Wednesday, August 5, 2009

Number 1: Chocolate ganache, strawberries and meringue

So as you can see,I'm starting a food blog. Because I bake too often to not share my successes and failures.
To start off this new project of mine, here's a recent successful experiment. There's a lot of components to this, but it's worth it.

Forgive me for the mixed measurement styles.

Chocolate ganache tart
with strawberries and meringue

For the shortbread crust:
250 grams butter (unsalted)
125 grams confectioners sugar
1 gram salt
1 egg
360 grams cake flour (plus extra for rolling)

For the chocolate ganache:
1/2 cup heavy whipping cream
1/4 cup milk
8 ounces of good quality, bittersweet chocolate (finely chopped)
1 egg, beaten

For the meringue:
1/2 cup and 1 tablespoon granulated sugar
3 tablespoons water
3 large egg whites
1/2 teaspoon cream of tartar

To make the crust:
note: using an electric mixer makes this much easier, but use the paddle attachment
1. Soften the butter. Sift in the powdered sugar and salt and cream the butter until it pales slightly
2. Mix in the egg
3. Mix in the flour
4. Turn out the dough onto a piece of clear plastic wrap, slightly floured
5. Wrap the dough in the plastic and refrigerate for at least 30 minutes. If you must use it soon, freeze it for about 15 minutes.

Preheat the oven to 375 degrees for flatter tart crusts, 365 for taller crusts
6. Take the dough out from the fridge and turn it out onto a slightly floured work surface
7. Flatten so it is 1/4 inch thick
8. Press into tart mold (?) and poke a couple holes onto the bottom with a fork
9. Bake for 15 to 18 minutes or until golden on the edges. Let cool

To make the ganache:
Preheat the oven to 325 degrees
1. Heat the cream and milk to a simmer
2. Pour over the chocolate, let sit for a minute or two
3. Mix the chocolate until creamy
4. Mix in the beaten egg
5. Divide evenly into the baked tart crusts
6. Bake for 15 minutes or until glossy. If cracks or bubbles appear, you've over baked it

To make the meringue:
Preheat the oven to 425 degrees
1. In a small saucepan, stir 1/2 cup of sugar and water in a saucepan over medium heat until the sugar melts
2. Cook without stirring until the sugar-water mixture becomes a syrup, from 243 to 245 degrees on a thermometer
3. Meanwhile, beat the egg whites until frothy
4. Add the cream of tartar and beat until firm peaks form (medium-high speed)
5. Reduce to medium-low speed and gradually beat in the syrup
6. Beat until meringue reaches room temperature

7. Slice strawberries and place evenly over the cooled chocolate ganache tart
8. Sprinkle some sugar over the strawberries
9. Spoon meringue onto the strawberries and use a fork to create peaks
10. Bake for 4 minutes or until golden brown patches form

Eat these the day of. You can make the chocolate ganache tarts beforehand and store them in an airtight container (fridge if you want) and add on the strawberries and meringue later. It will still get a little soggy, however, so really it's best to make the tart crust beforehand and everything else the day of.

1 comment:

Hillary said...

So simple and pretty! The combination of flavors sounds great too. Very nice - feel free to submit this recipe to!