dark chocolate shortcrust pastry recipes

Dark Chocolate Shortcrust

Pastry recipesF R O M

Chocolate Salted Caramel Mini Tartlets

6

Cherry Ripe Ice Cream Sandwiches

9

Simple Chocolate Ganache Tart

11

Raspberry Chocolate Brownie Tart

12

Chocolate & Hazelnut Crostata

15

Tartamisu (Tiramisu Tart)

17

Top Deck Mousse Tart

19

Carême’s dark chocolate shortcrust pastry

is the ultimate special occasion treat. Back

by popular demand, this ‘little black dress’

of pastry is every discerning baker’s must-

have freezer staple.

Made with premium quality dark couverture

chocolate, our decadent dark chocolate

pastry can quickly turn a simple dish into

a show stopping, beautiful dessert.

It works well with many different fillings,

including caramel, coffee, berries, nuts,

spices, banana, dates, cherries and oranges,

making it the perfect product for creating

treats. At its purest and simplest, our

pastry can be used to make a silky-smooth

chocolate ganache tart that is guaranteed to

wow the most discerning dinner guests!

C H O C O L AT E S A LT E DC H O C O L AT E S A LT E DC A R A M E L M I N I TA R T L E T S C A R A M E L M I N I TA R T L E T S

If you’re looking for all the good things rolled into one, this delicious recipe is salty AND sweet. The biscuity dark chocolate pastry base is in perfect balance with the salted caramel filling, creating a dessert everyone in your family will love. They’re so

yummy, you might want to make two batches, just in case!

M E T H O DM E T H O D

1 Preheat oven to 165°C fan-forced (185°C conventional).

2 Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour. Using a 7.5cm round egg ring (or chef’s ring), cut 12 circles. Press each circle gently but firmly into the wells of a mini tart tin, then transfer to the fridge to chill for 30 minutes.

3 Bake for 15 minutes then remove from oven and set aside to cool.

4 Place caramel spread in a small microwaveable bowl and mix with a fork until smooth. Microwave on medium power for 30 seconds, until slightly runny. Spoon the caramel spread into each tartlet shell, two thirds of the way to the top, then transfer to the fridge to chill for 20 minutes.

5 Microwave the chocolate in short bursts on half power, stirring between each burst until the chocolate is smooth and glossy. Add the vegetable oil and stir until well combined. Pour a layer of chocolate on top of each tartlet and sprinkle with sea salt flakes. Transfer to the fridge to chill again until chocolate has set, then serve.

I N G R E D I E N T SI N G R E D I E N T S

• 1 (300g packet) Carême Dark Chocolate Pastry, defrosted

• 200g good quality caramel spread (we use ‘Bonne Maman’, but Nestle ‘Top & Fill’ will also work)

• 200g good quality 70% dark chocolate, chopped

• 1 tablespoon vegetable oil

• Sea salt flakes, to serve.

6

Makes: 88 Skill Level: E A S YE A S Y Prep/cook time (mins): 6 06 0

C H E R RY R I P E C H E R RY R I P E I C E C R E A M S A N D W I C H E SI C E C R E A M S A N D W I C H E S

Relive your childhood memories with these delicious cherry ripe ice cream sandwiches! Loaded with cherry ripe ice cream between delicious dark chocolate shortcrust pastry and coated with dark

chocolate, this frozen treat is perfect for hot summer days.



2 Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour.

3 Line two cookie trays with baking paper. Using a 9cm chef’s ring as a template, cut out 16 circles and place on trays. You will need to re-roll the pastry trim to yield 16. Then bake in the oven for 12-15 minutes until the pastry is cooked. Remove from oven and set aside to cool completely.

4 Warm the cherry conserve very gently in the microwave until slightly runny, then combine with the condensed milk and set aside. If your cherry jam isn’t very bright, add a couple of drops of red food colouring to the mixture.

5 In a separate bowl, whip the thickened cream until stiff peaks form, then gently stir in ¼ cup of the condensed milk mixture and combine. Add the remaining mixture to the cream with the cherry ripe bars and coconut, then gently fold through until just combined (you want to keep as much air in the cream as possible).

6 Transfer the mixture into a rectangular baking dish and freeze until ice cream has set (preferably overnight).

7 Use a 9cm chef’s ring, cut 8 circles of cherry ripe ice cream. Sandwich each ice cream round between two chocolate pastry biscuits, then dip in dark chocolate and sprinkle with coconut. Freeze until chocolate has set, then serve cold.


