Sunday, December 19, 2010

Choc and Cherry Something!

So I went a little berko on buying cherries again, I just love them and black cherries are in season. I toyed with the idea of following Ellie's recipe and realised that the woman is a pro at baking and I was being too ambitious. So I googled for something simpler.. you know what they say, little steps.

Just because I bought two baking books, doesn't mean that I am a pro now. I am the gal who sinks pavlova, burnt sauces and cakes and nuked donuts.  I am almost a qualified firestarter in the kitchen when it comes to baking. Let's hope this recipe does not cause any fatal injury. I've already stabbed myself several times pitting the cherries last nite.

The recipe below is from Taste.com.au, I did everything except for the pastry part, instead I got myself some butter puff pastry from the supermarket. So I ended up with a cherry and choc mascarpone sandwich free form pie ;)

Baking is hard, please don't judge me...I deserved another glass of wine!

Cherry and Chocolate Tart


    * 300g (2 cups) plain flour
    * 45g (1/4 cup) icing sugar mixture
    * 150g chilled butter, chopped
    * 1 egg yolk
    * 2 tbs water
    * 1 x 240g pkt Cadbury Dream white chocolate, coarsely chopped
    * 200g fresh ricotta
    * 1 x 250g ctn mascarpone
    *
      Cherries in red wine syrup
    * 125ml (1/2 cup) light red wine (such as pinot noir)
    * 100g (1/2 cup) caster sugar
    * 550g fresh cherries, pitted

Method

   1. Place flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water and process until dough just starts to come together.
   2. Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
   3. Preheat oven to 200°C. Divide pastry into 6 even portions. Roll out 1 portion between 2 sheets of non-stick baking paper to a 4mm-thick disc. Line a round 3cm-deep, 8cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess. Repeat with remaining pastry. Use a fork to prick the bases all over. Place on a baking tray in the fridge for 30 minutes to rest. Bake for 20-25 minutes or until golden.
   4. Meanwhile, to make the cherries in red wine syrup, place the wine and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil. Add cherries and boil, stirring, for 3-4 minutes or until syrup thickens. Set aside for 20 minutes to cool.
   5. Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and is smooth. Set aside for 10 minutes to cool. Use an electric beater to beat the chocolate, ricotta and mascarpone in a bowl until smooth. Divide the ricotta mixture among the pastry cases and place in the fridge for 30 minutes to chill.
   6. Divide tarts among serving plates. Top with the cherries and syrup to serve.

More photos to come...waiting on finished product..OMG that cherry syrup is to die for..slurp..and Ladies, you keep checking that the wine is still okay too ;)
Tada! My finished product. No kitchen was burnt in this production ;)
Cooking cherries with red wine and caster sugar
Melting the white choc
Testing the red wine ;)
Yumminess!



Ahh!!!! So proud of myself.... but will stick to cookies next time ;)

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