… sugar for my honey … I am not too sure about the baking abilities of “The Searchers” but as my husband has definitely a sweet tooth I served a nougat & berry tarte on his birthday: The berries are giving a nice contrast to the sweetness of the rich and creamy nougat-filling – perfect on a crispy short crust pastry.
And a the cake didn’t last long, so it was not too bad I guess …
For the short crust pastry:
- 200 g butter
- 100 g icing sugar
- 1 medium egg
- 300 g all purpose flour
- pinch of salt
For the filling:
- berries as you like it
- 250 g nougat-filled chocolate
170 ml cream
- 50 g soft butter
- a good pinch of sea salt
- 1 tbsp almond meal
- 2 leaves of gelatine
- a bit of finely grated white chocolate
Preheat the oven (175°C, fan oven).
Ideally prepare the dough the day before and let it set in the fridge over night.
For the short pastry combine butter, sugar and salt with the dough hooks of the hand mixer. Then add the egg – whisk – next the flour – and whisk again. Cover the dough in cling wrap and let it rest in the fridge for at least one hour.
Roll the pastry out between cling wrap or baking paper. Line out a tart shell with the pastry, prick the cake base with a fork several times and blind bake the dough for approx. 15-20 min. at 175° until it is golden brown. I cover the dough with baking paper before baking and weigh it down with ceramic baking pearls. For the last 5 minutes I bake the cake base without a cover, watch carefully!
Prepare the berries: Wash them if necessary and remove everything that you don´t want to find on your tarte.
For the filling melt the nougat-chocolate slowly in a bain-marie.
Bring the cream to boil and let it cool down a bit.
Soak the gelatine in cold water for a few minutes.
Beat the butter with a hand mixer until soft and creamy.
After the cream has cooled down a bit combine it with the also cooled down nougat-chocolate (cosy room temperature is right I guess) and add the sea salt. Add the chocolate-cream-mix to the butter and whisk everything together.
While constantly whisking with a hand mixer add the previously soaked gelatine (water removed, gelatine squeezed out) until it has dissolved. To exclude any clumps sieve the filling through a fine mesh.
Cover the pastry shell with one tbsp of almond meal to avoid the shell to get soaky.
Add the nougat filling and decorate the tarte with berries and white chocolate.
Let the tarte set in the fridge for a few hours or over night.
Serve at room temperature – not straight out of the fridge.