AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
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Wednesday, May 23, 2007

Fresh Mint Chocolate Truffle Tart






Ingredients for Tart Dough:

175 gm. Plain flour
60 gm. sugar
1/4 tsp. salt
125 gm. unsalted Butter
1 egg yolk
2 tbsp. cold water
1 tsp. vanilla extract

Ingredients for chocolate filling:

1 1/2 cups Dairy whip cream
40 leaves of mint leaves
350 gm. cooking chocolate - chopped into pieces
2 Tbsp. light corn syrup


Method:

(1) For tart dough, put all the tart dough ingredients into a food processor and pulse a couple of times till it just binds into a dough. Chill in the refrigerator for 20 mins.
(2) Roll out the tart dough into a tart pan of your choice. I used a rectangular tart pan of 13" x 4". You can also use mini tart pans for parties. Preferably with loose bottom.
(3) Line the pastry shell with parchment paper and fill with pie weights or beans and bake in the oven at 180C for about 15 mins. Remove pie weights and continue to bake for another 10 mins. or till golden brown. Leave aside to cool.

(5) Remove) For fillings, warm the cream in a saucepan until small bubbles appear on the surface. Remove from heat and add the mint leaves and let it stand for about 20 to 30 mins. Sieve cream and discard the mint leaves.
(6) Melt the chocolate over simmering water or microwave it for 30 seconds. Pour the warm cream into the chocolate and stir till smooth.
(5) Add in Light corn syrup and stir till smooth.
(6) Pour chocolate filling into the baked pie shell and chill in the refrigerator till set.
(7) Sift icing sugar on top and serve.

24 comments:

Anonymous said...

mmm...this looks delicious...can please share the recipe?

thank you...

Anonymous said...

Hi Aunty Yochana,

U made beautiful cakes, tarts & other goodies...

Do u conduct any bakery lessons? If so, i would like to sign up.

Regards
Madeline

Mommy Dearest said...

Hi Aunty

All your cakes and bread are so nice, I really enjoy looking at them one by one, thanks for sharing, really learned a lot。

May I ask how you can make your cream stiff enough for cream cake? Mine just melt as I put on the cake。

And may I ve the recipe of your truffle please?

TIA n cheers

cui said...

Aunty, can i have a piece of it? LOOK SO YUMMY!!!

Anonymous said...

Hi

can share recipe for this? :)

Anonymous said...

Hi Yochana,
How do you have such a nice cut on your choc tart?
Would you mind sharing recipe?
I'm hungry already :p
Thank you!!
Wang

Anonymous said...

Hello Yochana,

Ai yoh ! Look at the chocolate can really cure my depression....

From Karen Hong

yochana said...

Karen,

I also feel that way when I see your macarons...so delicious with all them yummy fillings.

rgds

yochana said...

Hi Mommy dearest,

when you whip your whip cream, make sure it's chilled and preferably with the bowl chilled too. It will melt away if your whipping cream is not cold enough.

rgds

Berenice said...

Hi Aunty Yochana,

I love baking, just like you! Was wondering if you could post up the recipes for this chocolate truffle tart and the garlic cheese bun??

thanks so much,
Berenice

yochana said...

Hi Madeline,

thanks for your compliments.

I don't conduct bakery lessons but I might though. Firstly I need to know what you actually wants to learn?

rgds

Anonymous said...

Hi Aunty Yochana,

Thanks for yr reply.

I would like to start from the basic of baking a cake.

I started baking recently when i chanced upon on yr blog.

It's interesting tat i actually hav tried out yr orange chiffon cake & sugar roll. The steps are clear & I somehow managed to bake.

I would like to learn on how to whip cream, making cake decoration... A birthday Cake which i can bake for my mom & my two sons on their birthdays...

Regards
Madeline

Anonymous said...

hehe..aunty yochana...just conduct gd n cheap lesson (hands on or demo oso can )for ppl like us who have a passion for baking yet nt very rich :P I believe u have lots of supporters!!Yr cake really make me feel i am lacking alot of practise and skills :(
Unlike commercial is just to earn the money rather than the passion of baking..."passion of baking is very impt"

Rgds,
Ivy

yochana said...

Madeline,

I'm glad that you succeeded in your bakes. You seems to understand instructions well.

As for creaming a birthday cake, you have to practice. Make a sponge cake and just decorate to your preference...using whip cream or butter cream.

For whip cream, make sure your cream are properly chilled. Just pour out from the carton box and whip.

rgds

Anonymous said...

Hi Aunty Yochana,

Thank u again for yr reply.

I shall try on the whipping cream but where do i buy them?

Do i need to put in any sugar or essence when whipping the cream?

How do i made the colouring of the cream if i want the cream to be in pink or watsoever colour?

Sorry tat i keep on asking u questions. U are such a nice lady

Regards
Madeline

yochana said...

Madeline,

You can buy whip cream from Sun Lik - both Dairy and Non-Dairy Cream. You don't have to add sugar but for Dairy you can a little of you want to.

As for colouring, just drop in some colouring while the cream is whisking.

rgds

Anonymous said...

Hi Aunty Yochana,

Sorry...How do i noe which brand is dairy or non-dairy? Which one (Dairy/Non-Dairy) is most preferred? How long can i keep the cream?

Btw i baked the sugar roll & i used yr buttercream recipe... It's nice n gobbled up by my family members in no time. Thank u


Regards
Madeline

yochana said...

Hi Madeline,

You can ask the lady in the shop. She will tell you. Anyway some whip cream comes with the word Non-Dairy cream and those that has 35% fat are Dairy whip cream like Elle Vire. There's an expiry date on the box. Non-Dairy can freeze but Dairy cream cannot freeze.

rgds

shirley said...

Hi aunty yochana

May i know what is light corn syrup? Is there a substitute for it? Or can i just omit it?

Can I omit the mint leaves too?

Thanks

yochana said...

Hi shirley,

Corn syrup is just what the name implies, a liquid derivative of corn starch, that is primarily the sugar called glucose.

You can get light corn syrup - KARO is the brand from Cold Storage. You can use glucose instead of light corn syrup.

rgds

Anonymous said...

Hi aunty yochana

The dairy whipping cream normally come in 1 litre and stated to be consume in 3 days after open.

If cannot freeze it, how to finish using it? Can we just put in the fridge?

Thanks

yochana said...

Hi anonymous.

You can buy the small packaging in cold storage. It comes in 250 gm. packaging. I think the brand is President. Leftover whip cream must put in the fridge.

rgds

elaine said...

hi aunty,
can i prepare from the corn syrup from scratch because i can't get in moscow. what's the portion for liquid, corn flour?do i need to add some sugar or so?thank u so much

Anonymous said...

Hi,
wish to ask whether can i omit the corn syrup?

thanks
maggie