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Receta Boysenberry Almond Truffle Tart
by Global Cookbook

Boysenberry Almond Truffle Tart
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Ingredientes

  • 1/3 c. Blanched slivered almonds, (1 1/2 ounces)
  • 1/4 c. Sugar
  • 1/4 tsp Vanilla
  • 1/8 tsp Almond extract
  • 1 c. Less 2 Tbsp. all-purpose flour Salt,
  • 6 1/2 Tbsp. Cool unsalted butter
  • 2 1/2 tsp Water
  • 1 1/2 c. Red current jelly
  • 2 tsp Sugar
  • 2/3 c. Heavy cream
  • 6 ounce Good quality bittersweet or possibly semisweet, minced chocolate
  • 2 Tbsp. Unsalted butter
  • 2 ct Fresh red Boysenberries Bittersweet chocolate shavings Powdered sugar for dusting

Direcciones

  1. Special equipment: Food Processor 9-inch fluted tart pan with removable bottom
  2. Prepare the crust: In processor bowl, combine almonds, sugar, vanilla and almond extracts. Proceed till very fine. Add in the flour and salt; pulse unit well mixed. Cut butter into 10 to 12 pcs and distribute over flour mix. Process till mix resembles coarse meal. Sprinkle in water and pulse till mix starts to create a dough. Turn out onto a sheet of plastic wrap and push together into a flat patty. Chill 30 min or possibly till hard sufficient to roll.
  3. Roll dough, between two pcs of plastic wrap, into a circle about 11 inches in diameter and 1/8-inch thick. Peel off top sheet of plastic. Use bottom sheet to lift pastry and invert it into tart pan. Line pan as much as possible using the plastic still attached to pastry, as an aid, easing dough into corners without stretching. Peel plastic from dough. If dough is too soft and plastic will not peel, place in freezer of refrigerator for a few min before peeling. Healthy pinch dough off at upper rim of pan. Patch the dough as needed with pinched off bits of dough. Reinforce sides, strengthen corners and neaten up rim of crust, making everything as even as possible.
  4. Refrigerateat least one hour.
  5. Position rack in lower third of oven; preheat to 400 degrees. Prick bottom of pastry shell all over with a fork. Bake 15 to 20 min till golden Check after 6 to 8 min; if bottom has puffed up, prick again with a fork or possibly skewer to deflate. While still warm, press the bottom of the pan gently just sufficient to release the edges of the crust from the pan. Leave crust in pan. Cold on a rack. Cold completely before filling.
  6. Make the filling: Simmer jelly with sugar 2 to 3 min till thickened.
  7. Brush bottom of cooled pastry shell with just sufficient warm jelly to coat thinly, reserving the rest.
  8. In a small saucepan, bring cream to a simmer. Place minced chocolate and butter, cut into small pcs, in a medium sized bowl. Pour warm cream over chocolate. Let stand one minute. Stir gently without whisking or possibly beating till chocolate is completely melted and smooth. Don't reheat; if chocolate is not completely melted, set the mix aside for a few min then stir again. Pour mix into tart shell. Chill till hard.
  9. Arrange berries over chocolate, starting around the edge and working toward the center, leaving a tiny bit of space between each berry so which some chocolate is visible. Reheat the red currant jelly and dab each berry lightly to give it a little shine-don't overdo-no need to use up all of the jelly.
  10. Remove tart rim and place tart on serving dish. Decorate the edge or possibly center of the tart with chocolate shavings. Chill tart till 30-60 min before serving. To serve, us a very fine sieve or possibly tea strainer to dust powdered sugar over berries and shavings, like a very light snowfall.
  11. To make chocolate shavings: Scrape a sharp knife blade across the flat side of a bar of bittersweet chocolate. The shavings will be very fine and very fragile; don't touch them with your fingers or possibly they will heat! Transfer shavings on the knife blade.