Category Archives: Tart

Life Without Chocolate.

I hope everyone had a better week than I did. This was seriously the worst week of my life.

For some crazy reason, on Tuesday I decided to not eat chocolate and any kind of junk food for 3 days. Initially the purpose was just to gain self-discipline. I’m way too easy on myself. If I feel tired 15 mins into a run, I let myself stop. If I don’t feel like doing homework, I would spend all my time going on pinterest of Facebook for a bajillion hours. I didn’t like that, so I cut myself off from the one thing I love doing the most: eating chocolate and junk food. 

I thought, “It’s just chocolate, ptfff, I can go without that stuff for 3 days!” Little did I know…life went downhill after I made that crazy decision.

Things that normally wouldn’t go wrong, went wrong.

Things that normally do not bother me, made me want to pull out all of my hair. 

I was an emotional wreck! Most of the time I was angry, but I could feel myself falling back into depression. 

I just couldn’t control my emotions, and I couldn’t handle all the demands that school brought. 

I cried. 

My friends told me that I was “all over the place”. I still don’t know what they mean exactly, but I know it’s not a good thing.

With everything that was going wrong, you would think I was going against nature or something by not eating chocolate.

Today after school, I went for a run to shake off what I was feeling. But the endorphins did not help at all.

I KNEW that I needed to get some chocolate into my system, but I was so proud of myself about the 3 day chocolate fast that I didn’t want to ruin my streak. I came home and just stared at my 300g Lindt chocolate bar in all it’s golden gleam glory, contemplating on what to do. 

Screw it, I’m going to have chocolate! I gave in. After the first piece, my mood did a complete 180. My friend W- even said that she could tell the difference… through text!

I now know exactly how important chocolate is to me. I NEED it to function. Life realllly sucks without chocolate. Never will I do such a crazy thing again!

What are some crazy things you guys have pushed yourself to do? 

Chocolate Raspberry Tarts 

Ingredients

Tart:
1 1/2 c flour
1/8 tsp salt
1/2 c room temp butter
1/4 c sugar
1 egg

Silky Chocolate Filling:
1/2 cup red raspberries
5ozs very good quality bittersweet chocolate
1/2 cup unsalted butter, cut into pieces
1 large egg, at room temperature, stirred with a fork
3 large egg yolks, at room temperature, stirred with a fork
2 tbsps sugar 

How To For the Tart

Preheat oven to 350 degrees F. 

1. Beat the butter until softened 

2. Add sugar, then beat til light and fluffy

3. Whisk the egg a little just to beat it up, then add it into the batter just until incorporated

4. Whisk the flour and salt together and add it ALL at once to the butter mixture. Mix until it forms into a dough ball.

5. Flatten the ball into a disk, wrap with plastic wrap, then refridgerate for 15-30 mins.

6. When cold and more firm, but not completely solid, press the dough into your mini muffin pan and bake for about 15 mins or until the edges are lightly browned. (Adjust time as needed if using another type of pan)

 How To For the Chocolate Filling

1. Centre the rack in the oven and preheat the oven to 375°F (190°C).

2. Fill the tart crust with the raspberries.

3. Melt the chocolate and the butter in separate bowls either over simmering water or in the microwave. Allow them to cool until they feel only just warm.

4. Using a small whisk or rubber spatula, stir the egg into the chocolate, stir gently because you don’t want to beat air into the ganache. Little by little, stir in the egg yolks, then the sugar. Still working gently, stir in the warm melted butter. Pour the ganache over the raspberries in the prebaked tart shells.

5. Bake the batter for 11 minutes (less if you are making mini tarts) – that should be just enough time to turn the top of the tart dull, like the top of a cake. The center of the tart will shimmy if jiggled – that’s just what it’s supposed to do. Remove the tart from the oven, slide it onto a rack, and allow it to cool for about 10 minutes before serving. 

Advertisements
Tagged ,

Can you say lemon crea…

a gazillion pies?

nope just some tarts!

mmm tarts

lemon creamm tartss

Can you say “lemon cream tarts!” ?

I can. But I couldn’t finish the whole phrase. I made 24 of these babies and 18 of them disappeared in 5 mins. I have never seen my siblings eat anything that I made so fast, well maybe except for these. Usually my creations sit out on the kitchen table untouched for dayssssss. 

