Continuing on the strawberry and chocolate theme.... I made my FIRST EVER sweet tart dough aka pate sucree. It was for a chocolate ganache with strawberry tart. See the recipe here.
I don't have a big enough food processor so I used my trusty dough blender to cut the butter into the flour. This is MUCH better then using your fingers. Since it was about 90 degrees in my kitchen, I put the dough back in the fridge every 5 minutes or so to make sure the butter didn't melt.
I used Trader Joe's 70-something% cocoa and I have to say.... it wasn't that good. I'm going to stick with Valrhona or maybe try a semi-sweet chocolate. The strawberries were VERY sweet so it didn't go too well with the bitter chocolate (to me at least). I think next time I'll also slice the strawberries, it was kinda hard to eat.
I also didn't do the glaze since I was going to eat it right away. All in all, it was a good pate sucree recipe. It was flaky, slightly sweet with a hint of salt. I had problems putting the dough in the tart pan, I think I have to practice. You can see how it's uneven in this photo. I think the trick is to roll it out on a flat surface and then smush it up the sides instead of dumping the dough in the middle and trying to smush the dough across the bottom AND up the sides. I'm feeling more confidant working with dough though! I'm going to try some different recipes and see if there is a better one. While this one was good, it wasn't mindblowing.
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