The recipe for these Cherry Chestnut Crème Tarts was made specially for The Sweeter Life Clubs Sugar Free Christmas charity e-book. Donate at least $5 to JDRF Australia and get the recipe book containing 30+ recipes sent to you for FREE! TO DONATE: natvia.au/jdrf-charity-recipes/ ==================================================== CHERRY CHESTNUT CRÈME TARTS by Chocolate Chilli Mango Make the crème and pastry the day before and assemble the tarts before serving. They are at their best eaten on the same day. Preparation Time: 30 minutes Cooking Time: 15 minutes Servings: Makes 12 to 16 tarts (7.5cm – 6.5cm) Ingredients Chestnut Crème 100 grams cream (35% fat) 150 grams whole milk 65 grams Natvia Baking Mix 10 grams cornflour 2 grams Heilala Vanilla Bean Powder* 38 grams egg yolks (2 large) 150 grams unsweetened chestnut purée 35 grams dark rum 100 grams Natvia Icing Mix 100 grams cream (35% fat), chilled *Substitute 1 vanilla bean, split, if preferred Pâte Sucrée 175 grams plain flour 1/4 teaspoon sea salt 1/4 teaspoon baking powder 50 grams Natvia Icing Mix 6 grams orange zest, finely grated 125 grams unsalted butter, chilled and cut into cubes 19 grams egg yolk (1 large) *Substitute a good quality gluten-free flour and baking powder, if you wish to make these tarts gluten-free. The texture will be less flaky and more crumbly (like shortbread) but will still be utterly delicious. This pastry lends itself well to a gluten-free version. �Assembly 48 – 64 cherries (allow about 4 perfect cherries per tart) Method Chestnut Crème 1. Have an ice bath ready before you make the crème. 2. Combine the cream and milk in a saucepan. If using a split vanilla bean, add it to the cream mixture. 3. Place over a gentle heat, and bring to a simmer. 4. As the cream warms through, combine the Natvia, cornflour, vanilla powder, and egg yolks in a bowl and whisk until thoroughly combined and creamy. 5. When the cream mixture reaches a simmer, strain over the egg yolk mixture, in a steady steam, whisking the egg yolk mixture continuously. 6. Pour the crème back into the saucepan and place over a low heat. 7. Stir gently with a spatula until the crème thickens. 8. Remove from the heat and strain the crème in to a clean bowl. Remove the vanilla bean, if using. 9. Place the bowl into the ice bath and stir with a spatula until the crème cools. The ice bath helps to cool the crème fast. 10. In a separate bowl, blend together the chestnut purée, rum, and Natvia, until smooth. 11. When cooled, whisk the chestnut purée mixture into the crème until fully incorporated. 12. Beat the cream until soft peaks form and fold gently into the crème. 13. Cover and refrigerate the crème until ready to assemble the tarts. Pâte Sucrée 1. A good tip for making this pâte sucrée is to have the ingredients chilled (yes, even the flour on a hot day!) 2. Pre heat the oven to 180°C. 3. Prepare 12 x 7.5cm or 16 x 6.5cm individual tart tins on a tray and set aside (you could also make one large 23cm round tart). 4. Place the flour, salt, baking powder, Natvia, and orange zest into the bowl of a food processor and pulse for a few seconds to aerate. 5. Add the chilled butter and process for a few seconds just until it resembles coarse breadcrumbs. 6. With the processor running, add the egg and process just until the mixture comes together to form a ball. Be careful not to over-process the dough in the processor as the machine will heat the dough and the result will be tough rather than short and flaky. . Place the pastry onto a clean surface sprinkled lightly with extra flour. I tend to use two sheets of silicon paper and roll out the pastry between them, to prevent it sticking. This also allows me to use less flour, which in turns leads to a flakier pastry. 8. Flatten the pastry slightly and roll it out to a thickness of about three to four millimetres. If the pastry is very soft, refrigerate it for five minutes to make it easier to cut out discs to line the tins. 9. Cut the pastry into rounds slightly larger than the tins. I used a disc ten centimetres in diameter, which fits the tart tins perfectly. 10. Re-roll left over scraps again, if required, and cut out more rounds. Lift them gently using a pastry scraper or palette knife and line each tin. 11. Cover and refrigerate the pastry shells for an hour, or freeze for thirty minutes, before baking. I tend to make the pastry the day before and freeze it until I am ready to bake it. 12. Prick the base of each tart with a fork and bake the tart shells for about 12 - 15 minutes until golden. 13. Remove from the oven and allow the shells to cool before gently removing from the tins. Take care as this pastry is very delicate. Assembly 1. Use a sharp paring knife to carefully cut each cherry in half and remove the pip. Set aside. 2. Half fill a large piping bag with the chestnut crème. Snip the end and pipe the crème into each cooled tart shell. Alternatively, carefully fill the tart shells with crème using a spoon. 3. Top each tart with the cherry halves, placing them in an overlapping round on the outside edge. Add the remaining half on top, in the centre. 4. Decorate using a little holly, or a fresh sprig of mint or lemon balm for a little Christmas greenery. This is optional 5. While these tarts are best soon after assembly, they do keep for a day or two, if stored in an airtight container in the refrigerator. Tips Use leftover pastry scraps to make delicate frollini cookies, using Christmas themed cookie cutters. Bake at 180°C for 8 to 10 minutes. Dust with Natvia Icing Mix. They make a lovely accompaniment for coffee or gelato. Any leftover crème is wonderful served with fresh fruits in season. PRE-ORDER YOUR E-BOOK: natvia.au/jdrf-charity-recipes/
Posted on: Fri, 28 Nov 2014 06:38:00 +0000
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