On a Tale of Two Tarts

Hello world, it’s been a while.

What can I say? Life has been busy to the power of 10. I have been cooking – a LOT – but having the time to set up & take photos and even begin to think about writing has been a non-existent luxury. So I’ve had to attempt to let go of the guilt that hangs over me when I can’t do everything I want/feel I need to do, and just put the blog aside for a while.

But I’m back. Or at least I’m trying to be! I spent days racking my brain to decide on the best topic for this post. Something sweet? Savoury? Yeasty? Barbecued? Summery? Cheesy? Creamy? Salty? Citrusy? Chocolatey? I had endless options, really. However, I finally decided on something simple and… well, tarty. Or tartful. Or whatever word is roughly defined as: on the topic of tarts.

Light chocolate cream & summer berries in a buttery shortbread crust

You see, I have made quite a number of tarts in the last few months. Big ones for sharing; individual ones for savouring all to oneself. Sweet or savoury. Chocolatey ones. Lemony ones. Baked fillings; unbaked fillings. With or without lovely fresh berries. I’ve grown quite fond of tarts, I must say. They’re not difficult to make, especially now that we have invested in some rather sexy, proper non-stick tart pans. Yes, I am of an age where I get excited about tart pans (but really, these ones are great). And the look of delight on people’s faces when dessert time comes around and you bring something as simple and gorgeous as a whole tart and a serving implement to a table is just so satisfying.

These ones are just made for sharing

The formula I use for many of my tarts is embarassingly simple: a baked, buttery shortbread crust with some sort of unbaked creamy filling, and more often than not topped with fresh fruit or berries. But actually, strike out embarassingly. What’s wrong with simple? Wasn’t it Da Vinci who said “Simplicity is the Ultimate Sophistication.”? And Henry Wadsworth Longfellow was heard to say that “In character, in manner, in style, in all things, the supreme excellence is simplicity.” So really, perhaps simplicity is something to strive for, rather than something to be embarassed about.

Simplicity is the ultimate sophistication!

Below I’ve shared recipes for my shortbread crust and 3 different fillings, along with suggestions for toppings. How you put it all together and what you choose to top it with is really up to you. But do share your results…

1-2-3 Shortbread Crust

Once you’re familiar with the 1-2-3 principle for shortbread, you can make it in any amount and with any kind of sugar you want (try brown sugar shortbread – yum). The basic principle is 1 part sugar, 2 parts butter and 3 parts flour. Simple!

• 50g icing sugar
• 50g caster sugar
• 200g soft unsalted butter
• 300g plain flour

You can make this dough in a food processor or by hand. Either way you do it, mix together the dry ingredients until well combined. Cut the butter into small pieces and add to the dry ingredients. Whizz in the food processor or mix with your hands until the dough comes together into a lump.

Chill for about 1 hour.

If you’re making a large tart, roll out the ball of dough into a large circle. Gently lift and place into a tart pan with a removable bottom. Press the dough into the pan and into the fluted edges. Trim the dough hanging over the top and press into thin spots on the bottom of the crust. The dough may fall apart as you’re working with it, but luckily this is a very forgiving dough. Just do your best to press it into the pan and fill in any gaps. Using a fork, poke holes all over the bottom and sides of the shell.

If you’re making smaller tartlets, roll out the dough and use a cookie cutter to cut out tartlet shells. I form and bake my tartlets in foil liners that mince pies come in (we just wash and save them). Silicon muffin liners would work well too. I wouldn’t recommend using any sort of muffin trays because it’s difficult to get the cooked shells out of them (voice of experience speaking here). Whatever mould you use for your tartlets, using a fork, poke holes all over the bottom and sides of the shell.

Freeze the unbaked tart shell(s) for at least 2 hours.

Preheat oven to 170 degrees Celsius/350 degrees Farenheit. Bake the shells from frozen – approximately 22-25 minutes for a large tart, 15-17 minutes for small tartlets. They should be golden brown and smell deliciously buttery. Remove from oven when cooked and cool completely.

The baked shells can be used once cooled, or frozen for future use.

A word on fillings:

All of the fillings below should be put into the tart/tartlet shells as soon as the fillings are made. They will continue to firm up once made, and better that they firm up in the tart shells than in mixing bowls. All benefit from refrigeration for at least 6 hours before serving.

Simple Vanilla Cream Filling

• 500ml double cream
• 4 tbsp icing sugar
• Seeds from 1/2 a vanilla pod OR 1 tsp vanilla bean paste

Chill mixing bowl and beaters. Whip cream until you can just see the beater marks in it. Add icing sugar and vanilla seeds/paste and continue whipping until fairly stiff.

Lemon Curd Cream Filling

Following on from my last post about experimenting with lemon curd mousse, I settled on the following filling:

• 1 leaf (platinum grade) gelatin
• 2 tbsp water
• 500 ml double cream
• 2 tsp powdered sugar
• 150 ml lemon curd

Break up the gelatin leaf in a small bowl (I cut mine up with scissors) and cover with the water. Leave for 10 minutes to soften. Set the bowl in gently simmering water. Stir occasionally until the gelatin is dissolved. Remove from heat and leave to cool for 5-7 minutes (the gelatin must be cool before using, but not really starting to set).

Whip cream until you can just see the beater marks in the cream. Add the gelatin mixture and powdered sugar and whip again until soft peaks form. Fold in the lemon curd (the cream will continue thickening as you fold). Use immediately.

This can also be made with lime curd, which pairs nicely with strawberries and/or mangos.

Chocolate Cream Filling

Adapted from The Cake Bible by Rose Levy Beranbaum.

This is actually a light chocolate ganache, with double the weight of cream to chocolate. I’ve tried different variations of this, and the one below is the one that for me results in the lightest filling. It makes a lot but can be stored in the fridge for a week, or frozen for up to 3 months.

• 227g bittersweet chocolate (about 60% cocoa solids works best here)
• 500ml (464g) double or whipping cream
• ½ tsp vanilla extract

Refrigerate mixing bowl and beater(s).

Using a double boiler or microwave on high power (stir every 10 seconds if using a microwave), melt the chocolate with 250ml of the cream. Remove from heat before the chocolate is fully melted and finish melting it by stirring the mixture constantly. Set aside until room temperature.

In the chilled bowl beat the cream until you can see traces of the beater marks in it. Add the chocolate mixture and beat just until soft peaks form when the beater is raised. It will continue to firm up as it cools.

Makes enough to fill a 25cm diameter tart, with some left over. Use what you need, and either refrigerate or freeze the rest for another time.

Suggested pairings:

• Any of the above with fresh strawberries or raspberries
• Simple vanilla cream filling with slices of peaches or nectarines, or fresh apricot halves
• Lemon curd cream with fresh blackberries and/or blueberries
• Lime curd cream with mango slices, or other tropical fruits
• Chocolate cream and fresh or preserved cherries
• Chocolate cream & pears poached in vanilla syrup with a cinnamon stick