Monday, September 1, 2008

Mini Fruit Tarts

Chocolate, pastry, and fresh summer berries. What could be a better combo then that? Here's a simple recipe for accentuating the best of summer with a little dark chocolate.

1/2 basic pastry dough
1/4 cup chocolate ganache
1/4 cup blueberries
1/4 cup raspberries
1/4 cup strawberries, cut in half or quartered

Roll out 1/2 of the basic pastry dough. (The other half can be frozen for another use.) Cut dough into four pieces and line four three-inch tart pans. Remove excess dough from the edges by rolling your rolling pin along the top of the pan.

Cover dough with plastic wrap and place in the refrigerator for at least 15 minutes. Preheat oven to 375 degrees. Pierce the bottom of the tart crust several times with a fork. Cover each tart crust with foil and pie weights. Bake for seven to ten minutes. Remove foil and pie weights. Bake for another two to three minutes, until light golden brown. Remove from oven and cool.

Make basic ganache. Leftovers can be stored in an airtight container in the refrigerator for one week.

Carefully remove tart crusts from the pans. Pour 1 tablespoon of chocolate into each crust and gently rotate to allow the chocolate to cover the bottom and the sides of the crust. Fill each shell with blueberries, raspberries, and strawberries. Place tarts in the refrigerator for 15 to 30 minutes to allow chocolate to set. Serve at room temperature.

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