• 1 x (300g packet) Carême Dark Chocolate Pastry, defrosted

• 1 395g can sweetened condensed milk

• ¹⁄³ cup cherry conserve or jam (we use ‘Bonne Maman’)

• 500ml thickened cream

• 100g cherry ripe bars, chopped

• 50g desiccated coconut + extra for presentation

• 100g dark chocolate, melted.

9

Makes: 88 Skill Level: I N T E R M E D I AT EI N T E R M E D I AT E Prep/cook time (mins): 9 09 0

S I M P L E C H O C O L AT E S I M P L E C H O C O L AT E G A N A C H E TA R TG A N A C H E TA R T

This silky chocolate ganache tart is guaranteed to be a sure-fire hit at your next dinner party. Simple, yet beautiful,

the crisp chocolate pastry base perfectly complements the rich chocolate ganache filling. For an extra decadent dessert,

serve it with fresh berries and double cream!




3 Line a 35cm x 13cm rectangular tart tin with the pastry, gently pushing it into the tin, then line pastry with baking paper.

4 Fill tart tin with baking weights, making sure to fill the weights to the top of your tart to support the sides and base during baking. Place on a baking tray and bake for 20 minutes.

5 Remove tart from the oven and carefully scoop out the baking weights, then return to the oven for a further 5 minutes to ensure the base is cooked. Remove from oven and set aside to cool.

6 Cut the chocolate into small pieces and place into a mixing bowl.

7 Place the cream into a saucepan and bring to the boil. Remove from heat and pour over the chocolate. Add the butter and whisk until the mixture is smooth, glossy and combined.

8 Pour the mixture into the tart shell, smooth over with a spatula, the transfer to the fridge to chill 2 hours.

9 Once set, dust the top with good quality cocoa powder before serving.



• 170g good quality 70% dark chocolate

• 400ml Thickened cream

• 80g Unsalted butter, cut into small pieces

• Good quality cocoa powder, to serve.

11

Serves: 88 Skill Level: E A S YE A S Y Prep/cook time (mins): 6 06 0



2 Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour. Using a 26cm dinner plate as a template, cut out a circle.

3 Line the base of a 23cm deep tart tin with baking paper. Line the tin with pastry, gently pushing it into the tin. Line with baking paper and fill with baking weights, making sure you fill the weights to the top of the tin to support sides and weigh down the base. Place onto a baking tray and bake for 15 minutes.

4 Once cooked, remove from oven, and carefully scoop out the baking weights. Return to the oven for a further 5 minutes to ensure the base is cooked, then set aside to cool.

5 Beat eggs and sugar together until the mixture is pale and fluffy (about 6-8 minutes). Stir in the vanilla bean paste and melted butter, then add the flour and cocoa powder and fold until just combined. Pour the filling into the tart case, then top with the fresh raspberries.

6 Bake in the oven for 45 minutes, until the top is just set with a slight wobble. Set aside to cool slightly. Serve warm with a scoop of ice cream.*

* This recipe makes a very fudgy brownie filling. If you prefer it more set, bake for 10-15 mins longer.



• 3 large eggs

• 250g brown sugar

• 1 teaspoon vanilla bean paste

• 175g unsalted butter, melted

• ½ cup plain flour

• ½ cup cocoa powder

• 250g fresh raspberries

• Ice cream, to serve.

R A S P B E R RY C H O C O L AT E R A S P B E R RY C H O C O L AT E B R O W N I E TA R TB R O W N I E TA R T

Tangy, chocolatey AND fudgy – what more could you ask for? You can whip up this simple brownie tart on a Saturday morning and it will be ready in time for ravenous kids to eat when they get

home from sport. If you want to mix things up a bit, try adding blueberries or strawberries to make a berry twist!

Makes: 88 Skill Level: E A S YE A S Y Prep/cook time (mins): 9 09 0

12

C H O C O L AT E &C H O C O L AT E &H A Z E L N U T C R O S TATAH A Z E L N U T C R O S TATA

Send your guests ‘nutty’ with this delicious chocolate and hazelnut crostata that packs a sneaky boozy punch! The rich

combination of maple syrup, Nutella and Frangelico encased in dark chocolate shortcrust pastry is absolute heaven on a plate.



2 Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour. Using a 26cm round dinner plate as a template, cut a circle.

3 Line the base of a 23cm tart tin with baking paper. Line the tin with the pastry, gently pushing it into the tin. Re-roll the pastry trimmings to 5mm thick, then use a fluted pastry cutter to cut long strips. Transfer the tart case and pastry strips to the fridge to chill for 30 minutes.

