The next day my mother asked me to make the tart for her and I thought I’d share the recipe with you.
This is how they presented the Chocolate Cranberry Tart.
Recipe for the Sweet Pastry:
The sweet pastry can be made in plain or in chocolate dependent on the application. Very Stable and nice to roll, it ‘s workability is excellent.
Makes: 1025g
Preparation time: 15min
Ingredients:
325g Butter
175g icing sugar
100 egg (2 extra large eggs)
500g cake flour
1g salt
Method:
Mix all the ingredients together in a stand mixer until well combined.
It will have a crumbly consistency. Take out the dough on a smooth, clean surface and mix until everything sticks together. It will be a bit sticky, don’t add more flour.
Allow to cool for at least an hour in the fridge.
You can use this dough as a cookie dough too, it’s so easy to make and it can also be frozen for up to 3 months!
Use a 22-25 cm tart ring or fluted tart pan.
Roll the dough 5cm larger than the ring or pan, ½ cm thick and line the tart pan or ring with it.
Blind bake the tart on 180 degrees C/ 365 degrees F for 15 min with something inside like rice, beans etc. After 15 min. take out the beans and bake for 10-15 min more - don’t bake to dark, since it will go back in the oven for the tart to bake.
For the Chocolate Filling:
Makes 770g
Ingredients:
200g Lindt Excellence Chocolate (if you want to have a cranberry flavor, buy the cranberry chocolate slab (2 slabs make 200g).)
170g Butter
4 egg yolks
4 egg whites
200g sugar.
Method:
1 Melt the chocolate and butter, over a double boiler making sure that NO steam or water gets in.
2 In a separate bowl combine the egg yolks with half the sugar and whip to full volume (doubled or tripled in volume).
3 Fold the chocolate mixture into the yolks.
4 Beat the egg whites, adding the remainder of sugar until stiff peaks form.
5 Gently fold the egg whites into the chocolate mixture.
6 Pour the chocolate into the prepared tart crust.
7 Baked between 15 to 20 min. If you put a knife or skewer in, it won’t come out clean.
The tart will sink as it cools; cool before removing from the pan.
Serve hot or cold.
The studio baked this pudding in a rectangular shape pan which looked very nice.
We didn’t have a rectangular pan, so we made little ones and one in a round pan.
The top cracks when you cut it, it’s crisp on the top and smooth in the middle.
Hope you enjoy it!
Baking Greetings
