I decided to make a chocolate fruit tart today with the intention of using up my stray egg yolks from macaron making. However, backed out of a pate sucre recipe in favour of just a plain shortcrust pastry due to the ease of execution.
Here’s the completed tart – I filled it with dark chocolate ganache and topped it with a lemon macaron, hazelnuts, candied ginger and strawberries. I’m very pleased with the outcome.
Recipe for crust – Put 125g of plain flour and 90g of butter into a processor and process to fine crumbs. Pour into a 8 inch tart pan and press in. You could also choose to roll it out but I’m lazy when it comes to these things. Bake at 160 Celcius in a fan forced oven for 25 minutes.
For the ganache, I just poured dark chocolate and cream (roughly a 1:1 ratio) into a bowl and microwaved it for a minute, then stirred until smooth and free of lumps. As you can see, there isn’t a real recipe as such. I kinda just made it up as I went along.