| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables |
Vegetarian |
Dessert, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 6 |
|
Figs; (washed and dried) |
| 3 |
|
Kiwi Fruit; (skinned and sliced) |
| 1 |
|
Papaya |
| 180 |
g |
Apple Jelly; (for glaze) |
| 130 |
g |
Unbleached Plain Flour |
| 1 1/2 |
tb |
Cocoa |
| 1 1/2 |
tb |
Sugar |
| 110 |
g |
Unsalted Butter |
| 55 |
g |
Vegetarian Lard |
| 75 |
ml |
Cold Water |
| 170 |
g |
Dark Chocolate |
| 110 |
g |
Marshmallows |
| 55 |
g |
Roasted Almonds; (finely chopped) |
| 2 |
tb |
Sherry |
| 190 |
ml |
Single Crea |
INSTRUCTIONS
CHOCOLATE PASTRY
MARSHMALLOW CUSTARD
Pastry
1. Sift the flour, cocoa and sugar together in a blender. Cut the
butter into small pieces and add to the flour mixture with the lard
and blend until the mixture looks like breadcrumbs.
2. Add the cold water and mix until the pastry begins to form a ball.
3. Form the pastry into 2 equal flat circles. Wrap and refrigerate for
30 minutes.
Custard
4. Melt the chocolate and marshmallows in a basin over a pan of gently
steaming water.
5. Remove from the heat and leave to cool. When cool, stir in roasted
almonds and sherry.
6. Whip cream until thick and then fold into mixture. Chill in a
fridge until ready for use.
7. Press the pastry into four 7.5cm tins, prick the bases with a fork
and bake at 180ºc / 360ºf for 20 minutes.
8. Remove from the tins to cool. Fill with the custard. Cut the figs
into quarters and place 3 back to back on each tart centre to form a
pyramid.
9. Surround both half slices of kiwi fruit and small scoops of papaya
cut with a melon baller. Melt the apple jelly in a saucepan an brush
on the fruit to glaze.
Converted by MC_Buster.
NOTES : Chef:Jean Davies
Converted by MM_Buster v2.0l.
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