Thanks to Janette who suggested a garnish of White Chocolate Whipped Cream to my Strawberry Chocolate Truffle Tarte; it inspired this little invention. I previewed these photos over on the Rock Recipes Facebook group as I often do with completed recipes that I haven't gotten around to actually writing yet, and I got so many message responses from it that I decided to post it here right away. Really, it is just a variation on the Strawberry Chocolate Truffle Tart that was posted a couple of weeks back. Find that recipe here: http://nlrockrecipes.com/2008/11/strawberry-chocolate-truffle-tarte.html
These do present nicely as individual tarts which are a great idea for the upcoming holiday entertaining season. I made them in 4 inch individual tart pans but they could easily be made in muffin tins if you don't have such pans. The baking time has to be adjusted of course; I found that these tarts only took 15 minutes in the oven after baking the pastry shells. I'd estimate about 10 minutes if baked in muffin tins.
The addition to these tarts is a white chocolate flavoured whipped cream that I piped on top to envelop a fresh, ripe strawberry, the recipe for which follows.
White Chocolate Whipped Cream
Scald to almost boiling in the microwave
1/4 cup whipping cream
Pour immediately over
3/4 cup white chocolate chips
Let stand for five minutes to allow the chocolate to melt, then stir until smooth. Cool to room temperature.
Meanwhile, beat to firm peaks
1 cup whipping cream
2 tbsp icing sugar (powdered sugar)
1 tsp vanilla extract
Whisk in the white chocolate mixture in three equal portions until well incorporated. Chill for an hour or two before piping the cream on top of the tarts. Store in the refrigerator.
Makes a very nice garnish for many other desserts as well.
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