A chance visit to MG Road and I see fresh cherries bieng sold by a street cart vendor
which I had to buy. And the only thing I want to make with these red cherries is a beautiful chocolate pairing. So tart is on the cards. But I dont have an oven and hence I set about searching for science on how can a pie crust be baked without burning off the bottom.
Luckily I find a video on youtube which shows the trick which I decide to test.
So heres the recipe:
For the filling:
For the tart base:
2 1/2 cups all-purpose flour
1 tsp salt
1 cup granulated white sugar
1 cup ghee
1/4 to 1/2 cup water
Now I am no expert and this is my first attempt at baking a tart that too on a stovetop but I can say the outcome was satisfactory as the tart base held together,got cooked through and wasnt doughy.
Procedure:For the filling:
In a double boiler, melt the chocolate chips till they form a smooth and glossy chocolate paste consistency.
Remove off the heat when done
For the tart crust:
Combine the dry ingredients for the tart base and add the ghee. Run your fingers through the dough and slowly bring it together till lumps are formed. When a most of the dough has thus absorbed the fat, add the water slowly at a time and bring the dough together. Add some more water if required till the dough comes together to a ball.
Cover with plastic film and freeze for an hour.
After an hour, now my dough would not be rolled around as it was crumbly so I greased the skillet with ghee and patted it down into my skillet along its edges into a uniform layer so that it wil get evenly cooked all through.
Next poke this crust with a knife or fork and to blind bake the tart crust pour a bag of dry beans on top.This helps the dough not fluff up when exposed to steam and thus avoids forming bubbles in the crust.
Cover and cook on medium heat for 15min. For every 5min interval, take the pan off the heat and let it rest for a minute before you place it back on the stove top.
Afer 15min of blind baking, remove the beans off the tart crust, add the pitted cherries and chocolate sauce. Cover with a lid and cook for 15-20 min. For every 5-10min, take the pan off heat and let it rest for a minute before you place it back. Keep a close eye lest the tart crust burns.
Once30-35 min of this entire process is done, use a knife or fork to poke the tart vase and sides and check if the knife comes out clean to judge if the dough is uncooked inside. Also the tart will cleanly leave the sides of the skillet if its cooked properly with not much prodding.
Once the pie is removed off the heat, let it cool down for 10min. If you try to slice a warm tart crust, it crumbles easily.
Slice and server after 10minutes with a side of icecream.