Tag Archives: tart

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!

Recipe

(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.

Filling

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.

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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!

Recipe

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.

Chocolate Caramel Tartlets/Tarts

The allure of caramel. Almost any kinds of dessert taste good with caramel.
Especially salted caramel ice cream. The sweet saltiness creamy mixture.
Actually I would never say no to anything caramel. Especially if its paired with deep dark rich chocolates.
Not very good for my diet. But. That’s for later.

Chocolate and caramel tartlets and tart

Recipe inspired from http://www.davidlebovitz.com/2012/11/chocolate-caramel-tart-tartlets-recipe/

Pastry base
115g butter
1/2 cup raw sugar
1 egg
150g all purpose flour
50g cocoa powder (Valrhona)
1/4 tsp sea salt
1/2 tsp vanilla

Cream butter and sugar in an electric mixer until smooth.
Add egg and vanilla into butter/sugar and beat for another minute.
Sift flour and cocoa into another bowl and mix in sea salt.
Fold the flour mixture into the butter mixture with a spatula until a crumbly mixture is obtained. Use hand to bring it together to form a ball of dough.

To make tartlets, form 1 inch balls of dough and press is into mini-muffin-moulds to form tartlet shells. Freeze for 20 mins and bake in a preheated 180 deg Celsius oven for 8-10 mins.
Remove from oven and press down any puffed up pastry with a teaspoon. Shape the pastry if necessary while it is hot. If pastry is not cooked to desired, throw back into the oven for another 2-4 mins.
This recipe makes in excess of 24 tartlets.

To make tarts, press dough into desired tart mould and freeze for 20 mins. Blind-bake (cover with parchment and scatter dried beans on top) in a preheated oven for 15-20 mins depending on size of tart. Remove the parchment and beans and bake for another 5-10 mins.

Caramel
1/2 cup water
1 cup sugar
1 cup cream (whipping or double)
1 teaspoon vanilla
1 teaspoon sea salt (optional)

Add water into a saucepan. Add sugar, making sure it forms a mound in the center with little touching the side of the saucepan. Bring to boil on high heat. Keep it on a boil at medium heat for 7-10 mins or until a beautiful toffee color is achieved. Add cream and stir. Add vanilla and salt if using. Keep stirring while bringing the mixture back to a boil. Turn off the heat and stir to cool slightly. Transfer to a heatproof bowl to cool further.
Caramel will thicken while it cools. However if it is still too loose, you may bring it back to the saucepan and boil for a few mins.

Chocolate ganache
1/2 cup cream
250g good dark chocolate (Callebaut 70.4%)

Heat cream in a saucepan until it starts to boil. Turn off heat. Weigh chocolate and place in a medium mixing bowl. Pour cream over chocolate. Wait for a minute and stir with a spatula until smooth.

Assembly
Remove tartlet/tart shells from moulds. Spread a layer of caramel to the desired level. Let it sit for a while to set if it is still warm and runny. Spread ganache to fill shell to brim. Sprinkle sea salt on top of each tart.


Reminiscing Paris – Again!

Entree: Carrot ginger coconut soup with croutons

Oven grilled sea-bass with baked sweet potatoes

Dessert: Lemon tart with grapefruit

zzz probably has posted a few posts earlier about Paris.

Europe is just so fairytale like in so many ways.

The streets (even the streetlights are quaint!), buildings that breathed the air of history, never ending museums to will the day away, the parks, the culture, the FOOD and the scenery. Every time we stepped into Europe its almost like stepping into another timezone. Not that the people wear medieval fashions, but everything works in a slightly differently clockwork that we urbanites tend to watch and soak it all in awe.

Well, as you probably can see, we kind of miss the holiday (who doesn’t for a holiday), and the most wonderful foods we had.

Like the carrot and the parsnip soup we had in this small cafe called Causes which serves almost everything (or maybe it is everything) organic, it even has this nice little grocery shop besides the restaurant. The whole grilled sea bass (perfectly filleted) and cod fish we had at Vin & Maree (their fish is quite different in texture, with a  firmer flesh i would say) and the yummy lemon tart to end of our meal there. The fulfilling crepes at Creperie de Josselin with homemade caramel sauce which combines to a wonderful mush to melt in your mouth. There were so many, simply looking at the photos will make one salivate.

Anyways, since we are back home and 13 hours away from Paris, the closest we could do to curb that craving is for zzz to whip up a Paris inspired dinner, just so to get a tinge of Paris in the fastest way possible.

