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Tart

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Rhubarb and dark chocolate tart

¼ cup (25g) Dutch cocoa+, plus extra, for dusting 1¼ cups (185g) plain (all-purpose) flour 125g chilled butter, cubed ½ cup (80g) icing (confectioner’s) sugar 3 egg yolks 2 tablespoons iced water baked rhubarb 400g rhubarb, trimmed and cut into 10cm lengths 2 tablespoons caster (superfine) sugar 1 tablespoon rosewater dark chocolate ganache 300g dark chocolate, chopped 1 cup (250ml) single (pouring) cream

Contributed by Violetta Gir

Mixed berry and coconut foldover tarts

300g frozen mixed berries, thawed ¾ cup (60g) desiccated coconut ⅓ cup (55g) icing (confectioner’s) sugar, plus extra, for dusting 2 sheets store-bought shortcrust pastry, thawed 1 eggwhite, lightly beaten ¼ cup (55g) white sugar

Contributed by Violetta Gir

Print Email Pinterest Pin It   lemon tart

1½ cups (225g) plain (all-purpose) flour 125g chilled butter, cut into cubes ½ cup (80g) icing (confectioner’s) sugar, plus extra, for dusting 3 egg yolks 1 tablespoon iced water lemon filling 1 cup (250ml) single (pouring) cream 2 eggs 3 egg yolks, extra ½ cup (110g) caster (superfine) sugar ½ cup (125ml) lemon juice

Contributed by Violetta Gir