Foodbuzz

Strawberry Scones

April 09th, 2006 | Category: Baked Goods

Over the years, I became addicted to these rich, tender and satisfyingly sweet (but not overly so) scones. The preparation is extremely easy and the recipe below is the true classic: made tender and rich with cream, butter and eggs.

Strawberry scone

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Chocolate Ganache Tart

April 02nd, 2006 | Category: Baked Goods, Chocolate

As previously featured on my best friend’s oh-so-delicious blog Baking Fairy, here is the Chocolate Ganache Tart.

Chocolate Ganache Tart

The recipe belongs to Martha Stewart. As always, her recipe is right on target. Crisp almond based tart dough topped with to-die-for velvety ganache…

When you come across perfect recipes like these, the only way to personalize it and make it your own is how you present it. So I crafted a stencil, placed it on top of the ganache and sprinkled the cropped parts with powdered sugar. You should refrigerate the tart for the ganache to set completely (preferably overnight) so that the stencil does not stick to the ganache.

You can either craft your own stencil or use one of Martha’s clip-art templates. Each link will take you to another link with its respective pdf document. Just print the document, cut around the clip-art to fit the size of your tart shell and crop the image.

Important note: Before you apply the coating of powdered sugar, you must wait for the ganache to set completely in the refrigerator (overnight if possible; if not at least 4 hours) otherwise your precious stencil may disappear in a matter of minutes.