College Cooking 101 (part v)
It's been a while, hasn't it? I miss posting recipes, though I haven't stopped cooking. That means I now have over 5 recipes in my computer waiting to be uploaded. >.>
Today, I bring you the recipe for an easy fruit tart:
Remember the mushroom tarts? After making them, I had some tart shells left, so I decided, instead of making more mushroom tarts, that I'd make something sweet.
First, you'll have to melt some chocolate. You can do this while the shells are in the oven. Place 3 ounces of chocolate (I used semi-sweet, but I think any kind works) into a thick heatproof bowl and that bowl in boiling water. Be sure to not let any water touch the melting chocolate, otherwise it'll seize and not work anymore. Add 1 tablespoon of butter and several drops of vanilla essence. Mix until smooth.
Working quickly, spoon melted chocolate into shells. Spread evenly.
Arrange fruit cocktail on chocolate-filled shells. Mandarin oranges and nata de coco yield the most impressive result. You might want to drain and dry the fruit a little before you place them onto the tart shells.
Voila! Isn't that amazingly easy? The entire process takes less than an hour. The juiciness of the fruit goes really well with the crunchy shells and semi-sweet chocolate. :)
Here's a re-cap:
Ingredients:
6 empty tart shells (recipe here)
3 ounces of semi-sweet chocolate
1 tablespoon of butter
several drops of vanilla
1 can of fruit cocktail (better with mandarin oranges and nata de coco)
Melt chocolate in heatproof bowl, placed in boiling water. Do not let any water touch chocolate while melting, lest it seize and become unworkable.
Add butter and vanilla, mix until smooth. Remove from heat.
Working quickly, spoon and spread chocolate in shells.
Dry and drain fruit cocktail; arrange fruit on chocolate-covered shells.
Makes 6 tarts.