Tuesday, July 19, 2011

Birthday Dinner - Dessert Chocolate, Caramel & Hazelnut Tarts with Vanilla Cream and Raspberries

Cooked by Bianca
Recipe from Home Beautiful.

Needs some tweaking, or the cook was struggling, but it was still delicious.  But it is one, that I want to cook again, so it makes it onto the Blog today!!!

Tart Base
  • 100g Butter, Chopped
  • ¾ Cup Plain Flour
  • ¼ Cup Rice Flour
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Cocoa
  • ¼ Cup Cold Water
Caramel & Hazelnut Filling
  • 395g can sweetened condensed milk
  • 50g butter
  • ¼ cup golden syrup
  • ½ cup chopped roasted hazelnuts
Chocolate Topping
  • ¼ cup thickened cream
  • 2 tbsp hazelnut spread (we used Nutella)
  • 80g dark chocolate, chopped
  1. To make base, preheat oven to 200°C. Process butter, flour, sugar and cocoa in a food processor until combined. Add water to processor and process until mixture forms a ball. Knead on a lightly floured surface until smooth. Wrap pastry in plastic wrap and refrigerate for 20 minutes.
  2. Roll pastry out on a floured surface until 3mm thick. Use an 11cm-round cookie cutter to cut out 6 rounds. Gently press rounds into a jumbo 6 hole muffin tin. Line tart shells with baking paper and fill the bases with baking beans or rice. Bake for 10 minutes, reduce temperature to 180°C, remove paper and beans and bake for a further 10 minutes. Cool slightly.
  3. To make filling, combine condensed milk, butter and golden syrup in a saucepan and cook gently over a medium heat for 10–12 minutes, stirring constantly until mixture darkens and thickens. Stir through nuts then remove from heat. Divide mixture among tart cases and bake for a further 6–8 minutes until caramel is almost set. Allow to cool.
  4. To make topping, place cream, hazelnut spread and chocolate in a heatproof bowl and heat in the microwave on medium for 3–4 minutes. Whisk until smooth. Allow to stand at room temperature for 1 hour, until thickened. Spoon chocolate mixture on top of each tart and serve.
Add a few drops of vanilla essence to some whipping cream before whipping and a sprinkle of icing sugar, then whip till firm. Make a quenelle of Cream and place beside tart and top with a few raspberries.

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