Fruit tartlets with chocolate crust

Recently I got my hands on the Ratio, a book by Michael Ruhlman. It’s a recipe book, but not quite so. It explains the ratios of ingredients in diferent dishes like in baking or when making sauces. It’s a great book to learn the basic and it’s perfect for those who want to know how to bake something without a written recipe. I wanted some practice in making something new without scanning different recipes for ideas. A couple of weeks ago I bought mini tart tins and I wanted to put those in good use. I decided to make fruit tartlets, but to make it special, I wanted them with chocolate crust.

tartlets-9
Pred kratkim sem v roke dobila knjigo Ratio (Razmerje) avtorja Michaela Ruhlmana. To je knjiga z recepti, ampak ne takšna kot bi pričakovali. Razloži razmerje sestavin v različnih jedeh, kot na primer v pecivih in kruhih ali različnih omakah. Je odlična za učenje osnov in je nujno čtivo za tiste, ki bi radi znali kaj speči brez recepta. Hotela sem pripraviti nekaj novega, brez iskanja in prebiranja receptov kot vira idej. Pred nekaj tedni sem kupila majhne modelčke za pite, ki še niso bili uporabljeni, zato sem se odločila, da bom naredila majhne sadne pite, a take bolj posebne, s čokoladnim testom. 

chocolate pie crust in mold
The crust I made was a basic 3-2-1 pie crust, with the addition of some cocoa powder and a little bit of instant espresso powder. The quantity I made can be also used for a normal sized pie (about 25 cm). The other reasons why I wanted to make mini tartlets were leftover egg yolks from making the merveilleux. I used those to make the classic pastry cream to use as a filling. And I topped everything with fresh berries. It’s a lazy dessert that you can make even if you’re sloppy (I was that day, as you can see on the picture above) and it looks pretty nonetheless. You can use any kind of fruit for this, and if you want you can replace the pastry cream with some other filling (cream cheese filling, or if you want to be decadent – buttercream). 

tartlets filled with pastry cream
Testo za podlago je bilo klasično testo za pito, z dodatkom kakava v prahu in instant kave. Količina testa, ki sem jo naredila zadostuje tudi za eno normalno veliko pito (okoli 25 cm v premeru). Drugi razlog, zakaj sem želela narediti te pite, pitice, so bili rumenjaki, ki so mi ostali potem ko sem naredila merveilleux. Te sem porabila pri pripravi klasične slaščičarske kreme, s katero sem napolnila pite. Pite sem dokončala s svežim jagodičevjem. To je sladica za lene ljudi, ki jo lahko narediš tudi če nisi najbolj natančna oseba in bo kljub vsemu izgledala lepo. Uporabite lahko kakršnokoli sadje in če želite lahko slaščičarsko kremo zamenjate za kaj drugega (skutino kremo ali pa morda masleno kremo).

tartlets-10
This recipe does not require a lot of hands-on work, but you do need some time, for chilling the dough and the pastry cream. You can bake the crusts a day before and store them in an air tight container before loading them with goodies. They are lovely as a sweet present, I gave two of them away to a couple of friends I met later that day (convenient as it was (almost) their birthday), but you can always enjoy them by yourself, I mean you have a whole tart just for you 🙂

Enjoy the goodies!

Fruit tartlets with chocolate crust
Serves 8
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Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
For the chocolate crust
  1. 200 g (about 1,6 cup) all purpose flour
  2. 2 tbsp cocoa powder
  3. 1 tsp instant espresso powder
  4. Pinch of salt
  5. 100 g (about 0,9 cup) unsalted butter (very cold)
  6. 1 egg yolk
  7. 2 tbsp water (very cold)
For the pastry cream
  1. 1 1/3 cup whole milk
  2. 1 vanilla pod (cut lengthwise)
  3. 4 egg yolks
  4. 1/3 cup caster sugar
  5. 1/4 cup corn starch
  6. 1/3 stick of butter (2 tbsp)
Other
  1. 1,5 cup mixed berries
  2. Optional: powdered sugar
The crust
  1. Mix the flour, cocoa powder, instant espresso powder and pinch of salt.
  2. Add cut butter and incorporate it until the mixtures resembles bread crumbs (I do that manually, but you can use your food processor).
  3. Add the egg yolk and water and mix until combined and the dough is smooth.
  4. Shape it in a disk, wrap with foil and chill in the fridge for at least 30 min.
  5. Preheat the oven to 180°C.
  6. After the chilling, roll out the dough about 0,5 cm thick and line the greased tart tins with it.
  7. Chill the dough in tins in the fridge for additional 15 min.
  8. If you have pie weights use those, if not pierce the crusts a coupe of times with a fork and bake for 40 min.
Pastry cream
  1. Pour the milk in a deep skillet, add the vanilla pod and bring to boil.
  2. In a bowl beat the egg yolks with sugar and corn starch to get a smooth cream.
  3. Remove the vanilla pod and add 1/3 of warm milk spoon per spoon in the egg yolk mixture while mixing to prevent curdling the eggs.
  4. Pour the egg mixture through a strainer to the rest of the milk.
  5. Cook the cream while mixing until it begins to thicken, the cream is done when it's pudding-like consistency.
  6. Add the butter and mix until incorporated.
  7. Pour the cream in a shallow pan and cover with plastic foil (to prevent a crust from forming).
  8. Chill the cream in the refrigerator until it's completely cool.
Assembly
  1. Spread 1-2 tablespoons of pastry cream on the pie crusts.
  2. Add fresh berries.
  3. You can sprinkle everything with powdered sugar, if you don't find the fruit sweet enough.
Notes
  1. You can use the recipe to make one 25-cm (10 inch) size pie.
Oh the Goodies http://ohthegoodies.com/
tartlets-6
Ta recept ne zahteva veliko dela, potrebujete pa nekaj časa, saj se morata testo in slaščičarska krema dobro ohladiti pred uporabo. Podlago za pite lahko spečete dan prej in jih shranite v dobro zaprti posodi dokler jih ne naložite z dobrotami. Prisrčne so kot sladko darilce, jaz sem dve podarila dvem prijateljicam s katerima sem se dobila tisti dan (priročno, saj je bil takrat enkrat njun rojstni dan), ampak lahko jih podarite tudi sebi, kdo pa ni vesel, ko ima celo pito le zase 🙂