Recipes

Carrot ginger soup

Adapted from Joy the Baker

4 medium carrots, coarsely chopped
3-4 inches of young ginger, grated (more or less depending on how “gingy” u want!)
2 cloves of garlic, finely chopped
3 shallots, finely chopped
1 liter of vegetable stock
2 Tablespoons of coconut cream (more or less to taste)

Heat a heavy bottom pot. Add olive oil and saute shallots, garlic and ginger. Add carrots and 750 ml of stock. Cook for 30 mins or until carrots are soft and tender. Blend until smooth. Add coconut cream. Taste and season lightly. Add remaining stock if necessary, adjusting to the desired consistency. Garnish with mint leaf, olive oil and mixed herbs/spices (i used black pepper, fleur de sel, dried oregano and cinnamon).

Oven grilled sea-bass

Preheat oven to 240 deg celcius. Make a marinate of olive oil, lemon juice, salt and pepper. Marinate whole sea-bass. Change the oven setting to grill (top heating element only). Put the sea bass into the oven (i set it on a wire rack with a pan at the bottom to catch the dripping juices). Depending on size of the sea bass, grill for 20-40 mins, turning halfway. Once the skin is crisp, the fish should be cooked. If the skin refuses to crisp after the fish is cooked, so be it.. it’ll still be tasty!!

Lemon tart

Crust:
3/4 cup all purpose flour
1/4 cup icing sugar
1 dash of salt
60 g cold butter, cubed
half an egg yolk

Place all ingredients in a food processor and blend till crumbly. Turn out into a bowl and work quickly with fingertips into a dough. Do not overwork. Press into tart tins. (Should be enough for 3-6 medium-small tins). Cover with cling film and rest in fridge for at least an hour, more if you can afford.

This tart needs a fully baked crust. Preheat the oven at 190 deg celcius. Line the face of the tart dough with Al foil and weigh it down with beans or pie weights. Blind bake in oven for 15 -20 mins. Remove the foil and beans/weights. Bake uncovered for another 8 to 10 minutes or until the crust is nice and slightly brown. Remove and cool.

Lemon curd filling:
3 eggs
120 ml lemon juice
3/4 cup raw sugar (or more depending on the sweetness of the lemon)
200 g butter, cubed

Whisk eggs, lemon juice and sugar in a bowl. Place the bowl over a pot of simmering water and double boil for ~30 mins, whisking periodically, until the curd changes consistency.  Continue whisking and heating on the double boiler for a minute and remove from heat. add butter and whisk in until it disappears. Leave aside to cool to room temperature. Curd will continue to thicken as it cools.

Pour the curd over the tart and chill. Garnish with mint leaves and/or fresh fruits if desired.

Julia Child’s Apple Tart

Apple tart

Ingredients:
Partially-cooked 9-inch tart shell
9 apples (i used 6 royal gala and 3 granny smiths)
1 teaspoon lemon juice
2 tablespoons sugar
2 tablespoons apricot preserves, forced through a sieve
seeds of 1/2 vanilla pod
1/4 cup granulated sugar (or to taste, depending on sweetness of your apples)
2 tablespoons butter
1/2 teaspoon cinnamon

Apricot glaze:
1/4 cup apricot preserves, forced through a sieve
1 tablespoons granulated sugar

To make applesauce, peel, core and roughly chop six apples. Toss apples in a large heavy saucepanwith lemon juice and 1.5 tablespoons of sugar. Cover and cook, stirring occasionally, over low heat for about 20 minutes until apples are tender. Add in apricot preserves, vanilla, sugar, butter, and cinnamon . Turn up heat and bring to a boil, gently crush apples with wooden ladle, stirring constantly until thick.

Preheat oven 200 deg Celcius. Roll out pastry into tart tin and partially blind-bake tart shell for 12 minutes, covered with baking paper and pressed down with beans. Remove beans and paper and bake for another 3 minutes or until slightly browned.

Peel, core and thinly slice remaining three apples. Toss in lemon juice and 1/2 tablespoon sugar.

Spread the applesauce in the partially-baked tart shell. Arrange sliced apples in an overlapping layer or concentric circles.

Bake the tart in the upper third of the oven for about 30 minutes or until the top is lightly browned and the apples are tender. Slide tart onto a cooling rack. Mix the preserves and sugar together in a small saucepan over medium-high heat for 2-3 minutes until glaze is thick enough to coat the back of a spoon. Brush apricot glaze on the sliced apples topping. Serve warm or cold.