Tag Archives: Tarts

Berry Brown Butter Tarts

 

These adorable mini raspberry tarts actually started their life as a cherry tart. It all began a few weeks ago when my brother-in-law sent me a link to this blog. The talented Rowena of Apron and Sneakers made a stunning cherry tart. As soon as cherries started rolling into the market, I bought a big box and got to work.

I had such high hopes for this tart. Fresh cherries in a tart with a brown butter filling. What could be bad? To be honest, the filling was just too sweet for me. I have discovered that I only really like cherries in their raw form. I think it’s that slight snap when you bite into a firm cherry, as it gives way to the sweet juicy fruit inside. For me, when cherries are cooked, they lose what makes them so special.

While the filling was just ok, the crust was fantastic. Buttery, slightly sweet and browned to perfection it was reminiscent of a cookie. I knew I had to make this again, but in mini form so I could maximize the crust to filling ratio. Admittedly, mini tarts are more work than one big tart, but I was convinced it would be worth it. The stands at the market this week were overflowing with raspberries and the little wild blueberries, that make me scream with joy, were just starting to arrive. The heady scent of the ripe berries filled my car and made me slightly dizzy as I drove back to the cottage.

The dough comes together really quickly. No mixer needed. Flour, sugar, vanilla, a pinch of salt and some melted butter are combined in a mixing bowl. The original recipe uses all-purpose flour but I snuck in a bit of whole wheat flour, not because I am delusional to believe that 1/4 cup of whole wheat flour will make this a healthy dessert, but because I thought it would really enhance the nuttiness of this crust. I unearthed my mini tart pans from my basement graveyard shelf of unloved and useless kitchen gadgets. The dough just pressed into the tart pans, no rolling required.

To ensure maximum crunch in the pastry, the shells are pre-baked before filling. While they are in the oven, prepare the  filling. The butter is cooked over low heat until it turns a light brown. Do not walk away when doing this. It goes from light brown to black in a flash! The smell of the brown butter is intoxicating. Brown butter gives a real depth of flavour to the filling.

Click here to print recipe for Berry Brown Butter Tarts.

The crisp tart shell shatters when you bite into it, giving way to tangy berries in a nutty brown butter filling. These are summer perfection!

Salted Caramel Chocolate Tarts and a very sweet Mother’s Day.

Today I am grateful for several small and large blessings! I am grateful to be relatively pain free. If you read my last post,  you, may recall that I was in bed for over 8 days with terrible back and leg pain. The MRI revealed a bulging disc which was pressing on a nerve and causing me back pain. It seems to have eased greatly and I am back on my feet again. I feel grateful for a wonderful husband who brought me an extra hot skim milk latte in bed this morning.

Although I couldn’t be in Toronto today to celebrate Mother’s Day with my mom, I am grateful to have 5 siblings all living there to celebrate with her. They gathered at my baby sister’s house and had a “friendly” game of softball. Some family members tend to get a bit competitive about these things so hopefully no one sprained a hamstring sliding into first base or got bonked on the head from being tagged out at home plate. I’m sure to get a play by play analysis very soon.

Finally, I am grateful for my sweet children. My oldest was unable to spend today with me, but he drove for over 5 hours to come home for a short visit yesterday. My middle child bought me a beautiful blue hydrangea plant and gave me a very fitting (and funny) card .

And my youngest, with the help of his sister, made me a video on YouTube, serenading me with Elvis’ “Love me Tender.” So sweet!

I made these tarts a few days ago and thought we would have them today for dessert. Unfortunately they were all gone the day I made them. Luckily I have other sweet things to satisfy me!

These tarts are the creation of Lucy Waverman, food columnist for the Globe and Mail. I have adapted the recipe somewhat.  The original recipe produced tarts that had a thin layer of caramel and then a thick layer of ganache. I doubled the caramel recipe so that the finished tarts would have a thick layer of both caramel and chocolate.I also added some salt to the caramel filling as well as a few decorative flakes on top of the ganache filling.

I made them in mini muffin tins. Not only do they look adorable, but there is no guilt at all involved in popping one (or three) of these into your mouth. The contrast in textures of this mini bite are what make it so special. Biting into the crisp flaky pastry you discover a silky smooth layer of bittersweet slightly salty caramel covered in a thick layer of chilled chocolate ganache. The ping on your tongue from a melting crystal of fleur de sel helps these tarts from being too cloyingly sweet.

Begin with making the caramel, as it needs time to cool and firm up. Sugar, water and corn syrup are boiled until a rich amber colour is reached. Finish with whipping cream and a pinch of kosher salt.

I like to roll out the pastry dough between 2 sheets of parchment paper, right after making the dough. Then I chill the rolled out dough. Be sure to roll the dough very thin (1/8 of an inch thick) for these mini tarts.

Let the tart shells cool completely before filling. I find it easiest to put the caramel filling into a disposable piping bag.

Finish off with chocolate ganache and a few flakes of fleur de sel.

Click here to print recipe for Salted Caramel Chocolate Tarts.