Before cutting it, it's look a lot like lemon tart, but taste like Japanese sweet. Ok, it’s not a kitchen disaster because it’s still good (too sweet for me but for other people they said it's fine) but when I imagine about it I forget that the chocolate topping has an egg yolk, so after adding the yolk, I got this color. It’s starting from my need to try the recipe from this book: ...................... and while I read the chestnut and chocolate tartlet recipe, my sister (who love to eat white chocolate very much) told me if I can change the topping, she willing to be the taster. Oh, yes I reply without thinking of anything else, lucky me that the taste still good but if making it again I wish I cut the chocolate amount down by half, to make it less sweet. So, if you want to make the tart with Dark chocolate, just replace the same amount of the white chocolate, and I think your tart will look far more beautiful than mine.
The sweet pastry is a lot, now I have 3-(18 cm) tart shell in my freezer (but the pastry is easy and delicious, thank you Rose) unlike other kind of pastry this can be roll after making it because it’s not a pâte sucrée, it’s pasta frolla from Italian recipe, it’s very easy to work with too.
SWEET PASTRY
Enough for 2 x 28cm (11 inch) tart cases (crusts)
500g (3¼ cups) | all-purpose flour |
120g (generous ⅔cup) | caster sugar |
320g (scant 1¼ cups) | unsalted butter , plus extra for greasing |
pinch of salt | |
1 | egg |
2 | egg yolks |
1 teaspoon | natural vanilla extract |
Using a food processor, process the flour, sugar, butter and salt for about 10-12 seconds until the mixture resembles fine breadcrumbs, then put the mixture in a bowl.
If making by hand, put the flour, sugar and salt in a bowl, cut the butter into pieces and work it into the flour with your fingertips.
Make a well in the middle of the flour- and-butter mixture and add the egg, egg yolks and vanilla extract. Stir to incorporate the flour evenly until you have to begin using your hand.
Bring the dry and wet ingredients together. Dust work surface with flour, remove the dough from the bowl and knead it on the floured surface for a few minutes until it is smooth and homogeneous.
It is now ready to be rolled. Roll out the dough to a thickness of about 5mm (1/4 inch).
Carefully lift it up with the rolling pin, and ease it into the tart tin.
I make 8 tartlets (to use in this recipe) with half of the pastry and 3-(18 cm) tart shell with other half. You have to chill the tart cases for at least 30 minutes before baking
CHESTNUT AND WHITE CHOCOLATE TARTLET
Serves 8
For the chestnut filling
8 | Tartlet Cases |
150g (2/3 cup) | cream cheese |
500g (1 pound 2 ounces) | sweetened chestnut purée |
2 | eggs, beaten |
1 teaspoon | brandy or whisky |
For the chocolate cream
180g (6½ ounces) | roughly chopped white chocolate |
185 ml (scant 3/4 cup) | single (light) cream |
1 | egg yolk, beaten |
Preheat the oven to 180°C/350°F/Gas Mark 4
Bake blind the pastry for about 20 minutes until the pastry is just turning golden. Remove and keep the oven switched on.
In a bowl, mix together the cream cheese and chestnut purée. Add the eggs and brandy or whisky.
Fill the tartlet cases with the mixture and bake until just set about 25 minutes. Take out of the oven and set aside to cool.
Meanwhile, make the chocolate cream. Put the chocolate and cream in a saucepan and cook over a low heat, stirring, until the chocolate has melted.
Remove from the heat and immediately beat in the egg yolk.
When the tartlets have cooled, remove them from their tins and spread the chocolate cream over the chestnut filling.
Adaptation from: Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery
