Perhaps it was the lingering effect from all those Easter chocolate, my sweet tooth for chocolate has not subsided and looking back, I haven't done much with chocolate for fear of messiness and over indulgence. So instead of a chocolate cake, I thought of chocolate pudding but knowing my eagerness, I won't contain the pudding in a cup. And so, I thought a tart case will look nice and with the extra berries sitting in the fridge, what better way to use them up on a simple chocolate tart.
I have used rice flour in my Asian desserts but never in my baking. I gave it a try this time with these tarts to see on what is the difference by adding the rice flour to all purpose flour. The tart case was firm and less brittle than the usual all purpose flour made tart. When cut into, the tart case doesn't disintegrate but rather separate in a firm chunk and I think this crust is very suitable for a soft filling like chocolate pudding. I always apply egg wash after the baking beans are removed from the half baked tart shells before finishing the baking for another 15 mins. This will seal the crust bottom and sides and avoid the usual sogginess that we usually get from store bought fruit tarts. The poppy seeds added color and texture and maybe I rolled the dough a bit thin which fitted the 4 inches tart pans nicely but shrunk a bit after the baking and looked roundish and a bit flattened. There was still some strawberry mousse left from the pink macarons last week and I piped some to get the color contrast with the chocolate and berries.
Poppy Seed Tart:
4 oz butter, slightly cold and almost room temperature; 1 cup all purpose flour; 1/2 cup rice flour; 1 tbsp sugar 1/8 tsp salt; 4 tbsp cold water; 1/2 tsp poppy seeds; 1 egg, beaten
Chocolate Pudding :
1 egg; 4 oz semi sweet chocolate bar; 1/2 cup heavy cream; 1/2 cup milk; 1/2 tsp gelatin powder mixed in 2 tbsp water.
Poppy Seed Tart :
Chocolate Pudding :
To assemble :
Makes : 6 of 4 (four) inches tarts