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Before you jump to Berries And' Cream Tarts recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Conserve Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That has completely changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living more environmentally friendly we won’t be able to fix the problems of the environment. Each and every family ought to start making changes that are environmentally friendly and they should do this soon. The cooking area is a good starting point saving energy by going a lot more green.

A lot of electricity is actually consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is definitely clean, which means that the motor needs to work less often, will also save electricity.

As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living just isn’t that hard. Mostly, all it will take is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to berries and' cream tarts recipe. You can have berries and' cream tarts using 13 ingredients and 15 steps. Here is how you do that.

The ingredients needed to prepare Berries And' Cream Tarts:

1. You need 2 sheets puff pastry
2. Take 1 egg
3. Get 2/3 cups granulated sugar + some extra sugar to sprinkle
4. You need 2 1/2 cups heavy cream
5. Get 1 Tbs vanilla extract
6. Get 1/2 cup dark chocolate
7. Take Strawberries
8. You need Extra Equipment
9. Use 3 " cookie cutter (I used a glass)
10. Prepare 2 " cookie cutter (I used a glass)
11. Prepare Puff pastry bag or zip lock bag
12. You need Star tip (optional)
13. Prepare Large ziplock bag (for ganache)

Instructions to make Berries And' Cream Tarts:

1. Thaw puff pastry on the counter, then put one sheet on top of the other and press the two together by rolling gently with a rolling pin until about 12x16 inches in size. Do not flour in between. Doubling the sheets will produce higher borders on the tarts. Cut out circles with a 3 inch cookie cutter. Try to cut them out as close as possible, leaving minimal amount of scraps in between.
2. Remove scraps to a different parchment lined baking sheet. Move each cut out circle about 3/4 inch from each other. Using a 2 inch cookie cutter, press it in the middle of the circle, almost all the way through.
3. Whisk the eggs together for the egg wash.Using a pastry brush, brush the tops of each circle as well as the scraps that were leftover.
4. Generously sprinkle tops of the cutout circles with granulated sugar.
5. Bake in preheated to 425°F for 15 minutes or until puffed up and golden in colour.
6. For the Ganache: Heat 1/2 cup heavy cream until almost boiling. Pour over 1/2 cup of dark chocolate chips. Let sit for 2-3 minutes. Stir until smooth.
7. Line a cup with a sandwich size ziplock bag and pour the ganache in.
8. For the cream: Combine 2 cups heavy cream, 2/3 cup sugar & 1 Tbsp vanilla in a bowl of an electric mixer.
9. Whip on high until stiff. Fill a pastry bag or a gallon sized ziplock bag fitted with a large star tip with the cream. Refrigerate until ready to use. Try to use within 15 minutes of making it.
10. Line a large glass or a vase with the pastry bag fitted with a star tip (or a ziplock bag). Set aside.
11. As soon as the pastries are baked and out of the oven, with your fingers or with a smaller cookie cutter, press in the middle to bring it down, leaving the sides as the borders to our pastries. Let completely cool.
12. Snip off the end of the ziplock bag with the chocolate ganache and generously drizzle inside of the tarts, leaving about 1/4 of the ganache to drizzle later on top as decoration
13. Fill the pastry bag with the reserved cream and then use it to fill the middle with cream as well.
14. Now slice the strawberries lengthwise and place one on each tart. Using leftover ganache, drizzle each tart.
15. These pastries are best served cold, right out of the fridge. Enjoy!

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