The Chef Upstairs - Recipe - Chocolate Dipped Strawberry Heart Tarts; Toronto Harbourfront Canada Day 2011

Chocolate Dipped Strawberry Heart Tarts

(Demonstration 2 – Harbourfront Canada Day - 2011)

Makes 6 crepes

Combine flour, cornstarch and icing sugar in a large bowl (Ideally sift them together)
Blend in the butter, mixing to form soft dough
Refrigerate dough and roll into ½ cm thick sheet
Using a heart cutter, cut out 12 hearts and bake on 325 for 15 minutes, or until golden
Melt chocolate on low heat over a double boiler and dip cookies to coat one side of the heart
Hull strawberries and chop into wedges and combine with sugar, cornstarch, water and jam in a pan
Simmer until strawberries have softened and mixture has thickened
Pour into tart shells and bake on 350 until pastry is golden about 12-15 minutes
Top with heart shaped cookie


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RECIPES Chocolate Dipped Strawberry Heart Tarts (Demonstration 2 – Harbourfront Canada Day - 2011) Makes 6 crepes 12 x 3inch (7.6cm) Sweetened Tart Shells 1 cup flour 1/2 cup cornstarch 1/2 cup icing sugar 3/4 cup butter, softened 100g Cooking Chocolate 1 L fresh strawberries ½ cup white sugar 1 tablespoon cornstarch 1/4 cup boiling water 2 Tbsp Strawberry Jam Directions Combine flour, cornstarch and icing sugar in a large bowl (Ideally sift them together) Blend in the butter, mixing to form soft dough Refrigerate dough and roll into ½ cm thick sheet Using a heart cutter, cut out 12 hearts and bake on 325 for 15 minutes, or until golden Melt chocolate on low heat over a double boiler and dip cookies to coat one side of the heart Hull strawberries and chop into wedges and combine with sugar, cornstarch, water and jam in a pan Simmer until strawberries have softened and mixture has thickened Pour into tart shells and bake on 350 until pastry is golden about 12-15 minutes Top with heart shaped cookie