4 Line pastry with baking paper, and fill with baking weights, making sure you fill the weights to the top of your tart to support the sides during baking. Place onto a baking tray and bake for 15 minutes.

5 Once cooked, remove from oven, and carefully scoop out the baking weights. Return to the oven for a further 5 minutes to ensure the base is crisp and dry. Remove from oven and set aside to cool.

6 Place butter and caster sugar in a saucepan over low heat, stirring until the sugar has dissolved. Add the maple syrup and Nutella, stirring until smooth. Set aside to cool for 5 minutes, then stir in the eggs, Frangelico and hazelnuts.

7 Pour the mixture into the pastry case, then lay the remaining pastry strips over the top of the filling, pressing the edges to adhere to the tart case. Bake for a further 45 minutes in the centre of your oven until filling is set.

8 Once cooked, remove from oven, and set aside to cool. Serve with a dusting of icing sugar and dollop cream.



• 100g unsalted butter

• ¾ cup (165g) caster sugar

• ½ cup (175g) maple syrup

• ½ cup (165g) Nutella

• 2 large eggs

• 2 tablespoons Frangelico

• ½ cup (75g) roasted hazelnuts, roughly chopped

• Icing sugar, to serve

• Dollop cream (double cream), to serve.

15

Serves: 88 Skill Level: E A S YE A S Y Prep/cook time (mins): 9 09 0

TA R TA M I S U TA R TA M I S U (( T I R A M I S U TA R TT I R A M I S U TA R T ))

This modern take on Tiramisu - the ‘Tartamisu’ - combines a boozy chocolate ganache with our signature dark chocolate

shortcrust pastry and a zingy mascarpone topping, creating an utterly decadent adult Easter treat you definitely won’t want

to share with the kids!

17



2 Line a 20cm fluted deep tart tin with the pastry, gently pressing the pastry into the base and sides of the tart tin.

3 Trim the pastry until it is level with the top of the tin. Prick the base of the tart tin with the tines of a fork, then place into the freezer for 20 minutes.

4 Remove tart from the freezer, then line the pastry with baking paper and baking weights and bake in the oven for 12-14 minutes. Remove the tart from the oven, then remove the paper and weights and place back into the oven to bake for an additional 12 minutes. Remove it from the oven and set aside to cool completely.

TO MAKE THE GANACHE:

1 Chop the dark and milk chocolate into small pieces and place into a metal bowl.

2 Add the cream into a microwave safe bowl, then microwave it in short bursts until just boiling.

3 Add the coffee liqueur to the heated cream and stir to combine. Pour the cream mixture over the chocolate and let it stand for 1 minute to allow the chocolate to melt.

4 Whisk the mixture until completely combined and smooth, then allow to cool. Once cool, pour the ganache into the tart pastry and smooth it with a spatula. Place into the fridge for 1 ½ - 2 hours to set.

TO MAKE THE MASCARPONE CREAM:

1 Combine cream and icing sugar in a large bowl and mix until stiff peaks form.

2 Add the mascarpone cheese and vanilla bean paste and mix until just combined.

3 On top of the ganache, fill the remainder of the tart case to the top with the mascarpone cream and level until smooth. Transfer the remaining mixture into a piping bag with a large French piping tip (or a large round piping tip), then pipe small dollops of the mixture on top of the tart.

4 Refrigerate for a minimum of 2 hours until completely set, then sprinkle with cocoa powder, cut and serve.


• 1 (300g packet) Carême Dark Chocolate Shortcrust Pastry, defrosted

FOR THE GANACHE

• 100g dark chocolate, coarsely chopped

• 30g milk chocolate, coarsely chopped


• 60ml coffee liqueur

FOR THE MASCARPONE CREAM


• 3 tablespoons icing sugar

• 250g mascarpone cheese

• 2 teaspoons vanilla bean paste

• Cocoa powder, to serve.

Serves: 6 - 86 - 8

Skill Level: I N T E R M E D I AT EI N T E R M E D I AT E

Prep/cook time: 6 0 6 0 + CHILLING TIME

TO P D E C KTO P D E C KM O U S S E TA R TM O U S S E TA R T

This obscenely decadent tart is definitely one for the chocolate lovers this Easter – it’s got chocolate,

on chocolate, on chocolate, with a delicious dark chocolate pastry base and topped with a curly dark

and white chocolate combo! Did we mention this dish is all about chocolate?! Yum.


