Swirls on finished tart.
Finished Tart.
Tag Archives: pastry
Chocolate Strawberry Truffle Tart
Several hours before serving, hull the strawberries. Place them, hulled side down on a cutting board. Depending upon the size of the strawberries, cut straight down into 4 to 6 evenly spaced slices. Keep them together and continue in this fashion with the remaining strawberries.
Starting at the outer edge of the tart, lay the strawberries down slightly over the edge of the filling with the pointed ends toward the edge of the tart. Continue until you have completed the circle.
Alternate a second circle of strawberries inside the first circle wit the pointed ends between those of the row above.
Alternate a second circle of strawberries inside the first circle with the pointed ends between those of the row above.
Continue in this manner until you have reached the center and completely filled the tart.
The size of the circles will decrease until you have room for only about 2 to 4 slices in the middle.
S’Mores Tart
Crust – For how to photos, please see Chocolate Crumb Crust.
Bring the cream to a simmer.
do not let it boil. Add the chocolate;
submerge it under the cream.
and let sit for a few minutes then whisk until smooth.
In the meantime while the chocolate is softening place the peanuts in the bottom of the crust.
Place the marshmallows over the peanuts
.
Pour the chocolate mixture over the nuts and marshmallows which will float to the top.
Push the marshmallows below the chocolate.
Refrigerate to set.
Release the tart. Cut into 10 to 12 pieces.
Chocolate Cranberry Curd Tart
Place the cranberries in a rimmed baking pan and pick over to remove any that are blemished.
Cook the cranberries with sugar and water.
Cook over low heat until the cranberries are very soft. Stir frequently until the sugar melts and the berries start juicing. Bring to a boil, stirring frequently. 
Immediately puree in food processor (by batches if necessary).
Add the yolks and lemon juice to the processor and process briefly. Place cranberry mixture in the top of a double boiler and add the butter.
Bring the water underneath to a boil and stir constantly until a thermometer reads 172 degrees. Pour into the baked shell.
Smooth top and
cover directly with film.
Place in the refrigerator.
Remove the film from on top of the cranberry curd. Pour the glaze in the center and move it out to the edge of the curd with an offset spatula.
It often works to simply pick the pan up and rotate it around to move the chocolate to the edge. Do not let it get on the crust, just seal the curd in.
Remove the side of the tart pan by placing the pan on a can and allowing the side to drop. 
Place a flat spatula between the bottom of the pan and the tart shell. Rotate it around the bottom to make sure the shell is free.
To release from the bottom shell, place two pancake turners on either side of the tart and lift it onto the serving dish.
Refrigerate if using within a day or two. Freeze for longer storage. If frozen, thaw in the refrigerator. Serve at cool room temperature.