Well I wanted to put “best” on the title, but I haven’t eaten the world’s amount worth of chocolate tart to say so. So for now, it is the best for me. If I added a thin layer of the glossiest chocolate ganache on top, it would have been picture perfect. I haven’t made it for many years, the first was in 2006 when I was in LCB. Whatever chocolate stuffs that came out from there tasted damn good (some abit too sweet) because we use valrhona chocolate.
No hanky panky stuffs like fake chocolate, or cooking chocolate..
This tart is so dark, intense and creamy, that if you use anything other than a good quality dark couverture chocolate, you are not showing enough respect for it.
And with the addition of rasperries on top, it makes it even lovelier. the sourness of the raspberry, immediately cuts through the richness of the tart. I must be lucky (or probably there are just in season from wherever they came from) cause usually when I buy raspberries, they are very sour. This time, it was just nice. even the raspberries were so beautiful to eat.
I have this sudden sweep of emotion a couple of days ago. I looked back at my LCB blogging days entries (which I’ve privatize, sorry I won’t be opening that blog, don’t ask) I miss blogging like this. Just me, and the tart. No press releases, no reference, no contest, no checking on the blogstats, no calorie counter (uh, kidding on the last one). Just something very enticing, so delicious it fills you up with this warm, fuzzy feeling of contentment and satisfaction.
Dark Chocolate Tart
- 140g All purpose Flour
- 100g butter
- 25g cocoa powder
- 60g pure icing sugar
- 1 egg yolks
- pinch of salt
- 80ml Milk
- 200ml cream
- 200g Dark Couverture
- 1 Egg, beaten
- For the tart. Sieve dry ingredients, rub in butter till crumbly. Add egg yolks. Roll out dough. Pin out to about 3mm thick, line on a 10″ tart dish. Chill before baking. Blind bake partly. Well, in the sense that it’s just half cooked. Bake at 180 for about 15-20 minutes
- For the filling. Boil milk and cream. Pour over chocolate and stir to melt. Add egg and stir till well combined. Pour into tart mould and bake at 150 C till set (8-10 minutes). When it sets, it wouldn’t be wobbly if you shake it. Like, creme brulee. Put in fridge to cool. Demould and serve with fresh raspberries. Or, just plainly dust it with icing sugarr
I made this last year, and again this year. Since I injured my thumb after I cooked the pineapple jam, I asked my brother to help me ‘squeeze’ the nastar roll out because I couldn’t actually put on any pressure on my left thumb for the first 5 days. I know, it’s that bad.
So still managed to do everything. Everyone asked me, why I still want to make the pineapple tarts after I have injured my thumb. My only answer was… “Then how? What am i going to do with the rolled pineapple jam ? Give spoon and bread to everyone and ask them to spread it? HAHAHA” In a funny way of course.
(photos taken at night, not that great)
I do find this easier to make as it requires lesser steps (measuring the individual dough) and well, really it needed only 4 ingredients; butter, condensed milk, egg yolk, flour. But I added a little bit more; vanilla, salt, cream. The original recipe was adapted from Sonia. and since I needed to use up the real (not laden with palm oil kernel) condensed milk which I bought from HK, you can say these pineapple tarts were made with real stuffs.
So for this year, I made jam out from 6 Morris Pineapple, which yielded about 2kg of jam only. This recipe uses 1 kg of jam, which yields about 150-170 pcs pineapple tarts. Feel free to ratio it.
Also, to make these nastar rolls, you would need this tool. And you just put in some dough, press it out with your thumb. Each push yields a roll enough for 1 pineapple roll. These were my brother’s hands. And also because his pressure was stronger, These rolls were thicker compared to last year! Here’s a photo to show you the difference. Here’s the link to the video on how to roll and shape the Nastar http://instagram.com/p/jtC6ZCOohr/
Last year, I pressed it, hence my pressure was lighter and I pulled the dough faster, hence it looks a tad thinner. This year, my bro pressed with a stronger pressure and pulled the dough very slowly, hence the roll is thicker. I also think that for Nastar rolls, it’s better not to overcook the jam as it is exposed (at the sides when baking) and it will dry the jam out.
So note to self:
If making enclosed version; make sure the jam is cooked well
If making nastar or any exposed version; make sure the jam is slightly under so it doesn’t over bake.
CNY Baking : Pineapple Tarts (Nastar Rolls)
- 570g unsalted butter
- 150g condensed milk
- 3 egg yolks
- 855g all purpose flour
- 50ml cream (optional)
- 1 tsp salt
- 1 kg pineapple jam, rolled in small rounds, about 6g
- 2 yolks for egg wash
- Cream butter and condensed milk to creamy. Add in egg yolks, one at a time and mix.
- Add in flour and salt in batches to the butter mixture. It should just come together, then remove from mixer and lightly knead with hands.
- If the dough is feels dry (splits when u press the nastar roll out), add some cream and mix with hands again.
- Press dough out and roll in the pineapple jam. Cut any excess dough.
- Brush with egg yolk.
- Bake at 170 for 18 minutes or till golden brown.
Best eaten fresh out from the oven, OR let it cure for 24 hours, so the taste of butter and pineapple blends in well.
Happy Chinese New Year everyone!
Well, the posting is kinda late but better late than never
Last year I made two types of pineapple tart skin, one enclosed and another nastar. This year, I made nastar only as I injured my thumb and nastar seems to be the faster way to make 300 pcs of pineapple tarts.
However I would still post up both photos and recipes as I find both are also very nice to eat and well received by many people.
enclosed version, made in 2013
This year’s jam would have been perfect for these enclosed versions’ as last year, the jam was abit moist (hence it’s kinda deflated and not round) But still yummy nonetheless!
This dough consist of alot of fat (cream cheese and cream) It is quite similar to a rugelach that uses cream cheese for its flaky dough. I adapted the recipe from wendy’s blog. The dough is a little tacky at first but it’s not sticky. Of course, work with clean and DRY fingers / hands.
1. Shape the pineapple jam the night before, or even 2. This will dry the jam out a little and keep its shape when you roll it in the dough.
2. Cut and weight (or if u have good eye-sight, measure with the eye) all the dough before starting the wrapping process.
3. Make sure the dough size is bigger than the jam (about 2x) Jam size was about 5-8 g and the dough was about 10-15 g
Pineapple Tarts (Enclosed Version)
- 250g butter
- 75g caster sugar
- 170g whipping cream (dairy)
- 50g cream cheese, thawed
- 3 yolks
- 400g all purpose flour
- 30g corn starch
- 5g salt
- pineapple jam (2 morris pineapple or about 600-800g)
- egg yolk for glazing
- Cream butter, caster sugar and cream cheese together.
- Once it is mixed well, add in cream and beat on medium speed for 5 minutes or until it comes together.
- Add in yolk, one at a time, beat for 1 minute.
- Add in flour, corn starch and salt in batches and mix on a slow speed. Once it comes together, stop.
- Let it rest for 10 minutes before you cut them into shapes and roll them.
- Wrap pineapple jam inside. Use a spatula to make a # mark on top lightly. Brush lightly with egg yolk.
- Bake in a 170 C oven for about 17 minutes.
Definitely two thumbs up! This is my 2nd year making pineapple tarts. I think it’s going to be a yearly thing because I can’t eat store bought pineapple jam! No turning back they said HAHA!!