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Christmas chocolate and cranberry tart. recipe

Chocolate and Cranberry tart

Finish your Christmas meal on a happy note with this chocolate and cranberry tart. Here’s how Arno Ralph, a member of Culinary Team South Africa and one of four Lindt chocolatiers based in Cape Town makes this festive tart for his loved ones. This tart has a moist, dense, chocolaty center with a crisp top.

Ingredients

For the Filling
200g Premium Dark Chocolate
170g Butter
4 Egg Yolks
4 Egg Whites
200g Sugar
30g Dried Cranberries
30g Roughly Chopped, Roasted Almonds

For the Sweet Pastry
325g Salted Butter
175g Icing Sugar
2 Eggs
500g Cake Flour
Very stable and nice to roll. Ensure it is cold when rolled.

Method

Filling
Melt the chocolate and butter together.

In a separate bowl, combine the egg yolks with half of the sugar and whip up to full volume (ribbon stage).

Fold the chocolate mixture into the yolks.

Beat the egg whites, adding the remainder of the sugar until stiff peaks form.

Gently fold the egg whites into the chocolate mixture.

Place filling into pre-baked tart shell (see recipe below).

Bake at 170°C for between 15-20mins. This tart will sink as it cools.

Cool before removing from the tin.

Serve with chocolate shavings and whipped cream/ice-cream.

Sweet Pastry
Combine all ingredients into a smooth paste, and allow to chill.

Roll out to desired thickness and line tart case.

Place baking beans (rice/pasta/kidney beans) with grease proof paper on top of lined tart case.

Bake in oven at 180°C for 10mins or until sides are golden brown.

Remove baking beans and place back in oven until base is cooked (roughly 5mins).

Allow to cool down.

Less than 50 mins preparation time
About 1 hour cooking time
Serves: 770g (1 X 20cm round pie tin)

South Africa's proud Olympic culinary history

South Africa first sent a team overseas to compete in the Culinary Olympics in 1980; bringing home five individual gold medals and winning fourth place overall in the hot kitchen competition. For the first time ever in 2000, the South African National Culinary Team or Culinary Team South Africa as it is now known, was comprised of a wholly South African born, and trained, team.

Throughout the culinary team’s history, renowned chefs have been a part of the team, including Bill Gallagher, Heinz Brunner, Manfred Muellers, Bruce Burns, Andrew Atkinson, Garth Shnier, Paul Hartmann, David Higgs and Garth Stroebel.

In 2004, Team SA brought back four medals constituting of three silvers and one bronze. In 2008, Culinary Team SA brought back a gold medal in the Hot Kitchen section – the first gold to be won by South Africa in 16 years. In the same year, Culinary Team SA were awarded the official South African Team status by the Department of Arts and Culture’s Bureau of Heraldry. This recognition reflects the enormous achievements of the South African Chefs Association and growth of the South African National Culinary Team.

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