It is still summer and fresh berries are still about. As opposed to a big tart or small tartlets, this recipe is for individual fresh berry tarts (in this particular case, strawberries). It is a good way of using up any remaining berries if you do not have enough for a full-sized tart. A raw, fresh, berry tart is made by prebaking a pastry shell in a tart ring, covering the base of the pastry shell with a filling (in this case, a dark chocolate glaze), and topped with the fresh berries.
This recipe is made using 4in (10cm) tart rings. Only six rings would fit on the baking tray, and there is enough pastry dough to have some left over (you could make two more tarts), which is always a good thing to have around (such as making jam tartlets).
Ingredients (pastry shell):
Gluten-free pastry flour mix* 370g
Gum Arabic 2tsp
Salt 1/4tsp
Sugar 55g
Butter 205g (softened, room temp, cut in pieces)
Apple Cider Vinegar 1 1/2tsp (7ml)
Egg (slightly beaten) 100g (approx. 2 large – if necessary add from another egg to make up weight)
Water (cold, if required) 5 – 10ml (1 – 2tsp)
Eggwash (lightly beaten egg and a splash of water)
Dark chocolate Glaze:
Dark chocolate (chopped) 100g
Butter (softened) 60g
Grapeseed oil 1 1/2tsp
Strawberries (fresh): 500g
Method (pastry shell):
Sift flour, add Gum Arabic and mix thoroughly in a bowl
In a mixer bowl cream butter and salt, at a medium speed for ½ – 1min
Scrape down sides and bottom of mixer bowl; add sugar and combine at low speed for ½min
Add 50g flour, and combine at low speed
Add Apple cider vinegar; gradually add slightly beaten eggs, and then 50g flour, beating at a low speed until the mixture comes together
Gradually add rest of the flour, occasionally stopping the machine to scrape down sides and bottom of the bowl, restart and mix until the pastry dough comes together (and if necessary add 1 – 2tsp water, or, more likely, 1 - 3 tbsp of the flour mix (especially during the summer or when it is humid) and allow time to combine) – it may look bitty, will start to come together and clean the sides of the bowl, and will look shiny when handled and pressed together.
Lay a piece of cling film/plastic wrap on a pastry board, place the pastry dough on top of it, press into a ½in (13mm) thick rectangle and cover with cling film/plastic wrap
Chill pastry dough in a refrigerator for 30mins minimum, or even overnight (if chilling overnight, when you take the dough out the next day, and before you begin to roll it, tap it a few times with the rolling pin, to begin to loosen it up). The pastry dough will keep in the fridge for a couple of days, or in the freezer for 1 month (if you have frozen it, when you want to use it, take it out and let it rest for 1 hr to come to room temperature)
Place a rectangular piece of parchment paper, at least 4in (10cm) larger than the tart ring, on top of a silmat, worksurface, or pastry board, dust evenly and lightly with flour, along with dusting the rolling pin. The parchment paper serves a couple of functions as will be explained later.
Cut pastry dough in half (place the other half (covered) back in the refrigerator); cut again into thirds (place two of the thirds (covered) back in the refrigerator); dust hands with flour; roll the dough into a ball and flatten, then roll the pastry three times in one direction, evenly, gently and briskly (i.e., confidently); rotate the pastry a ¼ turn (ensuring that the pastry is not stuck to the board, lift with your hands, turn over and re-flour if necessary); and repeat; and repeat until the pastry forms a rough circle at least 6in (15cm) in diameter and approximately 1/4in (5mm) thick (inevitably the dough will roll into an imperfect circle, and there will be cracks that have a habit of expanding as you roll – just trim off the excess and use to repair any areas short of the required size, press scraps into the gaps and roll in to get the required shape); repeat with the other thirds of dough, and remaining half. The scraps can be rolled up and re-rolled - the pastry is very forgiving – and used for repair work, or saved.
Method (Assembly and baking):
Now come the tricky parts, first, moving the rolled dough to the tart ring and fitting. Even with gluten flours this is tricky as the pastry will almost certainly crack – this is OK, it can be repaired. There are a couple of methods that can be used (the choice is up to you, both work). The other tricky part is that tart rings have no base, so whatever you place the dough on inside the ring will become the base – a rectangular piece of parchment paper, at least 3/4in (2cm) wider than the tart ring and at least 6in (15cm) longer, or a metal support plate (these are handy as they have a handle attached that you can use to move the tart around) and these are means of moving the tart pastry dough.
Preheat oven to 200C for 45mins.
Lightly grease, with well-softened butter, the tart rings and bases (if using parchment paper as a base, grease well outside of the ring diameter).
Moving method 1:
First, make sure that the base is central to the tart ring; place a tart ring and its base, upside down, in the centre of the rolled pastry dough; keeping a firm hand on the ring and its base make a quick and confident flip over, and the pastry dough should droop into the centre of the right-side up tart ring; remove the, top, parchment paper; move to a work surface.
