Tag: tart

hazelnut meal and pear tart

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Hazelnut Meal and Pear Tart

sweet short crust pastry ingredients;125g unsalted softened butter,1 egg,90g icing sugar,30g hazelnut meal,250g plain flour

method

Place butter,egg,sugar and hazelnut meal in an electric mixer, beat until smooth. Add the flour a little at a time, until all combined then stop mixing.turn onto floured surface and shape into a disk. Wrap in plastic film and refrigerate for 30 minutes.

Hazelnut Meal Tart Filling ingredients; 50g softened butter,100g caster sugar,100g hazelnut meal,2 eggs,1 tablespoon of brandy, 1 teaspoon vanilla extract,4 pears poached, halved and sliced

method

Roll out the pastry in between baking paper, this helps to keep the pastry from sticking to the rolling pin. Try to get the pastry to 4mm thickness and then use a 25cm tart tin with a removable base. Lift the pastry while on the baking paper and flip into the tin. Just press any breakages back together and smooth out. Trim the edges with a sharp knife and refrigerate for 30 minutes. Pre heat the oven to 160°C. Place butter and sugar in a kitchen mixer beat until light and fluffy, add the hazelnut meal,eggs, brandy and vanilla, beat until combined. Spoon mixture into tart shell and arrange sliced pears evenly around the tart. Bake for 35 to 40 minutes or until the pastry and filling are golden. Serve warm with cream.

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white chocolate and mascarpone tart

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white chocolate and mascarpone tart

ingredients: for the biscuit base, 200g granita biscuits, 100g melted butter or enough so it comes together

for the filling, 180g white cooking chocolate, 450g mascarpone cheese, 2/3 cup thickened cream

topping, berries or 100g crushed pistachio nuts and icing sugar

Method

in a food processor crush biscuits then add the melted butter enough that it comes together when pushed with fingers. in a tart pan evenly spread the biscuit mixture push down with palm of hand, refrigerate for 15 minutes. to make the filling combine the chopped white chocolate and the mascarpone in a heat proof bowl. Place over a saucepan of simmering water and stir until melted. Remove from the heat and whisk until smooth add cream. pour into the tart base and refrigerate for 3 hours. for the topping with top with fresh berries, dust with icing sugar or in a food processor add 100g of pistachio nuts and 3 tablespoons of icing sugar blend until fine, sprinkle over top of tart and dust with icing sugar. Serve with a dollop of cream.