Scarlett WIce-cream, Raspberries and Hazelnut Tartlet
November 6th 2007 11:26
Ice-cream, Raspberries and Hazelnut Tartlets
About Tarts and Tartlets
A tart is not just a pie without a top crust. Although they may resemble pies, tarts are actually more closely related to other European-style pastries. They are light, usually less than 1 inch thick, and often very colourful. Their appearance usually depends on a pattern of carefully arranged fruit. Tartlets are basically the same as tarts but prepared in small, individual-portion sizes.
INGREDIENTS
Makes 12 X 4-cm tartlets
For the tart pastry
100 gm butter, softened at room temperature
40 gm icing sugar
1 egg, beaten
150 gm low-gluten flour
50 gm ground hazelnuts
For the fillings
40 gm dark chocolate, melted
12 scoops ice-cream
For garnish
raspberries as needed
red currants as needed
mint leaves
1. Preheat oven to 180ºC.
2. For the tarts. Beat the butter in an electric mixer until soft. Add the icing sugar. Beat until smooth and fluffy.
3. Gradually add the egg.
4. Sift the flour and ground hazelnuts together in a bowl. Turn the machine down to its lowest speed and spoon in the flour in stages. As soon as the mixture clings together as a crumbly dough, stop the machine, remove the dough and knead it lightly by hand to a smooth, round ball.
5. Wrap the pastry in cling film and chill for at least 30 minutes.
6. Roll out the pastry on a floured work surface. Pastry should be roll to about 2-3 mm thick.
7. With a round cutter about 1 cm larger than the top diameter of the tartlet shells, cut the dough into circles.
8. For each shell, fit a circle of dough into a tin and press it well against the bottom and sides. Flute edges and trim off excess dough.
9. Bake for about 15 minutes until golden brown. Remove and allow to cool.
10. Brush the inside of all tartlets with melted dark chocolate. Let the chocolate set.
11. Just before serving, place a scoop of ice-cream in the centre of each tartlet with the fresh fruits arranged around, garnish with mint leaves.
Tips:
You can bake the pastry ahead. Simply add the ice-cream and fresh fruits before serving.
**From “Desserts” and “Professional Baking”**
| 134 |
| Vote |
subscribe to this blog
