January 2015 Volume 3, Issue 1| Decadent Chocolate Tarts for Valentine’s Day

Happy New Year!

Ring in the new year and the start of chocolate season with full size or individual tart pans.

This year Frieling is ringing in the new year by helping you prep for Valentine”s Day, one of the biggest dessert oriented holidays of the year. Take a look at the nonstick tart pans below and consider offering something special for those dessert craving, love birds this year. These tart pans feature German quality construction and a nonstick surface that make churning out effortless but breath-taking tarts a breeze. In fact, you may find them so convenient that you want to make elegant chocolate tarts all year round.
 

January 2015 – Decadent Chocolate Tart with Strawberry Whipped Cream

Prep Time: 2 hours and 45 minutes

Ingredients:
• 9 honey graham crackers, crushed
• 5 Tbs butter, melted
• 1/4 cup sugar, plus 2 Tbs
• 2 1/4 cups of heavy cream, plus 4 Tbs
• 2 large eggs
• pinch of salt
• 12 1/2 ounces of semi-sweet or bittersweet chocolate
• 1 tsp vanilla
• 2 tsp light corn syrup
• 2 Tbs warm water
• 1/2 cup strawberries

Directions for the Crust:

1. Pre-heat the oven to 350°F.
2. Stir together the graham crackers, butter, and 1/4 cup sugar until combined.
3. Pour into an 11″ Nonstick Tart Pan, and press evenly into the bottom and 3/4″ up the sides.
4. Bake until firm, roughly 10 minutes.
5. Allow to cool to room temperature.

Directions for the Filling:

1. Bring 1 1/4 cups of cream to a boil.
2. Finely chop 9 oz of chocolate and place into a heat safe bowl.
3. Pour the cream over the chocolate once it reaches a boil and stir slowly until smooth.
4. In a separate bowl whisk together the eggs, vanilla, and salt before pouring into the bowl with the melted chocolate.
5. Stir slowly until smooth and pour into the cooled crust.
6. Bake until filling is set about three inches from the edges. The center will not be set at this point but will set up as it cools. This should take roughly 20 – 25 minutes.
7. Cool completely, roughly 1 hour.

Directions for the Glaze:

1. In a small, microwave safe bowl combine 4 tbs cream and 2.5 oz. of chocolate.
2. Place in the microwave and heat in 30 second increments, stirring in between, until smooth.
3. Stir in corn syrup and water.
4. Pour onto the cooled tart and rotate the tart until the glaze covers the filling.
5. Let stand for 1 hour until glaze sets.
6. Top with rosettes of Strawberry Whipped Cream.

Directions for the Strawberry Whipped Cream:

1. Whip 1 cup of cream until frothy.
2. Sprinkle in 2 Tbs of sugar and continue whisking until the cream forms stiff peaks.
3. In a blender or a separate bowl, blend or smash 1/2 cup of strawberries into a soup-like consistency.
4. Fold the blended/mashed strawberries into the cream and whip with a wire whisk until desired constancy is reached. If your whipped cream breaks you can revive it with an additional 2 tablespoons of cream.

Makes 6 – 8 servings

Recipe by: Brianna N. Eason

 



blackcube caso cilio durgol emsa seltman woll zenker