Sweet Tart Recipe From Harshita Mundhra

Here it is, the tart recipe you've all been waiting for. The sweet unicorn tart that we can't decide if it's a piece or artwork or food. It hits a medium here making it hard to eat because it looks so good. However, the delicious taste means once you take the first bite you won't find it hard to finish. 

SWEET PASTE ( TART DOUGH )

110 gm soft butter

10 gm custard powder

50 gm icing sugar

1 lemon zest          

45 gm milk

50 gm Flour

Method:

Whisk soft butter and icing sugar.  Mix the rest of the dry ingredients. Add milk and knead it VERY SOFTLY. Dough may look crumbly ,but DON’T OVERMIX. Flatten it out on clin wrap and refrigerate for 15 min.

UNICORN SHAPE:

Roll out sweet paste on a silpat. Cut with a 6 inch round ring and a 2 invh round ring , to make it look like on ‘O’ / doughnut. Remove excess dough. Bake at 180 C for 10 min until bottom turns golden when lifted.

Let it cool & only then remove.

CHOCOLATE GANACHE

100 gm Fresh cream

100 gm Dark chocolate chopped evenly

Method:

Chop Dark chocolate EVENLY in squares. Heat up cream, but do not boil. Add the cream into chocolate and mix with a Maryse spatula by rotating only in the centre.

PIPING ON UNICORN :

Use this ganache mixture and fold to 60 gm whipped cream. Put this mixture in a piping bag with No.8 plain nozzle. Now pipe along the lines of the O shape of the unicorn.

DECORATION WITH FLOWER NOZZLE

Mix Whipped cream with your choice of edible food colouring. Ft in piping bag with the flower nozzle. Now freeze it . Once the plain nozzle piping is over, only then take this out of freezer. Now pipe and cut with scissors and place on your cake.