Yes I AM back. Once again I have been so caught up with work and completely piss tired after hanging out with my friends and KB that I completely forgot about my blog! Again!

But a few days back I was browsing the net and I came across a recipe for ‘Raspberry Truffle Tarts’, on the website it looked as amazing as I imagined it to taste like.

Unfortunately, my beloved Samsung Camera died on me. Yes it did. The day before my graduation ceremony when I was in Perth last month. My mum bought a cheap Canon one. For the price AUD100 it took decent photographs but this truffle tart that I made was taken by KB’s Iphone3G. The quality ain’t so good. I have to invest in a camera soon. Maybe me, my bro and KB should share $$ and get one of those fancy schmancy DSLR cameras or whatever it is people call them nowadays.

Plus I need to get a food processor. I want a Cuisinart food processor but my budget only allows a Kenwood one but still not so bad. Meanwhile I am making do with a mortar and pestle to crush the daylights out of the biscuits used to make bases for my cheesecakes and tarts. Very messy.

Okay I can whine for days if you let me, so let’s get moving to ma truff tarts.

Firstly, I met KB at Carrefour at Plaza Sing (that’s where we roll) where he was extremely late but me being the gracious lady I spent the extra time browsing through the many goodies there!

(BTW grocery shopping is my favourite past time)

However, the 20 inch heels that I vainly wore that day didn’t permit me to browse too much so I contained myself to the bread section. The bread section in Carefourr is unbelievable. I got crankier by the second regardless of my stationary position, thankfully KB arrived right around then and made me feel MUCH better by laughing at my selection of shoes that day.

ANYWAY, I kindly informed KB that I wanted to make rasb truff tarts, so we went in search of raspberries and the sales assistant there kindly informed US that raspberries were sold out. That was enough to make me throw a hissy fit, but KB dragged me along before I could do any damage and coerced me to get strawberries instead.

Strawberries as substitutes for raspberries?!?! Pffft unheard of. But I bought it anyway saying that it would be used for another purpose AND DEFINITELY NOT FOR MY RASPBERRY TRUFFLE TARTS.

And because KB was blessed with a kind heart since birth we ended up at the Cold Storage at Northpoint to see if they had any raspberries there. But there were absolutely NO RASPBERRIES.

So my point is…. Yesterday I made Strawberry Truffle Tarts.

And boy was it good.

Love,

TSC

Adapted from Joy of Baking

Biscotti Crust:

8 ounces (225 grams) store bought biscotti, broken into pieces

5 – 6 tablespoons (70 – 84 grams) unsalted butter, melted

Filling:

140 ml strawberry sauce (recipe follows)

10 ounces (I used 340 grams) semi sweet or bittersweet chocolate, chopped (Good quality pls, I used Ghiradeli)

1 cup ( I used 300 ml) heavy whipping cream (contains 36-40% butterfat)

Strawberry Sauce:

1.5 cups fresh strawberries

2 tablespoons (30 grams) granulated white sugar, or to taste

Garnish:

Fresh strawberries

Strawberry Truffle Tart: Preheat the oven to 350 degrees F (180 degree C). Have ready a 8 – 9 inch (20 – 23 cm) fluted tart pan.

Biscotti Crust: In your food processor, place the biscotti and process until finely ground. Transfer to a bowl and add the melted butter. Stir to combine. Press this mixture over the bottom and up the sides of the tart pan. Bake in the preheated oven for about 15 minutes or until golden brown. Remove from oven and place on a wire rack to cool completely before adding the filling.

Strawberry Truffle Filling: First, make the strawberry sauce. Place 1 cup of fresh strawberries in your food processor and process until the strawberries are broken up. Pour into a strainer, set over a bowl, and gently press the strawberries to extract their juices. Add sugar to taste. You will need 140ml of strawberry sauce.

Place the chopped chocolate in a medium sized stainless steel bowl. Heat the cream in a saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes or until melted. Stir until smooth. Stir in the strawberry sauce. Pour the chocolate filling into the baked and cooled crust, smoothing the top with an offset spatula. Cover and refrigerate overnight.

To Serve: Cut into small slices and serve with fresh strawberries, whipped cream and/or creme fraiche but it tastes perfect just on its own.

Serves about 12 – 14 people


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