Tag: pastry

Canarian Recipes: Tartaleta de fresa y chocolate 

The combination of chocolate and strawberry is unmatched. That delicious combination is especially perfect when packed into a cute little mini tart. These tarts are best served the day they are made.

(for 3 units)

• 400 g shortcrust pastry
• 30 g sugar
• 200 g strawberry purée
• 200 ml double cream
• 150 g dark chocolate
• 150 g cooking cream
• 2 sheets of gelatine
• Icing sugar
• Fresh berries
• Flaked coconut
• Unsalted pistachios

Instructions

1. Combine the strawberry purée (or crushed strawberries) with the double cream, reserving 5 tablespoons of the mixture. Freeze the remainder for 1 hour.
2. Line the tartlet cases with the shortcrust pastry. Prick the base with a fork, place baking paper on top, add some dried legumes, and bake for 10 to 15 minutes at 180ºC.
3. Allow to cool.
4. Melt the chocolate in the heated cooking cream, allow to cool, and fill the tartlets. Chill in the fridge.
5. Soak the gelatine sheets in cold water. Heat the reserved purée and dissolve the drained gelatine in it. Combine with the remaining cold mixture and mix well.
6. Whip the mixture with electric beaters and pour over the chocolate ganache. Smooth the surface with a spatula and refrigerate.
7. Decorate the tartlets with strawberries and fresh berries, chopped pistachios, flaked coconut, and a dusting of icing sugar.

Canarian Recipes: Trucha de Batata

Sweet potato dumplings are a delightful dessert and a cherished homemade recipe often made for Christmas. No-one seems to now why it has a “fishy” name. It’s  a pastry but with a sweet filling.

Ingredients for the Dough

• 1 kg of flour
• 200 g of sugar
• 200 g of butter or lard
• 1 teaspoon of baking powder (Royal type)
• Grated lemon zest

For the Filling

• 1.5 kg of yellow sweet potatoes 
• 50 g of almonds
• Grated lemon zest
• Cinnamon
• 2 whole eggs
• Anise seed (a little)
• 3 tablespoons of sugar, plus extra for decoration

Making the Dough

1. Knead the flour with the lard and a little butter until the dough no longer sticks to your hands.
2. Allow it to rest for a while.
3. Then, roll out the dough with a rolling pin and use a bowl or cutting ring to form the circles, which will be ready for filling.

Preparing the Filling

1. Cook the sweet potatoes in salted water until soft. Peel them and mash well with a fork.
2. Next, add the peeled and ground almonds, cinnamon, a little anise liqueur, and mix thoroughly.
3. Taste the mixture to see if it needs any additional ingredients.
4. Once the filling is ready, start filling the circles; place the filling from the centre towards the front and fold them in half, creating a crescent shape.
5. Seal the edges with a fork, decorating the edge to resemble a shell.
6. Fry them in hot oil, and as they darken, remove them from the pan.
7. Drain excess oil by placing them on absorbent paper.
8. Once drained, arrange them on trays and sprinkle with sugar on top.