Moving method 2:
First, make sure that the base is central to the tart ring Ensure that the parchment paper underneath the pastry dough is well floured and can slide about; move it, and the rolled pastry dough over to the tart ring and base, holding one edge in your hand pull away the
parchment paper with the other hand, and the pastry dough should slide off and droop into the centre of the tart ring, make sure that the base is central to the tart ring.
Fitting the pastry dough in the ring:
In one hand, gather the edges of pastry dough and move them inwards (to help the pastry dough droop even more into the tart ring) whilst pressing the dough into the bottom with the other hand; using your fingers move dough into the bottom edges of the ring so that there is a tight fit and work around the ring (inevitably the dough near the rim will begin to tear in some places, just reattach); press the dough to the tart ring sides; using a paring (or narrow bladed) knife trim excess dough to leave a flat edge; where dough is missing, or does not reach the tip of the rim, roll/pinch together some of the excess dough and fit to cover gaps/make up thickness/reinforce the top edge, and smoothing out (be aware that if the base moves the dough will be pulled with it and tear and need repairing); using the paring knife, or similar, slide the blade between the dough and the tart ring wall so that there is no dough on the edge of the rim (this will make it easier to lift the ring off the baked tart).
Line a baking tray with parchment paper; move pastry dough filled rings and bases on to it; prick the pastry base a few times if not using baking beans for the blind baking.
Place the filled baking tray in a refrigerator for 30mins before baking (for the butter/pastry to harden)
Baking:
Remove the baking tray from the refrigerator; place enough pie weights/dried beans on a sheet of foil/parchment paper/muslin to cover the base of a tart shell, tie off the top (so that it is easy to lift out when hot), repeat, and place each one in the bases of the tart shells; place the baking tray in the middle of the oven and blind bake the tart shells for 15mins; remove from the oven, and either remove the pie weights/dried beans, or sprinkle a little of the flour mix into the fork holes; apply eggwash to all of the exposed pastry (the resulting paste will seal any holes/cracks); put back in the oven and bake for a further 10mins.
Remove baking tray from the oven; using oven gloves, carefully remove the tart rings; and cool for 20 – 30mins, whilst you make the glaze.
Method (Dark chocolate glaze):
Whilst the tarts are baking, prepare the glaze in a double boiler, add all of the ingredients and gently melt, then stir until smooth; allow to cool.
Prepare the strawberries by removing any greenery, and washing and drying, if not already done.
Spoon 2 1/2tbsp of the glaze into the base of each tart base and spread; carefully place strawberries flat bottom downwards (pointy end upwards) around the periphery of each individual tart, finally fitting a strawberry in the middle of each individual tart.
Time to eat your individual tart dessert. Enjoy!!!
*Gluten-free pastry flour mix
Brown rice flour 290g
Sweet rice flour 150g
Potato starch 75g
Tapioca starch 210g
Arrowroot powder 35g
Total weight 760g
This recipe is made using 4in (10cm) tart rings. Only six rings would fit on the baking tray, and there is enough pastry dough to have some left over (you could make two more tarts), which is always a good thing to have around (such as making jam tartlets).
Ingredients (pastry shell):
Gluten-free pastry flour mix* 370g
Gum Arabic 2tsp
Salt 1/4tsp
Sugar 55g
Butter 205g (softened, room temp, cut in pieces)
Apple Cider Vinegar 1 1/2tsp (7ml)
Egg (slightly beaten) 100g (approx. 2 large – if necessary add from another egg to make up weight)
Water (cold, if required) 5 – 10ml (1 – 2tsp)
Eggwash (lightly beaten egg and a splash of water)
Dark chocolate Glaze:
Dark chocolate (chopped) 100g
Butter (softened) 60g
Grapeseed oil 1 1/2tsp
Strawberries (fresh): 500g
Method (pastry shell):
Sift flour, add Gum Arabic and mix thoroughly in a bowl
In a mixer bowl cream butter and salt, at a medium speed for ½ – 1min
Scrape down sides and bottom of mixer bowl; add sugar and combine at low speed for ½min
Add 50g flour, and combine at low speed
Add Apple cider vinegar; gradually add slightly beaten eggs, and then 50g flour, beating at a low speed until the mixture comes together
Gradually add rest of the flour, occasionally stopping the machine to scrape down sides and bottom of the bowl, restart and mix until the pastry dough comes together (and if necessary add 1 – 2tsp water, or, more likely, 1 - 3 tbsp of the flour mix (especially during the summer or when it is humid) and allow time to combine) – it may look bitty, will start to come together and clean the sides of the bowl, and will look shiny when handled and pressed together.
Lay a piece of cling film/plastic wrap on a pastry board, place the pastry dough on top of it, press into a ½in (13mm) thick rectangle and cover with cling film/plastic wrap
Chill pastry dough in a refrigerator for 30mins minimum, or even overnight (if chilling overnight, when you take the dough out the next day, and before you begin to roll it, tap it a few times with the rolling pin, to begin to loosen it up). The pastry dough will keep in the fridge for a couple of days, or in the freezer for 1 month (if you have frozen it, when you want to use it, take it out and let it rest for 1 hr to come to room temperature)
Place a rectangular piece of parchment paper, at least 4in (10cm) larger than the tart ring, on top of a silmat, worksurface, or pastry board, dust evenly and lightly with flour, along with dusting the rolling pin. The parchment paper serves a couple of functions as will be explained later.