• 1 (300g packet) Carême Dark Chocolate Shortcrust Pastry, defrosted

FOR THE DARK CHOCOLATE MOUSSE

• 6g gelatine powder

• 1 tablespoon boiling water

• 2 tablespoons caster sugar

• 1 tablespoon (20g) cocoa powder

• ¾ cups thickened cream, cold

• 50g dark chocolate

• ½ teaspoon Queen organic vanilla bean paste

FOR THE WHITE CHOCOLATE MOUSSE

• 6g gelatine powder

• 1 tablespoon boiling water

• 2 tablespoons caster sugar

• ¾ cups thickened cream, cold

• 70g white chocolate, melted

• ½ teaspoon Queen organic vanilla bean paste

FOR THE GANACHE

• 120g dark chocolate

• ½ cup thickened cream

FOR THE CHOCOLATE CURLS (OPTIONAL)

• ½ cup white chocolate melts

• ½ cup dark chocolate melts.


TO PREPARE THE PASTRY:



3 Using the base of a 20cm spring form cake tin as a guide, cut a 20cm circle. Additionally, cut two 7.5cm x 3.75cm rectangles from the pastry.

4 Line the base of the 20cm spring form cake tin with the pastry circle, then use the two pastry rectangles to line the sides of the tin, pressing them together firmly to join the base, creating a straight sided tart shell. Place into the fridge for 20-30 minutes.

5 Once chilled, remove the pastry from the fridge, line it with baking paper and fill it with baking weights (or chickpeas), making sure you fill the weights to the top of your tart to support the sides during baking. Bake for 12-14 minutes, then remove from the oven, remove the paper and weights and return it to the oven to bake for an additional 12 minutes, or until the pastry is golden. Once golden, remove it from oven and set aside to cool completely.

20

Serves: 88

Skill Level: I N T E R M E D I AT E I N T E R M E D I AT E TO A D VA N C E DTO A D VA N C E D

Prep/cook time: 11 h 3 0 mh 3 0 m + CHILLING TIME

TO MAKE THE DARK CHOCOLATE MOUSSE LAYER:

1 In a small bowl, combine boiling water and gelatine. Stir until completely dissolved, then set aside.

2 Add the dark chocolate into a microwave safe bowl, then microwave it on low power in short bursts of 20 seconds, stirring between heating until melted.

3 In a large mixing bowl, combine the sugar, cocoa and cream. Whip until firm peaks form using a hand or stand mixer, then add the melted dark chocolate, vanilla paste and gelatine mixture. Continue to whip the mixture until combined, then spoon it into the cooled tart case and smooth and flatten the top.

4 Place tart into the fridge to set for 20 minutes.

TO MAKE THE WHITE CHOCOLATE MOUSSE LAYER:

1 In a small bowl, combine boiling water and gelatine. Stir until completely dissolved, then set aside.

2 Add the white chocolate into a microwave safe bowl, then microwave it on low power in short bursts of 20 seconds, stirring between heating until melted.

3 In a large mixing bowl, combine the sugar and cream. Whip until firm peaks form using a hand or stand mixer, then add the melted white chocolate, vanilla paste and gelatine mixture. Continue to whip the mixture until combined, then spoon it on top of the dark chocolate layer and smooth and flatten the top.

4 Place tart into the fridge to set for 2-3 hours, or until completely set.

TO MAKE THE GANACHE:

1 Place chocolate into a bowl and set aside.

2 In a small saucepan, gently heat the cream over a low heat until it reaches a simmer. Pour the heated cream over the dark chocolate and allow to sit for 2 minutes, then stir until the mixture is smooth.

3 Place the mixture into the fridge for 30 minutes, or until it is a spreadable consistency, then smooth the ganache over the top of the mousse layers.

TO MAKE THE CHOCOLATE CURLS:

1 Melt the dark chocolate melts in the microwave in short bursts.

2 Once melted, spread the dark chocolate on a marble board (or stone benchtop) with an offset spatula until thin, leave it for 2 minutes then run a cake comb through it to create strips. Set aside at room temperature until set.

3 Melt white chocolate in the microwave in short bursts, then spread it over the set dark chocolate and leave until set.

4 Using the edge of a sharp knife at a 45° angle, gently scrape the top of the chocolate away from you to make curls.

5 Place the curls over the completed tart, then cut and serve.

21

DISCOVER MORE RECIPES ATC A R E M E PA S T RY. C O M . AUC A R E M E PA S T RY. C O M . AU

Carême Pastry is proudly Australian owned. Made in the

Barossa, South Australia

7 Petras Street, Tanunda SA 5352Phone 08 8563 1490

@caremepastry

dark chocolate shortcrust pastry recipes

Documents