Monthly Archives: January 2013

Chocolate tart with a hint of Earl Grey

Chocolate Tart with a hint of Earl Grey

Chocolate Tart with a hint of Earl Grey

Ok, so this is a little overdue post. The subject matter has long been devoured over a new year office celebration.
But I can still (almost) taste the luscious velvety chocolate!


(adapted from Jamie Oliver’s Fifteen Chocolate Tart)

Tart Base (9″ round)

100 g butter cut into cubes
67 g icing sugar
167 g all purpose flour
1 egg, lightly beaten with fork
30 g cocoa powder
1 tsp earl grey powder
1/4 tsp salt

In a food processor, add all dry ingredients and pulse to mix. Add butter cubes and pulse till mixture resembles coarse breadcrumbs. Gradually add the egg and pulse till the dough forms or till the sound of the mixer changes. Do not overmix. Transfer into a medium bowl and bring together to form a ball. Press into the tart tin and chill the dough in the fridge for 2 hours or in the freezer for half an hour.

Preheat the oven to 180 degree Celsius. Cover tart base with parchment paper and weigh the dough down with a layer of dried beans. Blind bake the dough for 15 minutes. While the tart base is baking, make the filling (see below). Remove the beans and parchment paper and bake again for 5 minutes. Turn the oven down to 170 deg Celsius.


133 ml milk
400 ml cream (~30% milk fats)
20 g sugar
250 dark chocolate, cut into chunks
2 tsp of Earl Grey powder
1 egg
1 egg yolk

In a saucepan, slowly bring the milk, cream and sugar to a boil. Remove from heat, add Earl Grey powder let it sit for a minute. Add the chocolate chunks and whisk until smooth. Add the egg and egg yolk and whisk again.

Put the tart tin into the oven, pull the rack halfway out and carefully pour the chocolate mixture into the tart shell to fill it up to the brim. Bake for 15 minutes. The center will still be wobbly after baking but will firm up when it cools. After cooling, refrigerate for at least 3 hours or overnight.

Chocolate Financiers

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These small goodies are dangerous. Its addictive and its cute.
So easy to pop one in and reach for the next.

It’s also a good and symbolic treat for the Chinese New Year, with the charming name of ‘Financier’.
The origin of these cute gold bar alike (in this case, Chinese teal shaped like) came from the Parisian creator who used to bake these near a stock exchange. Must had attracted a lot of business than!

I especially like the texture, since its made largely from ground almond, they are not fluffy like your usual cakes, but are rather dense, making it all so moist and melt in your mouth. Yummys!

(Adapted from David Lebovitz’s “Ready for Desserts”)
100g unsalted butter
75g dark chocolate
140g ground almond
1 tablespoon cocoa powder
100g raw sugar
50g icing sugar
pinch of salt
4 egg whites

Preheat oven to 200 degree Celsius and butter a mini-muffin tin.

Melt butter and chocolate in a bowl over simmering water. When melted, remove from heat and set it aside.

In another bowl, whisk together all dry ingredients. While whisking, slowly add the egg whites (advisable to put a wet towel underneath the bowl while whisking to stabilise). Finally add the melted chocolate-butter and mix until batter is smooth.

Bake in the mini muffin tins for about 12 minutes or until cakes are puffy and almost crisp at the edges. Makes about 30-36 cakes.

Apricot and blueberry tart

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I remember that I (Yes, Me!) used to make this blueberry boy bait cake and it was SO GOOD. I especially like the way the blueberries color the pastry, makes it all so pretty with the swirls of blue/purples.

So when the blueberries in the supermarkets were going at less than $5 for 2 punnets, and the apricots at less than $5 per punnet, we happily stocked up a few in the freezer so that we can make (Ok, zzz can ) make some goodies out of them. A good deal especially when these fruits can be quite costly (imagine $10 per punnet at times!) in Singapore. I always envy places where abundance of fresh fruits/berries can be used to make summer tarts of all sorts. I can almost imagine going to a farmer’s market and grabbing all those fresh products!


Tart Dough

1.25 cups all purpose flour

1/3 cup ground almond

0.5 cup icing sugar

0.25 teaspoon salt

125g cold butter, diced

1 egg yolk, lightly beaten with a fork

In a food processor, pulse the dry ingredients. Add butter and pulse until mixture becomes crumbly. Gradually add egg yolk and pulse till the sound of the mixing changes. Turn out into a bowl and lightly knead just to incorporate any streaks of dry ingredients.

Press the dough into a 35 cm by 12 cm rectangular tart tin (with removable base) and chill for at least 2 hour in the fridge  or half an our in the freezer.

Preheat oven to 180 deg C. Blind bake tart dough for 20 minutes. Remove beans/weight and parchment and bake for another 5 minutes.

Poached apricot

Skin and halve 6 small apricots. Poach them in your desired poaching liquid for 15 minutes.

Suggested poaching liquids:

1) Tawny port, sugar, cinnamon, clove

2) Water, sugar/honey, vanilla

3) Red wine, vanilla

4) Rum, water, sugar, mint

Almond cream

90g butter

2/3 cup raw sugar

3/4 cup ground almonds

1 egg

1 tablespoon flour

1 teaspoon vanilla

In an electric mixer, cream butter and sugar. Add the rest of the ingredients in the following order: ground almonds, flour, egg, vanilla.

Spoon the almond cream on the partially baked tart base. Level with a spatula and arrange the apricot halves on top. Bake in 180 deg C oven for 15 minutes, add blueberries and bake for another 15 minutes or until the almond cream puffs up slightly and turns brown.

Tourte from Maison Kayser

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Tourte with butter

Tourte with butter

Braised pork loin bruschetta

Braised pork loin bruschetta

Pear, apricot, Greek yogurt and mint "caprese" on toast

Pear, apricot, Greek yogurt and mint “caprese” on toast

zzz knew he wants to sink his teeth into these as soon as he saw it in maison kayser.
Characteristic bread with a strong taste (we thought alike to sourdough?).
Tourte is as yummy as it sounds.
Pair it with good butter and you have a guaranteed satisfying treat.
Or make something more elaborate like zzz did.
I feel like I’m in Spain enjoying my tapas already.