You can’t go wrong with these Valentine’s Day tarts, which are very easy to make
(using readymade pastry) and include such popular ingredients as chocolate,
cream, bananas and strawberries.
CHOCOLATE TRUFFLE TART
Makes one 26-cm.
✔ 1 package frozen sweet pastry (900 gr.), defrosted according to
instructions on the package
✔ 300 gr. bitter chocolate, broken into small pieces
✔ 250 ml. 38% cream
✔ 25 gr. butter
✔ 1 egg yolk
✔ Fresh fruit for garnish
oven to 180º. Spread the pastry on a clean work surface and cut to the size of
the pie baking pan plus 3 to 4 cm. for the sides. Line the baking dish with the
pastry, cover with parchment paper or aluminum foil and place dry beans over the
paper for weight. Bake 15 to 20 minutes or until pastry is golden. Remove from
the oven; remove beans and foil and let cool.
To prepare filling: Place
cream and chocolate in a microwave-safe dish and melt at high speed (about 2
minutes). Add butter and stir until butter is melted. Add the egg yolk and
continue stirring until cream is smooth.
Pour the chocolate cream into
the tart crust and refrigerate for 3 hours.
Garnish with cut strawberries
or other fresh fruit.
Note: This recipe yields five individual 12-cm
tarts. If you want to serve the tart warm, remove the fruit from the tart, heat
in the microwave for 20 seconds and serve.
26-cm. deep baking dish
✔ 1 package frozen sweet crust pastry (900
✔ 6 eggs, separated
✔ 2 cups sugar
✔ 500 gr. 5% white cheese
✔ 500 gr. 30% cream cheese
✔ 1 tsp. vanilla extract
✔ 2 Tbsp. orange zest
Tbsp. self-rising flour
✔ 1⁄4 cup vanilla instant pudding mix
cup (200 ml.) sour cream
✔ 2 Tbsp. sugar
After defrosting the pastry according
to package instructions, line the bottom and sides of a baking dish with the
pastry, and place in the freezer for 30 minutes.
Heat the oven to
Whip the egg whites until a soft foam forms, and gradually add 1
cup of sugar while whipping, until the foam is stiff. Carefully transfer
the foam into another bowl. In the mixer bowl, put the egg yolks, 1 cup of
sugar, the cheeses, vanilla and orange zest. Mix for 5 minutes until mixture is
smooth and shiny. Add flour and pudding mix and continue mixing by hand. Gently
fold in the foam.
Remove the baking dish from the freezer, pour the
cheese mixture into the pastry shell and bake for 20 minutes. Lower the heat to
140º and bake 40 more minutes until cake is stable and a little
Remove the cake from the oven but do not turn it off.
prepare the glaze: Whip the sour cream and sugar together by hand. Gently spread the sour cream mixture on the
cake in an even layer and return it to the oven for 5 more minutes.
the cake cool, then place it covered in the refrigerator
This upside-down cake is a twist on the
famous French apple tarte tatin. Here, the recipe calls for bananas instead of
apples. Serve with sour cream.
You will need a 24-cm. skillet that
can be used in the oven.
✔ 1⁄2 package (300 gr.) butter puff pastry,
✔ Pinch salt
✔ 50 gr. butter, cut into small cubes
✔ 1⁄2 cup sugar
✔ 1⁄2 cup sour cream
✔ 4 bananas, peeled and halved lengthwise
✔ 1 cup
✔ 2 Tbsp. sugar
On a lightly floured work surface, roll the pastry
until about 4 mm. thin. Cut a 27-cm. round from the pastry, place on a plate,
make random holes in the pastry using a fork, cover and refrigerate for 30
Heat the oven to 200º.
Melt the butter and sugar in an
ovenproof skillet, over medium heat. Mix by shaking the skillet rather than
using a spoon. Cook until a brownish caramel is formed. Very carefully pour the
cream into the skillet and stir. Remove from heat. Don’t worry if there
are a few lumps, as they will melt later in the oven.
the bananas, cut side down, over the toffee sauce. Place the pastry round on
top. Tuck the edges of the pastry down near the sides of the
Bake in the oven until the pastry is golden brown, about 25
minutes. Remove from the oven and let cool for 5 minutes, then turn the tart
onto a serving plate.
Mix together the sour cream and sugar and serve on