The Chef Upstairs

RECIPES

Strawberries

 

 

Chocolate Dipped Strawberry Heart Tarts 

(Demonstration 2 – Harbourfront Canada Day - 2011)

Makes 6 crepes

  • 12 x 3inch (7.6cm)  Sweetened  Tart Shells
  • 1 cup flour
  • 1/2 cup cornstarch
  • 1/2 cup icing sugar
  • 3/4 cup butter, softened
  • 100g Cooking Chocolate
  • 1 L  fresh strawberries
  • ½  cup white sugar
  • 1 tablespoon cornstarch
  • 1/4 cup boiling water
  • 2 Tbsp Strawberry Jam

Directions

  • Combine flour, cornstarch and icing sugar in a large bowl (Ideally sift them together)
  • Blend in the butter, mixing to form soft dough
  • Refrigerate dough and roll into ½ cm thick sheet
  • Using a heart cutter, cut out 12 hearts and bake on 325 for 15 minutes, or until golden
  • Melt chocolate on low heat over a double boiler and dip cookies to coat one side of the heart
  • Hull strawberries and chop into wedges and combine with sugar, cornstarch, water and jam in a pan
  • Simmer until strawberries have softened and mixture has thickened
  • Pour into tart shells and bake on 350 until pastry is golden about 12-15 minutes
  • Top with heart shaped cookie

 


 

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