Wednesday, 10 August 2016

Chocolate Strawberry Puff Pastry Tart

A super easy tart made with shop bought puff pastry slathered in chocolate cream and covered in chocolate chips, hazelnuts and strawberries.
Hands up if you have a ton of berries you need to use!
Me too, so I whacked a sheet of puff pastry in the oven, slathered it in sweet, chocolate cream and then covered it in strawberries and chocolate. The result? This beautiful, easy, soft, flaky, creamy, tart. Feel free to use any berries that you have - I just went with strawberries since I had some that were soon going to go off! 

Now - lets talk about store bought puff pastry. 
Don't get me wrong - I always try and have as many elements of my recipes home made as possible. I do like making pastry and I’ll happily make a choux or a shortcrust. However, life is just too short to make puff pastry, so buy away.
It really cannot get any easier; open it, unroll it, bake it. That’s’ it.
You know me, all for easy as long as it’s tasty.
In each slice you get a myriad of flavours and textures; the crunch from the pastry along with all of those layers then a hit of sweet, creamy filling and the mixture of tart strawberries, nutty hazelnuts and sweet chocolate chips, heaven in a slice!

This is one of those recipes you will make again and again, it’s a total crowd-pleaser and looks like you slaved away in the kitchen for hours. Don’t worry, it can be our little secret that it actually takes next to no time. The hardest part is waiting for the pastry to cool.

It was almost impossible to photograph this without digging in. I wasted no time polishing the rest off once the camera was put away… yea the healthy eating starts tomorrow… or maybe the next day, we'll see....
Basically, you should just go make this tart now. It is pure perfection and the pictures do it no justice!
Prep Time: 10 minutes
Cook Time: 20 - 25 minutes
Chill Time: 30 - 60 minutes
Serves: 9 squares


1 sheet puff pastry (thawed)
Granulated Sugar
3/4 cup Heavy Cream 
1/2 cup Semi Sweet Chocolate Chips  (keep a handful on the side)
3 tbsp Water


For the Pastry

Preheat the oven to 200C/400F and line a baking tray. Place ready rolled pastry onto your tray and score a rectangle into the pastry, 1-2 inches from the edge. Poke the middle of the pastry with a fork. Sprinkle the pastry with granulated sugar. 

Place in the oven for 20-25 minutes until risen, puffy and golden. Leave to cool completely*

For the Chocolate Cream

Put the chocolate in a medium bowl.

Bring the cream and water to a simmer in a saucepan and pour over the chocolate. Let stand for 30 seconds, then stir well. 

Let stand for 15 minutes or so to finish melting the chocolate, then stir again until every last bit of the chocolate is melted into the cream. Let cool.

Cover and place in the freezer for up to one hour.

Whip the cream with an electric mixer until it holds a shape (it won’t be smooth if you overwhip it). 

Use a spatula to scoop the chocolate cream into the centre of the puff pastry sheet and spread evenly.

Sprinkle with hazelnuts, chocolate chips and strawberries as desired. 

Serve immediately. 

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