Saturday, July 30, 2011

Your Ultimate Loaded Citrus Cherry Dark Chocolate Tartlets

OK, let me start by acknowledging how humbled I feel this week by the love I have gotten through this blog. After I seriously started posting recipes & photographing my food in late December 2010 I have made new friends, learnt tons & felt great. I'm neither a master cook & nor a star food photographer, this journey has helped me become a decent concoction of both the attributes for sure. Idea of my blog has always been to try something new & present it in a creative way. You clicks tell me something is working for sure & I need not give up. Earlier this week we had our 100,000th visitor at, this gives me confidence & motivates me to do more. Thanks again for all the love, you guys keep me Going !!!

It had been a while now & I'd been bringing bags of cherries home only to see them vanish quick. My husband & my son can't keep their hands off cherries in the summer - hence the vanishing act. Last weekend finally I did deal with my two boys, that if can resist this time, they will get something new. I didn't have time to bake the shell so I used my Favorite keebler Graham cracker shells. This recipe was quick & divine. A lot of inspiration was derived from one of my favorite bloggers Lindsey @ , but I played with the contents & fillings. I'm definitely gonna bake a shell next time ( Look at Lindsey's pictures .. absolutely Mouthwateringg.. ) For now, heres what I did..

Ingredients: -
2 lbs pitted cherries (6 cups)
Juice of 1/2 Lime freshly squeezed
Juice of 1/2 Orange freshly squeezed
1/2 cup sugar
1/2 Stick unsalted butter
1/2 cup heavy cream
1/4 cup chopped roasted hazelnuts

Preparing the preserve = The Filling..
Method: -
We start by pitting our cherries.
I don't have a fancy tool to pit cherries, my method is simple, cit a cherry in half & use you hands to pop out the seed. This method is comparatively hassle-free & leaves less of the cherry blood on your kitchen counter.
Heres an interesting link to 4 different ways to pit a cherry.

Combine cherries with sugar; stir into cherries.
Bring to a full boil, stirring, over high heat.
Add lemon juice & orange juice along with some orange zest & return to a boil
Keep stirring constantly, boil 1-2 minutes.
Remove from heat and skim off foam.
Immediately spoon preserve into a jar.

For Dark Chocolate Hazelnut Ganache: -
Place the finely chopped chocolate and butter in a medium bowl and set aside. 
Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 3-4 minutes. 
Pour cream mixture over chocolate and butter and let sit until melted, about 5 minutes. 
At this stage mix in finely chopped roasted hazelnuts.
Keep stirring gently until smooth. 

Assembling the Tart: -
We need to do this step quick & carefully & complete it while shells are still in the foil protection.
Take the shells out of refrigerator & line them up on a tray.
Gentlely drop 2 spoonfuls cherry preserve in each tarlette.
Pour almost 3 spoonfuls ganache into each shell and quickly transfer to the refrigerator.  
Chill until set, about 2-3 hours.

Time to enjoy the labor of your hard work.

I loved my Graham Cracker shells, they a delicate though...

Shell crumbling, preserve oozing out yum..yumm... Sinful !!!

I loaded my Tart with some extra cherry love..
Let me know how you like it !

Love, Sonia

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