Cut pastry dough in half (place the other half (covered) back in the refrigerator); cut again into thirds (place two of the thirds (covered) back in the refrigerator); dust hands with flour; roll the dough into a ball and flatten, then roll the pastry three times in one direction, evenly, gently and briskly (i.e., confidently); rotate the pastry a ¼ turn (ensuring that the pastry is not stuck to the board, lift with your hands, turn over and re-flour if necessary); and repeat; and repeat until the pastry forms a rough circle at least 6in (15cm) in diameter and approximately 1/4in (5mm) thick (inevitably the dough will roll into an imperfect circle, and there will be cracks that have a habit of expanding as you roll – just trim off the excess and use to repair any areas short of the required size, press scraps into the gaps and roll in to get the required shape); repeat with the other thirds of dough, and remaining half. The scraps can be rolled up and re-rolled - the pastry is very forgiving – and used for repair work, or saved.
Method (Assembly and baking):
Now come the tricky parts, first, moving the rolled dough to the tart ring and fitting. Even with gluten flours this is tricky as the pastry will almost certainly crack – this is OK, it can be repaired. There are a couple of methods that can be used (the choice is up to you, both work). The other tricky part is that tart rings have no base, so whatever you place the dough on inside the ring will become the base – a rectangular piece of parchment paper, at least 3/4in (2cm) wider than the tart ring and at least 6in (15cm) longer, or a metal support plate (these are handy as they have a handle attached that you can use to move the tart around) and these are means of moving the tart pastry dough.
Preheat oven to 200C for 45mins.
Lightly grease, with well-softened butter, the tart rings and bases (if using parchment paper as a base, grease well outside of the ring diameter).
Moving method 1:
First, make sure that the base is central to the tart ring; place a tart ring and its base, upside down, in the centre of the rolled pastry dough; keeping a firm hand on the ring and its base make a quick and confident flip over, and the pastry dough should droop into the centre of the right-side up tart ring; remove the, top, parchment paper; move to a work surface.
Moving method 2:
First, make sure that the base is central to the tart ring Ensure that the parchment paper underneath the pastry dough is well floured and can slide about; move it, and the rolled pastry dough over to the tart ring and base, holding one edge in your hand pull away the
parchment paper with the other hand, and the pastry dough should slide off and droop into the centre of the tart ring, make sure that the base is central to the tart ring.
Fitting the pastry dough in the ring:
In one hand, gather the edges of pastry dough and move them inwards (to help the pastry dough droop even more into the tart ring) whilst pressing the dough into the bottom with the other hand; using your fingers move dough into the bottom edges of the ring so that there is a tight fit and work around the ring (inevitably the dough near the rim will begin to tear in some places, just reattach); press the dough to the tart ring sides; using a paring (or narrow bladed) knife trim excess dough to leave a flat edge; where dough is missing, or does not reach the tip of the rim, roll/pinch together some of the excess dough and fit to cover gaps/make up thickness/reinforce the top edge, and smoothing out (be aware that if the base moves the dough will be pulled with it and tear and need repairing); using the paring knife, or similar, slide the blade between the dough and the tart ring wall so that there is no dough on the edge of the rim (this will make it easier to lift the ring off the baked tart).
Line a baking tray with parchment paper; move pastry dough filled rings and bases on to it; prick the pastry base a few times if not using baking beans for the blind baking.
Place the filled baking tray in a refrigerator for 30mins before baking (for the butter/pastry to harden)
Baking:
Remove the baking tray from the refrigerator; place enough pie weights/dried beans on a sheet of foil/parchment paper/muslin to cover the base of a tart shell, tie off the top (so that it is easy to lift out when hot), repeat, and place each one in the bases of the tart shells; place the baking tray in the middle of the oven and blind bake the tart shells for 15mins; remove from the oven, and either remove the pie weights/dried beans, or sprinkle a little of the flour mix into the fork holes; apply eggwash to all of the exposed pastry (the resulting paste will seal any holes/cracks); put back in the oven and bake for a further 10mins.
Remove baking tray from the oven; using oven gloves, carefully remove the tart rings; and cool for 20 – 30mins, whilst you make the glaze.
Method (Dark chocolate glaze):
Whilst the tarts are baking, prepare the glaze in a double boiler, add all of the ingredients and gently melt, then stir until smooth; allow to cool.
Prepare the strawberries by removing any greenery, and washing and drying, if not already done.
Spoon 2 1/2tbsp of the glaze into the base of each tart base and spread; carefully place strawberries flat bottom downwards (pointy end upwards) around the periphery of each individual tart, finally fitting a strawberry in the middle of each individual tart.
Time to eat your individual tart dessert. Enjoy!!!
*Gluten-free pastry flour mix
Brown rice flour 290g
Sweet rice flour 150g
Potato starch 75g
Tapioca starch 210g
Arrowroot powder 35g
Total weight 760g