My brother didn’t even bite these into smaller pieces, he just shoved tarts by the whole into his mouth one after the other. I think he ate like 8 of these in those 5 minutes. The thing I learned about eating with my brother is that when it comes to his favourite foods (anything lemon flavoured) you better eat fast, or you don’t eat at all. Good thing I snagged a couple of tarts before he came home from school 😉

Even my sister was in love with these, which was a total shocker to me. She is not a dessert fan (I can’t believe she’s related to me either). Given a choice of chocolate cake or pizza, she would pick pizza every time.

These tarts are super easy to make if you had the cream ready like I did. I used the leftover cream from these tarts that I posted about before. I did use a different tart dough though because the last one didn’t really work out for me. Unlike last time where the dough was tough and dry, this one was pliable, soft and buttery. To finish it all off, I drizzled some chocolate on top. I always have to have chocolate in my desserts 🙂

OMNOMNOMNOM

Mini Lemon Cream Tarts

Ingredients

For the tart: 
1 1/2 c flour
1/8 tsp salt
1/2 c room temp butter
1/4 c sugar
1 egg
1 batch of Lemon Cream (recipe and instructions here)

White chocolate disks for the drizzle

How To For the Tart

Preheat oven to 350 degrees F. 

1. Beat the butter until softened 

2. Add sugar, then beat til light and fluffy

3. Whisk the egg a little just to beat it up, then add it into the batter just until incorporated

4. Whisk the flour and salt together and add it ALL at once to the butter mixture. Mix until it forms into a dough ball.

5. Flatten the ball into a disk, wrap with plastic wrap, then refridgerate for 15-30 mins.

6. When cold and more firm, but not completely solid, press the dough into your mini muffin pan and bake for about 15 mins or until the edges are lightly browned. (Adjust time as needed if using another type of pan)

White Chocolate Drizzle: place some white chocolate into a wilton candy decorating bag or a ziplock bag. Twist the bag and tie it with a rubber band to secure the chocolate in one corner. Microwave the bag using 30sec intervals, making sure to massage the bag after each interval to ensure even melting until the chocolate is all melted. Snip a tiny part of the corner off then drizzle away!

Tagged ,

Miniature Tarts

deeee-lish

look at how cute they are!
Dorie’s Berry Tart

Dorie's berry tart

mmmmmm

Sorry for the delay folks! I’ve been super duper busy lately. So busy that right now, I should be studying for my upcoming midterm. But after weighing the importance of blogging and studying, blogging won over 🙂

I made these tarts for the two dinner parties I went to last week. I already posted about one of the dinners, read about it here if you missed it !

I also made a triple chocolate mousse cake. Sigh, I had such high hopes for that one. It didn’t turn out well at all. The middle layer just wouldn’t soldify! So the bottom and top layer had the mousse texture and they held their shape, but the middle white chocolate layer wasn’t cooperating attt allllll. In the end I just decided to put it into the freezer. So that worked in soldifying all the layers, but the whole cake turned so hard it became ice cream =.= Maybe I should just call it an ice cream cake instead of the mousse cake that failed.

Why is it that whenever I bake, something has to go wrong?! I honestly should rethink this whole “being a baker” thing.

Not only did the mousse cake go wrong, but the tart dough didn’t turn out fantastical either. It was too dry when I was making it and after I baked it it was super hard. Maybe I mixed it too much.

Alright, let’s not talk about my kitchen failures anymore.

Something did go well though, EXTREMELY well! The lemon cream. OH. MY. GOODNESS.

IT WAS FREAKING ORGASMIC! Seriously it was sooo goood. I followed the directions to a t and got the creamiest and lemoniest french lemon cream ever!!! Best part: I had 3/4 of the cream leftover so I just spooned it straight into my mouth to recuperate from the failed mousse cake.

The tart dough gave me exactly 24 mini tarts and the 1/4 of the cream was enough for all the tarts. This may vary for you.

If you’re ever heading to a fancy dinner and need to make  dessert that will rock everyone’s socks off, make these! They’re appealing to the eyes, and if done correctly, they’re also super delectable 🙂

For the recipe and detailed instructions, head on over to Two Peas and Their Pod.

Tagged , ,
%d bloggers like this: