimes, I do have a few cravings concurrently.) was for something sweet and chocolatey.

J suggested that we bake the chocolate tart again, this time with strawberries since we conveniently have leftover sweet pastry dough in the fridge. How I love that suggestion!

Since last week, we have stocked up the kitchen with a couple of blocks of dark chocolate so we can whip up any chocolate desserts on a whim. The power of forward-thinking!

With a better control of timing this time round, the texture of the ganache was better. The only thing to note that if you are replacing raspberries with strawberries, you’ll have to bake it for a longer period of time because strawberries are tend to give out more water when being baked.

We modified the recipe slightly by adding crushed almonds into the ganache mixture. It’s a good addition; I think it adds that slight crunchiness as well as nutty flavour, which is welcoming to all nut-lovers.

Another desirable fact about this tart is that it can be eaten two-ways- warm or cooled.

Straight out of the oven, the ganache center is warm and slightly wobbly. You’ll feel the luscious dark chocolate and the moist strawberry sliding down to the back of your throat. Lovely.

Putting it in the fridge and eating it the next day is equally an enjoyable treat. The dark chocolate is firmer and richer, the tart still as crumbly. Do remember to take it out to thaw if your fridge feels like Iceland.

I must sit on the fence for this once as I cannot decide which is better.
Warm and custardy or cold and firm.
Maybe I’ll be able to make up my mind the next time round.
Maybe I won’t.

***

(P.S Did I mention how great the sweet pastry dough is. Just the right texture and the perfect flavour! I still have one part left for another tart perhaps?)

One word to sum it up: Lovely

Labels: baking, tarts

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Bistro S & J The Birthday Tart: Chocolate Raspberry Tart Domvs- 2nd year and counting Revisit of a good old favourite: Chocolate Chip Co... Dessert decadent weekend Japanese Desserts @ The Regent Tea Lounge Burger time is Relish time Matcha sablés Lunch @ Sushi Yoshida Father's day dinner- Roasted leg of lamb with aube... Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Monday, July 28, 2008 Chocolate Strawberry Tart: Second attempt The itch to bake started hit us as I was craving for some good sweets. Actually I was craving for good Thai food- the incredible medley of sweet, sour, salty and spicy that the Thais infuse in all their dishes, but since my grandma was adamant about cooking dinner for the family. Eating out was definitely a no-go. Strange enough, my second craving (yes sometimes, I do have a few cravings concurrently.) was for something sweet and chocolatey. J suggested that we bake the chocolate tart again, this time with strawberries since we conveniently have leftover sweet pastry dough in the fridge. How I love that suggestion! Since last week, we have stocked up the kitchen with a couple of blocks of dark chocolate so we can whip up any chocolate desserts on a whim. The power of forward-thinking! With a better control of timing this time round, the texture of the ganache was better. The only thing to note that if you are replacing raspberries with strawberries, you’ll have to bake it for a longer period of time because strawberries are tend to give out more water when being baked. We modified the recipe slightly by adding crushed almonds into the ganache mixture. It’s a good addition; I think it adds that slight crunchiness as well as nutty flavour, which is welcoming to all nut-lovers. Another desirable fact about this tart is that it can be eaten two-ways- warm or cooled. Straight out of the oven, the ganache center is warm and slightly wobbly. You’ll feel the luscious dark chocolate and the moist strawberry sliding down to the back of your throat. Lovely. Putting it in the fridge and eating it the next day is equally an enjoyable treat. The dark chocolate is firmer and richer, the tart still as crumbly. Do remember to take it out to thaw if your fridge feels like Iceland. I must sit on the fence for this once as I cannot decide which is better. Warm and custardy or cold and firm. Maybe I’ll be able to make up my mind the next time round. Maybe I won’t. ***** (P.S Did I mention how great the sweet pastry dough is. Just the right texture and the perfect flavour! I still have one part left for another tart perhaps?)** One word to sum it up: Lovely Labels: baking, tarts link \| posted by simin at 7:18 PM \| 0 Comments: Want to Post a Comment? back to main page
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