Preparing delicious tarts

Tart is a baked dish that consists of a filling over the base of pastry with an open top that is not covered with pastry. This pastry is normally a short crust item. The filling can be either savory or sweet, though the modern tarts are typically fruit based. A few examples of tarts include jam tarts which come in different colors based on the flavor of the jam and the bake well tarts. Below is a recipe to prepare a delicious tart. Chocolate tart with lemon cream and marinated fruits For the pastryrnIcing sugar – 80 gramsrnPlain flour – 125 grams, and little extra for dustingrnUnsalted butter – 75 gramsrnEgg yolks – 2rnVanilla pod – ½, seeds scraped outrnRice for baking the blind (you could use baking beans alternatively) For the marinated fruitsrnCaster sugar – 100 gramsrnFinely grated fresh root ginger – 1 rnFinely diced papaya – 1rnGrapefruit rnPomegranate – 1, seeds only Chocolate tart rnDouble cream – 150 milliliter rnFat milk – 250 milliliter rnDried chili flakes – small pinchrnMelted dark chocolate – 400 gramsrnWhite rum – 50 milliliter rnEggs – 2 For the lemon creamrnDouble cream – 200 milliliter rnLemon juice – 1 lime Preparation: Preheat the oven to 180 degrees C. rnFor the pastry: In a food processor, place all the ingredients except the rice and blend them in light pulses till the mixture looks like fine breadcrumbs. Remove it from the processor and using your hands, form a smooth ball. With cling film, wrap it and refrigerate it at least for an hour. rnFor the marinated fruits: In a small saucepan, place the sugar, ginger and 3 1/2 ounces of water over medium heat. Cook till the sugar gets dissolved. Take it off from the heat and keep it aside to cool. Once it is cooled, add the fruits into the mixture. Keep it in the fridge till it is frozen. Take the pastry out of the fridge. Roll out the pastry on a lightly floured surface till it is 5 mm thick. On a baking tray, place a 25-30 cm chef’s ring. Gently lift the pastry and firmly press it into the chef’s ring. On top, place a large sheet of paper that is grease proof and then fill it with baking beans or rice. This is known as baking blind. Bake for 12 minutes or till it becomes golden brown in color. Take it out of the oven and discard the rice and paper. For the chocolate tart – Put the milk and cream in a large saucepan along with the chili flakes. Warm it through and take it off from the heat. Add the rum, chocolate and egg yolks. Stir well. Pour the chocolate mixture over the pastry once it is cooled. Then bake it for 40 minutes. rnFor the lemon cream – Whisk the cream till stiff peaks are formed once you remove the whisk. Add the lemon juice into it and stir. rnTo serve, on each plate, place a slice of the tart and put cream on top. Put the fruits on the side.