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Thursday, 21 June 2012

"Eclairs Tart"

"You never forget a beautiful thing that you have eaten or made, cause'
Even after you eat it, it stays with you - always"
Our love for Eclairs pastry has grown with every year passing by. This is one sweet treat which has never missed the shelf of a good bakery. The chocolaty crust with the creamy filling provides contentment to your heart and soul with every bite.
So this one is my take on Eclairs with a twist.
Using the remaining pastry dough from the Spinach & cheese quiche I prepared this tart.
Keeping the originality of the choco crust & flavorsome creamy filling, the tart has its own unique flavors to offer you.
So do try this recipe & Enjoy the Dreamy Eclairs Experience !!!!

"Eclairs Tart"


1 recipe pastry dough - refer to the pastry recipe in Spinach & Cheese Quiche post

For Cream Filling:
100 gms cream cheese
2 tsp sweet lime juice
1 tsp lemon juice
1 tsp rind of lemon
1 tsp rind of sweet lime
4-5 tsp sugar - powdered ( you can adjust the sugar as per taste)

For Chocolate Crust:
1 bar plain dark chocolate
3 tsp butter - softened
3-4 tsp sugar - powdered
3 tsp strong black coffee
4-5 drops vanilla essence (optional)

  • Roll the pastry dough on a floured surface and with the help of a rolling pin layer it on the pie or tart mould. 
  • Press the sides and cut out the remaining dough. Refrigerate it for 30 mins
  • Heat the oven at 180*C for 10 mins. Prick the pastry dough with a fork. 
  • Cover it with a baking sheer/ butter paper and fill it with beans to add weight & blind bake it for 15 mins.
  • Remove the paper and beans and bake the pastry for another 20 mins till its brown and firm all over.
  • Kee aside to cool . 
  • In a bowl, whip the cream cheese till smooth , add sugar, lemon juice, sweet lime juice and rinds. Mix well.
  • Pour it in the pastry case and let it chill for 30 mins.
  • Melt chocolate in microwave or on a double boiler and let it cool
  • Whip butter and sugar seperately till it becomes soft and of a smooth consistency
  • Add cooled chocolate in the butter and mix well. Add black coffee and vanilla essence and mix it properly. 
  • Pour over the cooled pastry and keep it back in the refrigerator for 30 mins till chocolate is firm and set.
  • Before serving dust a little icing sugar on top.
  • Slice & serve.
Note : If you dont like tangy or fruity flavours then you can ignore the lemon or lime juice in this recipe.

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