Friday, May 21, 2010
I used to have mini tea parties with my sister when we were in kindergarten/primary school.
We would set up the dining table with multi-coloured plates and cutleries; make Milo and put it in my mom's teapot; prepare Chips Ahoy chocolate chip cookies, Oreos, Chicken in a biskit, Hello Panda, sour gummy worms and those small biscuits with the colourful sugared twist on top they sell at neighbourhood mama shops etc. I bet most people don't know what these are but it is one of my childhood snacks that I used to eat! They still sell them everywhere. So old school and comforting! You can google them if you want to see how they look like (: Or, you can take a little trip to Singapore to find them yourself! That way, you can try them too :D
I miss those carefree times. Those fun, crazy, girly times we used to have. Even though there were many cat fights and petty quarrels, it brought us closer together (usually after one of us takes the initiative to say "wanna be friends?" Yeah, we were childish like that). We used to spend every day playing together after school.
As we grow older, things change. Time spent together diminishes drastically. Words said to one another decreases. Although fights are close to nil nowadays, I really miss the times we spent together. It's great having a sister as your playmate. Sniff.
As we grow older, tastes change as well. From the time when we were willing to eat anything so long as it tastes good, to the time where we become choosy and selective. And this tart, will definitely be selected for any grown up tea party we have in future (if applicable).
Now, more about this tart. It has an intense chocolate flavour that simply explodes in your mouth! The filling is smooth and almost fudge-like. I loved it! Best thing? It doesn't contain flour so it's gluten free! I mean the filling. You can easily substitute almond meal or gluten-free wafers for the crust to make the entire thing gluten-free. I'm not particular about flour/gluten so I'm not too sure about substitutions.
I didn't see the need to butter the springform pan as the crust itself already had loads of butter. The tart came out easily for me even though aesthetic-wise, they aren't as pretty as travelerslunchbox's :/
PS: notice there's a square of chocolate in the middle? Well, I just decided to put it there for the fun of it. No special meaning. It was just my random nature acting up. Ha.
Chocolate Truffle Tart
adapted from Gourmet via travelerslunchbox
1/4 of original recipe
37.5g finely ground digestives (about 3 or 4 pieces)
1/2tbsp unsweetened cocoa (Hershey's for me!)
22.5g unsalted butter, melted and cooled
22.5g unsalted butter, cut into 1/2-inch cubes
20ml heavy cream
1tbsp caster sugar
1/4 tsp vanilla extract
a pinch of salt
50g bittersweet chocolate (72% cocoa Swiss M&S chocolate and 60% cocoa bittersweet Ghiradelli chocolate buttons)
1. Position the oven rack in the middle and preheat the oven to 175C. Wrap a piece of aluminium foil around the bottom of a 4" springform pan (in case of leaks).
2. Stir together the ground digestives, cocoa and butter in a bowl until combined. Pat the mixture evenly onto the bottom and 1-1/2inches (3.5cm) up the sides of the pan. Bake for about 10min or until the crust is slightly puffed. Cool completely (about 15min) while leaving the oven on. Pat the crust back into shape if it has slumped.
3. Melt the chocolate and butter in a saucepan over low heat, stirring until smooth (I just microwaved it @ 50% power for about 30s in intervals), then remove from the heat and cool for about 5min. Whisk together the egg, cream, sugar, vanilla and salt in a bowl. Whisk in the chocolate mixture until combined.
4. Pour the filling into the cooled crush and rap the pan once against the counter to eliminate any air bubbles. Bake for about 18-20min or until the filling 1inch from the edge is set and slightly puffed but the center wobbles when the pan is gently shaken. (The center will continue to set as it cools)
5. Cool the tart completely in the pan on a rack for about 2hours. Chill for about 4hours, uncovered, until the center is firm. Serve cold for a firmer texture or at room temperature for a softer one.