But enough of my poor excuse. Unlike the last post, this one is pretty photo-light. I just wanted to share this beautiful and EASY tart with you all. There is a great little soup, juice, salad place on my street near work in Berlin called Suppen grün. They always have they most intriguing tarts in there. The latest beauty was a tart filled with what looked like chocolate pudding, with some strawberries and strawberry looking glaze on top. Finished by sprinkling some greeny/purply crushed pistachios. I was very lazy when making it. Rather than making the chocolate pudding I just bought some, along with some strawberries, some strawberry jam and pistachios. Then I made some sweet pastry and tada a wonderful dessert.
I haven’t got much time, so here is the recipe – enjoy and have fabulous weekends. Man, man, MAN am I looking forward to the weekend. Work has been a bit intense this week and I can’t wait to just lie down and not think about anything except cakes and pies.
- 250g plain flour
- 100g icing sugar
- 100g unsalted butter, slightly softened and chopped
- 2 tbps cold water
- pinch of salt
- Preheat the oven to around 180°C
- Sieve the flour and icing sugar into one bowl and mix thoroughly with a wooden spoon
- Add the butter and use your finger tips to mix in the butter until it forms bread crumb like consistency
- Add the cold water and mix all the ingredients together thoroughly until a ball of dough forms
- Refridgerate for 1 hour – then roll out into a dough that fits your mini tart form– about half a cm thick
- Line each form with some vegetable oil( so the pastry easier to remove once cooked) and line this with pastry – cut the edges or excess off to neaten).
- Bake for about 15 minutes in the oven
- Remove and allow to cool
- 200ml chocolate pudding
- 2 handfuls strawberries (fresh and washed)
- 1 handful pistachios (deshelled and lightly crushed)
- 3 tbsp strawberry jam
- 1 tbsp water
- In a pot mix the water and the jam and heat until they melt into eachother (while mixing) and making a more liquid consistency. Remove from the heat
- Once your tart cases have cooled, spoon some chocolate pudding into each so the case is almost full.
- Now cut the green of the strawberry and cut virtically into equal sized pieces. Place these in the chocolate pudding neatly (see photo)
- Using a teaspoon, spoon a little bit of the jam mixture over the strawberries on each tart
- Sprinkle some crushed pistachio over the top and serve!
Have a lovely weekend!