Tag Archives: tart

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Strawberries and Cream Tart

Strawberries and Cream Tart

I found this recipe for a summery tart which I made with freshly picked strawberries. The crust fell apart since my graham cracker to butter ratio was a little off, but it was still really good.

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Chocolate Nutella Tart

Matthew:  I was charged with bringing a delicious dessert to an after-Thanksgiving Thanksgiving dinner.  I chose to bring a tart with a thin layer of Nutella under a ganache.  I used Ghirardelli bittersweet chocolate in the ganache and it turned out really rich and decadent.  The Nutella layer was nice too, giving the tart a hint of hazelnuts.  Here’s the recipe:

Tart Shell (I sort of made 1.5x the recipe since I had an 11″ pan and this recipe is for a 9″ pan)

1 1/2 c. flour

1/2 c. confectioners’ sugar

1/4 t. salt

9 T. cold butter, cut into small pieces

1 large egg yolk

Whisk together dry ingredients, then cut cold butter into the mixture.  This can be done in a food processor or by hand.  Then, mix in the egg yolk until it comes together.  (Mine didn’t, so I added a fair amount of water.)  Press into a tart pan.  Cover tart with foil and either beans or some other weight and bake at 375 degrees F for 25 minutes.  Take off foil and weights and bake for ~8 minutes or until brown.

When tart is cool, spread a thin layer of Nutella and then pour on ganache (see below).  Chill in fridge to set.

Ganache

Boil 1 c. plus 2 T. heavy cream in a saucepan.  Pour over 8 oz. finely chopped bittersweet chocolate in a heat-proof bowl.  Let sit 30 seconds, then stir slowly until chocolate melts.

Eggplant, Tomato, and Mozzarella Tart

Katie:  Compared to the beginning of summer, the farmer’s market seems to be offering a wider variety of produce as the summer goes on.  We’ve gotten heirloom tomatoes a few times, which have been very flavorful.  Last weekend, I also bought some small purple eggplants.  I wanted to try something different with them,  so I tried this recipe for Eggplant, Tomato, and Smoked Mozzarella Tart from Cooking Light.  I couldn’t find smoked mozzarella at the store, so I just used regular mozzarella cheese, and I skipped the mint leaves and just added extra basil.  My tart doesn’t really look like the picture in the recipe, but I think it turned out pretty well for my first tart.  The fresh herbs and heirloom tomatoes made it very flavorful.  I was also able to convince two non-eggplant eaters to try it!   I might try a variation of this recipe again, maybe with other roasted vegetables, such as zucchini.

strawberry-ricotta tartlets

Matthew:  It’s strawberry season here in southern Wisconsin, so I went to a nearby farm after work last week and picked a bunch of ripe berries.  I knew I had to use some of them to make a dessert, but I wasn’t sure exactly what to make until I saw this post over at Smitten Kitchen.  It’s a play on strawberry shortcake, substituting a tart crust for the biscuit and sweetened ricotta for the whipped cream.  It’s a nice recipe, because you can make all three parts ahead of time and then just construct the dessert when you are ready to eat.  The crust is supposed to have graham flour in it, but since I couldn’t find any, I just used a bit of whole wheat flour.  Also, I did have a hard time rolling out the crust, so instead of cutting out circles from a rolled out crust, I formed it into one giant egg shape and then after baking it, cut it up into portions.  I thought the final result was really tasty and I think my friends at work agreed.  I may have to go get some more strawberries before the season is done to make it again!