Chocolate Fruit Tart

Chocolate Fruit Tart

Prepared by: Micah Marcelo & Vien-Ken-Mark Duazo 

(Baking Academy Instructor / Technology Department URC Flour) 

Scaling Weight:

Oven Temperature: 190°C

Procedure:

Tart Shells:

1. Pre-heat oven to 190°C.
   
   
2. Sift the URC Sampaguita Soft flour. Add the sugar.
   
   
3. Using paddle attachment, mix the dry ingredients and unsalted butter for 2 minutes at low speed or until mixture looks like fine bread crumbs or sand.
   
   
4. In a separate bowl, mix the egg yolk, vanilla extract, and lemon juice. Make a well in the flour mixture and pour the egg mixture. Mix to form a soft dough.
   
   
5. Remove the dough from the mixer and place into a lightly-floured work surface. Knead gently just until smooth and well-mixed.
   
   
6. Wrap in plastic film and chill for 30 minutes.
   
   
7. Roll the dough. Form 4 inches (11cm) shell in quiche molders.
   
   
8. Pre-bake at a pre-heated oven for 10 minutes until it is golden but not too brown. Set aside to cool.

Dark Chocolate Filling

1. In a saucepan heat heavy whipping cream until simmering hot.
   
   
2. Pour hot cream on the dark chocolate chips.
   
   
3. Mix chocolate and whisk until the mixture becomes thick.

Assembly:

1. Pour the dark chocolate filling into the tart shells.
   
   
2. Chill the tart until chocolate on top sets slightly enough to garnish with fruits.
   
   
3. Garnish with sliced kiwi and strawberry fruit.
   
   
4. Chill the tarts to set completely.