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Method
Step 1
To make the chocolate pastry, place flour, icing sugar, cocoa powder and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and water and process until dough just comes together. Turn onto a lightly floured surface and knead until just smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
Step 2
Preheat oven to 200°C. Line a large baking tray with baking paper. Use an electric mixer to beat butter and brown sugar in a bowl until light and creamy. Add the egg yolk and beat to combine. Stir in the almond meal and flour.
Step 3
Divide the dough into 6 portions. Roll out each portion on a lightly floured surface to an 18cm disc. Spread each disc evenly with almond mixture, leaving a 2cm border. Top with strawberry. Fold the edges over, pleating as you go. Place on the lined tray. Bake for 10 mins. Reduce heat to 180°C. Bake for a further 15-20 mins or until pastry is dry to the touch. Set aside on trays to cool slightly.
Step 4
Meanwhile, place the basil and white sugar in a small bowl. Use your fingertips to rub until well combined.
Step 5
Arrange the tarts on a serving platter. Sprinkle with basil sugar.
Prep time20 mins20 minutes, + cooling & 30 mins resting time
+ cooling & 30 mins resting time
Ingredients
50g butter, softened
1/4 cup (55g) brown sugar
1 Coles Australian Free Range Egg yolk
1/2 cup (60g) almond meal
1 1/2 tbs plain flour
400g strawberries, sliced
2 tbs finely shredded basil
1/4 cup (55g) white sugar
Chocolate pastry
1 1/4 cups (185g) plain flour
1/3 cup (55g) icing sugar mixture
2 tbs cocoa powder
125g chilled butter, chopped
1 Coles Australian Free Range Egg yolk
1 tbs chilled water
Description
A delicious strawberry and basil filling encased in chocolate pastry, these mini galettes make a sensational dessert.
Method
Step 1
To make the chocolate pastry, place flour, icing sugar, cocoa powder and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and water and process until dough just comes together. Turn onto a lightly floured surface and knead until just smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
Step 2
Preheat oven to 200°C. Line a large baking tray with baking paper. Use an electric mixer to beat butter and brown sugar in a bowl until light and creamy. Add the egg yolk and beat to combine. Stir in the almond meal and flour.
Step 3
Divide the dough into 6 portions. Roll out each portion on a lightly floured surface to an 18cm disc. Spread each disc evenly with almond mixture, leaving a 2cm border. Top with strawberry. Fold the edges over, pleating as you go. Place on the lined tray. Bake for 10 mins. Reduce heat to 180°C. Bake for a further 15-20 mins or until pastry is dry to the touch. Set aside on trays to cool slightly.
Step 4
Meanwhile, place the basil and white sugar in a small bowl. Use your fingertips to rub until well combined.
Step 5
Arrange the tarts on a serving platter. Sprinkle with basil sugar.
