Chocolate and Strawberry Tart

This is such a wonderful treat. The most difficult part is of course making the tart cause the rest is pretty straightforward. I was watching Masterchef the professional on BBC and Michel Roux Jr tested the chefs in the competition on this tart and it looked really beautiful. The tart is very easy to make especially if you are not on TV and you don’t have only 1 hour to make it. I think Michel Roux Jr would be proud of me. He uses Raspberries but of course they didn’t have them at Tesco so I had to use strawberry. Still works pretty damn good.

For the Pastry

·      125 g of butter

·      1 or 2 eggs (depending on how big they are)

·      A pinch of salt

·      250 g of Flour

For the Chocolate Ganache

·      A cup of double cream

·      200 g of Dark chocolate

·      50 g of butter

·      Fresh Strawberry

Make the pastry using a food processor is such a time saver.

Make dough and wrap it with cling film and let it rest in the fridge for at least 30 minute.

Roll the pastry with a rolling pin. Place it into a tart pan and bake it for 20 minutes at 180°C

While the pastry bakes, bring to boil the double cream, then remove it from the heat and add the chocolate and the butter and whisk until it’s shiny and smooth.

Cut the strawberry in half.

Once the pastry is cooked, let it cool down. When it reaches the room temperature, make a layer of strawberry at the bottom of the tart and then cover it by pouring the chocolate Ganache over it.

Let it rest in the fridge until the chocolate sets

Cake of the Day: Ricotta and Chocolate Cheesecake

Probably the best way to start your week!.

I tried this cake for the first time during a Christmas party at my friend Giori’s house. My friend Chiara is the mind behind this treat.  It is something beyond goodness.

 

For the Base:

·      150 g of dry biscuits

·      100g of butter

For the filling:

·      3 Yokes

·      150 g of Sugar

·      3 Spoons of Flour

·      200 g of Ricotta ( Chiara uses Robiola but unfortunately I live in Glasgow, where Robiola doesn't exist...

·      Few drops of Vanilla Extract or a small bag of Vanillin

·      200 g of Dark Chocolate

·      500 ml of Single cream

·      3 whipped eggs white

How to make it:

Preheat the oven at 180 °C

In a medium bowl, mix the biscuits crumbs with melted butter. Press the mix into the bottom of a springform pan or play with different shapes, like I did,  and choose a smaller cupcake pan.

In a mixing Bowl add the ingredients for the filling, one at the time. Make sure that you beat every ingredient very energetically so that the mix is nice and smooth.

Pour the Filling in the pan and bake it for 40 minutes. Every oven is different so it might take longer, however, when there is a brown crust on top, it is normally ready!

FYI: If you are Gluten Intolerant or you prefer something less caloric, you can still eat it. Just put gluten-free biscuits and Rice flour. It is still Tasty!!!!