What do you do when you don’t have the time to write an entire post en English and Spanish, select de photos and post it? Well, you simply publish a sneak peak… if FOX does it, why not me?
This is the post I was working on yesterday:
Just the other day Natalia, from Hot, cheap & easy, published a recipe for “the best lunch ever” and that reminded me of, according to my family, the “best dessert ever made” (by me, I gather). It is a beautiful and sophisticated treat, based on three elements: sablée dough, strawberries and chocolate. But don’t let its appearance to trick you, it is quite simple to make.
For the little cups I used four rings of about 4 cm in high and 6 cm in diameter, but you can use individual tart molds or any other thing that works for you.
This is going to be, also, the opportunity to introduce you to my favorite recipe for pâté sablée; you’ll have it ready in no time and it is oh so, so good!
My quantities are for about 600 g of sablée, but you will only need like half of it for this recipe. So you can do like I did with the rest of it: a delicious pecan pie… but that’s a recipe for another day.
For the pâte sablée
- 280 g flour
- 110 g sugar
- 1 tbsp. vanilla sugar
- 40 g ground almonds
- 150 g butter at room temperature
- 1 egg
For the filling
- 300g Strawberries
For the ganache
- 120 ml milk
- 40g brown sugar
- 60g butter
- 130g dark chocolate
Let’s start with the dough.
Pour into a bowl, flour, sugars, almond and a pinch of salt. Mix with the paddle attachment at low speed.
Add the butter cut into squares and mix a bit more until it looks like coarse sand.
Finally, add the egg (beaten as if for an omelet) and beat until everything is well combine and the dough has formed.
Place the dough on your work surface and knead a bit to form a ball. Wrap it in cling film and let stand in the fridge for one hour.
If the dough is too crumbly, add 1 or 2 tbsp. of water.
Cut 4 rounds of dough the size of the rings you are using, as well as four individual bands or strips of their same circumference (you may refrigerate the dough between each operation if it’s too hot in your kitchen)
Place the rounds of dough on a cookie sheet cover with parchment paper and place the rings on top of each one. Then, shape the strips of dough to the inside of the rings, pressing a little at the bottom, so both pieces bind. Let rest in the fridge again until the dough hardens.
Place parchment paper inside the rings and pour some beans inside. Bake for 20 minutes at 180 ° C (350 ºF). Let cool, remove the beans and unmold. If you want them to be more crusty, put in the oven again for a few more minutes (no beans needed).
For the ganache.
Pour the milk, sugar and butter in a saucepan and melt everything. Coarsely chop the chocolate and put into a bowl. Add the warm milk and mix until smooth.
Pour the ganache into the tart shells at mid-height.
Ideally, you should let this stand in the fridge overnight before garnishing with the berries. But who has that time (or patience, for that matter)? But sometime in the fridge will help to settle and cool the cream, so the strawberries don’t sink.
Later that day or the next day, wash the strawberries, remove the stems and cut them into cubes. Distribute among the cups and garnish with mint leaves or strawberries leaves, just to give it a touch of green. A touch of chocolate on top will look great too and it will give a clue about what’s inside.
Adapted from chefnini.com