Showing posts with label egg tarts. Show all posts
Showing posts with label egg tarts. Show all posts

Thursday, August 11, 2011

Pecan Chocolate Tarts

Erm.....how am I going to say about this tarts???I saw these tarts at here the other day, while doing blog walking, which she get it from here .As can see from the date ,it is quite old recipe.

And it's a worth to try ,these pecan chocolate tarts were so delicious.It has the crunchy pastry,although I made them and store it in fridge for 24 hours, the pastry still crunch.
While making the dough, I made mistake in the process, I took out butter for too long, about 1 1/2 hour,the butter turned out too soft,then I cream it with sugar , also too long, so, the pastry quite soft, hard to handle.The recipe mentioned,  rest the dough in the fridge for 1 hour, but rest it for 9 hours....LOLs.....Took out from fridge and thaw it , but still soft , still hard to handle.
How?? This is how I did......
I dip my fingers into a bowl of flour....lols....now, my fingers mess with flour,my table top too.....haiz..., and manage to press the dough into the tarts mould, yay.......
Ok, enough of talking !!! Here's the recipe :This is the original recipe, I made half of the recipe.

Chocolate Pastry : 
340 gm butter
160 gm sugar ( I used caster sugar)
1/2 tsp vanilla essence
80 gm eggs
500 gm plain flour
45 gm cocoa powder

Method:
Sift plain flour together with cocoa powder, set aside.
Cream butter and sugar till creamy, add in vanilla essence & beaten egg and mix thoroughly.
Add in sifted flour and cocoa powder, mix till just combined.
Rest in fridge for 1 hour.
Press dough in moulds of your choice.
Bake in oven for 15 to 20 minutes till cooked ( I did 20 minutes 180C). Set aside to cool.

Soft Caramel:
200 gm evaporated milk.
200 gm sugar
1/2 pod vanilla bean ( I used vanilla essence)
10 gm orange zest ( about 1 -2  oranges)
60 gm glucose syrup
10 gm butter

Method:
Mix all ingredients in a pot and cook till thicken. Set aside to cool.


Soft Ganache:
150 gm dark chocolate
200 gm heavy cream ( I used whipping cream)
200 gm pecans - Toasted and chopped coarsely

Method:
Warm up heavy cream( whipping cream, pour in chopped chocolate and stir till chocolate melts.
If mixture is too watery, add in extra chocolate.It should be thick.

Assemble:
Spoon a tsp of soft caramel into the baked tart, sprinkle some toasted chopped pecans on top and then spoon some ganache on top. Tap tarts to even the top.
Chill in fridge and let it set before serving.

As you can see, there's 2 types of tarts mould. I made half of the recipe, so I get large(on the plate ) 12 pcs,and small (not mini)20 pcs .

I'm submitting this post to Aspiring Bakers # 10 : Easy as Pie ( August 2011), hosted by Janine of Not the Kitchen Sink.

Wednesday, July 27, 2011

Portuguese Egg Tarts

Portuguese egg tarts ,is one of the favorites egg tarts.My family favorites too, and can say it's number 1 at the moment.With the crispy skin and yummy creamy filling,while it still warm, its so delicious. For the pastry I used puff pastry and you can refer here for how I press the pastry into the tart mould.This recipe I adapted from Alex Goh's book I share the recipe here.I did some changes in the recipe, which you can find it in the red text.
Ingredients: makes: 24 pcs
For puff pastry
(A)
200 gm flour
25 gm butter
1/8 tsp salt
110 gm water.

(B)
150 gm Pastry margarine

Filling:
200 gm dairy whipping cream
300 gm milk
80 gm sugar *(edited on april 2012)
3 eggs
3 egg yolks
1/2 tsp vanilla essence

Method:
to make puff pastry:
Mix (A) to form a smooth dough,let it rest for 15 minutes.
Roll the dough into square, and wrap up pastry margarine.
Then roll into rectangular,fold into 3 layer once and 4 layer twice.
In between the folding method, you can rest the dough, if you fine it hard to roll out.
You can wrap in cling floil, and rest for 30 minutes, but I like rest it overnight.


to make filling:
Cook whipping cream and milk until 70C. 
Stir in sugar and cook until the sugar dissolves.
Add it into the beaten eggs and egg yolks.
Mix until well blended.
Lastly add in vanilla essence and set aside to cool.
Roll  the pastry to a rectangular shape about 3 mm thick.Roll it up like swiss roll.Chill until firm.
Divide pastry into 25 gm portions,flatten the pastry and roll it into about 3 mm thickness.Press onto the tart moulds.Or, directly press it onto the tart mould, as here, no need to flatten it first.
Pour the filling into the pastry tarts about 80% full.

bake at 220C for 20-25 minutes.Serve.


*For filling, I do shortcut way, I add all the filling ingredients,stir until the sugar dissolve.
  Strain the mixture, then pour it into the tart mould and bake.
  Pour in the filling just before put it into the oven.Don't let the filling sit in the tart mould for a long    time.


You can roll it first , then press onto the mould , OR...

You can directly press it onto the mould......I prefer this method, easy.