The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England. For this occasion, I made prunus cocomilia jam. This fruit grows wild all over Serbia,…
Chocolate Crust 250 g flour 60 g cocoa powder 150 g butter 60 g powdered sugar 1 egg Knead all the ingredients into dough, wrap in cling film and leave in the fridge for about half an hour. Red Currant Gelée 400 g red currants 100 g sugar 20 g powdered gelatin Puree currants and sugar in a blender, transfer…
Layer 1: melt 50 g dark chocolate with 15 g butter and 3 Tbsp milk. If it’s too thick, add more milk. Spread evenly over the bottom of tart shells. Use any recipe for the shells you like. I made mine from leftovers from my freezer. Leave tarts in the fridge while you prepare the next layer. Layer 2: melt…
Filling (enough for 8 small shells): 70 g white chocolate150 g whipping cream50 g cranberries Whip the cream and then melt chocolate. Stir in chocolate and cranberries. Fill the shells with the mixture. Decorate with some peeled chopped pistachios. For the tart shells I used dough recipe from La Tartine Gourmande that I already tried before and liked very much.…