Uživajte v dobrotah!

Sadne pite s čokoladno podlago
Serves 8
Write a review
Print
Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
Za testo
  1. 200 g bele moke
  2. 2 žlici kakava v prahu
  3. čajna žlička instant kave
  4. ščepec soli
  5. 100 g dobro ohlajenega masla
  6. 1 rumenjak
  7. 2 žlici mrzle vode
Za slaščičarsko kremo
  1. 3,3 dl polnomastnega mleka
  2. Strok vanilije (prerezan vzdolž)
  3. 4 rumenjaki
  4. 80 g sladkorja
  5. 30 g koruznega škroba
  6. 30 g masla
Drugo
  1. 1,5 lončka jagodičevja
  2. Po želji: sladkor v prahu za posip
Testo
  1. Suhe sestavine zmesamo skupaj.
  2. Dodamo ohlajeno maslo narezano na koščke.
  3. Maslo vmešamo v moko, da zmes postane podobna drobtinam (s prsti ali multipraktikom).
  4. Vmesimo rumenjak in vodo, mesimo da dobimo gladko zmes.
  5. Testo zavijemo v prozorno folijo in postavimo v hladilnik za 30 min.
  6. Pečico segrejemo na 180°C.
  7. Testo razvaljamo na 0,5 debelo in ga vstavimo v namaščene modelčke za pite.
  8. Testo nekajkrat prebodemo z vilicami (ali uporabimo uteži za pite - fižol) in pečemo 30-40 min.
Krema
  1. Mleko s strokom vanilije v globoki kozici zavremo.
  2. V skledi zmešamo rumenjake s sladkorjem in koruznim škrobom, da dobimo gladko kremo.
  3. Odstranimo strok vanilije in tretjino mleka po žlicah med mešanjem dodamo jajčni zmesi (počasi, da rumenjaki ne zakrknejo).
  4. Jajčno zmes skozi cedilo vlijemo v preostalo mleko.
  5. Kremo kuhamo, dokler se ta ne zgosti (pripravljena je, ko je podobna pudingu).
  6. Vmešamo maslo.
  7. Kremo prelijemo v plitvo posodo in jo prekrijemo s prozorno folijo (da se ne naredi skorjica).
  8. Kremo postavimo v hladilnik dokler se ta ne ohladi.
Sestava
  1. 1-2 žlici kreme namažemo na pite.
  2. Dodamo jagodičevje.
  3. Po želji lahko pite posujemo s sladkorjem v prahu.
Notes
  1. Recept zadostuje za eno 25-cm pito.
Oh the Goodies http://ohthegoodies.com/

6 comments

  1. oh i love how cute these are! they are too perfect. That ratio book sounds perfect for me, especially because i am not one to follow recipes too closely 😉

    1. Thank you Beverley! Yes I can relate to that 🙂 I cannot recommend that book enough, I learned so much reading it.

  2. These look so yummy! I am definitely going to check out that book because I’ve also been trying to learn a little more about combinations of ingredients so that I can better modify recipes. I really enjoy experimenting, but it can be so easy to make big mistakes if you don’t know what you’re doing!

    1. You are right, just mixing something together won’t always work :), once you know the basics everything is easier.

  3. Those lovely tartlets are adorable and probably delicious. I love your blog, it’s very inspirating 🙂

    1. They were delicious :). Thank you, I’m glad to hear it!

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