There are some tarts however, that are very easy to replicate at home, when you find yourself no longer in paris, yet somehow still surrounded by Parisiens...? (San Francisco) and have such a wow factor with very little technical difficulty. So stun the pants off your friends with this wee guy.
Makes one full sized tart, serves 8-10.
(From David Lebovitz' My Paris Kitchen, which you can tell has been getting quite the workout in my house!)
This chocolate tart base makes enough for two 8 inch tarts, or one full sized tart.
6 Tbsp salted butter at room temperature
1/4 cup icing sugar
1 cup plain flour
1 large egg yolk
1/3 cup dutch cocoa powder
Pinch of salt
In a a bowl, either in a stand mixer or electric hand beater, beat butter and sugar until smooth.
Add the egg yolk and mix to combine completly.
Add to the butter mixture the flour, cocoa and pinch of salt. and mix until dough is formed.
Wrap in cling film and let rest for 1/2 hour.
After this, using your hand press half the dough into a well greased tart tin.
Place in oven at 200c or 400f with baking paper overtop and baking weights or rice in it, for around 10 minutes. Take tart out of the oven and set aside.
350ml Double Cream
400grams good quality dark chocolate
100 grams caster sugar
25 grams butter
Pinch of salt
Heat the cream and sugar in a saucepan until hot, but not boiling.
Into the hot cream add the chocolate, butter and salt and whisk until melted completly. Set aside to cool down slightly (but not set).
Pour the chocolate mixture into the tart casing, and place in fridge to set (take at least 2 hours).
Slice 1 1/2 punnets of strawberrys into 4 pieces each (sometimes more depending on the size of the strawberry)
3 tablespoons of apricot jap, heated
Starting from the biggest slices first, start layering the pieces from the outside perimeter of the tart. First do the outside, the continue with layers going inside, using inreasingly smaller strawberry slices. You want to overlap the strawberrys with the layer beneath, and try and place the new slice, centre to the gap between 2 strawberrys of the last layer (though this isnt always possible, and still looks good anyway!)
Continue this way until you reach the centre of the tart tin, then place one whole strawberry in the centre. The good thing about this tart is, no mater how you layer the strawberrys up in circles, they will still look amazing as a whole tart, so dont worry too much about it!
Brush the heated apricot jam over the strawberrys to get a glaze. Add a sprinkle of chopped fresh mint if you wish; it cuts through the richness of the chocolate wonderfully.
Seriously enjoy this, I often do!