foodblogger

DARK CHOCOLATE TART WITH TOASTED SESAME CARAMEL

Processed with VSCO with hb2 preset

Chocolate is one of my favourite ingredients to bake with and this deliciously easy tart is no exception.  I used dark chocolate as it pairs amazingly well with the Toasted Sesame Caramel Dessert Sauce from #PresidentsChoice.

When I received this month’s box I was delighted to see 2 ingredients that I really love, which are Passion fruit and Caramel.  The PC Black Label Passion Fruit Condiment is quite heavenly in the sense that it works well as a vinaigrette poured onto salad or glazed on your BBQ shrimp.

 

The Toasted Sesame Caramel Dessert Sauce is the perfect consistency of a runny caramel speckled with flecks of toasted sesame seeds (genius!) and pairs well with so many desserts including pouring it on your favorite ice cream, spread on crepes and my personal favourite used as a filling for a dark chocolate tart.

When I opened  jar of toasted sesame caramel, I was amazed how smooth the texture was and the right amount of sesame. Instantaneously, a thought of a traditional chocolate tart with caramel center emerged and I became challenged to make a tart that would compliment the sesame flavor. The idea of using dark chocolate was my first option as it is not overly sweet and would complement the sweet caramel. The toasted sesame hardly gets the attention it deserves as it flavor is not overbearing. The caramel sauce inspired me to decorate the tart with a hard set caramel, but can be served on its own or dusted with cocoa powder.

Processed with VSCO with hb1 preset

Another suggestion if your willing to take a chance is to add espresso and cinnamon to the tart mixture.  I have fond memories of travelling through Italy and being served a dark chocolate square with my shot of espresso. The espresso’s bitterness is followed by a sweet but not having the fatty texture of milk chocolate to remove the after taste of the espresso. In this recipe, I have added both ingredients.

Processed with VSCO with hb1 preset

As we roll into the second month of #PlayWithYourFood #PCBlackLabel campaign with #PresidentsChoice, I want to share some exciting news!  President’s Choice has offered to giveaway a #PCBLACKLABEL BLACK BOX for you to win on my Instagram account! You can win 2 delicious #PCBlackLabel products in addition to a $50 gift card! How exciting is that?  In order to enter the contest, you will need to go to my Instagram page

    The contest will run until June 28th at which time a winner will be selected randomly. Good luck!  *This contest is open to Canadian residents only.

    Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

     

    DARK CHOCOLATE TART WITH TOASTED SESAME CARAMEL RECIPE

    Processed with VSCO with hb2 preset

    *  This recipe makes enough for a standard 8 to 9 inch round tart pan.

    It’s important to use a spring form pan (or tart ring) with a removal base for easy baking and removal of the tart and source out high quality ingredients as it produces the best flavours and will quickly get noticed by your guests.

    The steps are very straightforward and relatively easy to put together.  Just be sure to chill the tart dough until its firm enough for you to roll out. Once it’s baked, be sure it is completely cooled before adding the caramel sauce.  Finally, another important note is to ensure that the caramel is hardened (slightly) or really cold before adding the layer of chocolate ganache otherwise the chocolate will mix into the caramel.

    Ingredients:

    Tart Shell:

    1 cup cold unsalted butter, cut into cubes

    1 1/3 cups all purpose flour

    1/2 cup cocoa powder
    1/2 cup sugar
    1/4 tsp fleur de sel or kosher salt
    1/2 tsp vanilla extract
    Pinch of baking powder
    Pinch of ground cinnamon
    Pinch of ground espresso

    Chocolate Ganache (Recipe below)

    1 jar of  PC BLACK LABEL Toasted Sesame Caramel Dessert Sauce

    Instructions:

    1. Whisk all the ingredients in a large bowl and set aside.
    2. Chop the butter and add it to the flour bowl mixture, crumbling it into the flour making pea sized crumbs.
    3. Work the ingredients quickly until they come together creating a pliable dough.  Do not over mix, you should still see little pats of butter throughout.
    4. Shape the dough into a disk and flatten
    5. Wrap with plastic wrap and chill until ready to use.

    Chocolate Ganache:

    1 cup cold whipping cream
    2 cups dark chocolate, chopped

    1. In a microwave safe bowl, warm the cream until just boiling – about 1-2 minutes, depending on your microwave.
    2. Carefully remove and add the chopped chocolate.
    3. Let it sit for 1 minute.
    4. Whisk gently until incorporated and set aside.

    Bake the Tart:

    Preheat oven to 375°F

    Butter an 8″ or 9″ spring form pan or tart ring and set aside.

    1. On a floured work surface, roll out the dough to 1″ thickness and line the tart ring or pan. Ensure you bring up the dough on the sides that’s deep enough to hold the caramel filling and the chocolate ganache, approximately 2-3 inches in height.
    2. Use a fork and gently indent the dough all over to create tiny little holes.
    3. Bake for 25 – 30 minutes until cooked through.
    4. With the back of a spoon, push down the base of the tart to ensure it is flat and no holes remain (they should be baked through).
    5. Let the tart shell cool completely.

    Assembly:

    1. Pour the caramel in an even layer in the tart base and refrigerate or freeze until set and it’s no longer runny.
    2. Once chilled completely, remove and pour the chocolate ganache over top the caramel and smooth out with a spatula quickly as it will start immediately.
    3. Return to the refrigerator until completely set.
    4. Remove 20 minutes before serving and use a hot knife to slice through the tart.  Rinse the knife and repeat.  This ensures you get clean slices each time you cut into it.

    Enjoy!

    If you make this recipe please share and use my hashtag, #hautesucre on the social media channels, as I would love to see them!

     

    Processed with VSCO with hb1 preset

    Processed with VSCO with hb1 preset

    Processed with VSCO with 4 preset

     (This post is sponsored by President’s Choice.  I used their PC Black Label Toasted Sesame Caramel Dessert Sauce to make this easy Dark Chocolate Tart.)

    Brioche French Toast Recipe 


    Brioche French Toast Recipe

    Ingredients:

    1 large egg, whisked

    1/3 cup heavy cream

    1/4 cup sugar

    1/2 tsp ground cinnamon

    Pinch of sea salt

    3-4 sliced brioche (or reg bread)

    Directions:

    1. In a shallow bowl, whisk all the ingredients
    2. let bread soak up mixture and place in a hot, buttered pan.
    3. Cook until crunchy + golden.
    4. Serve with maple syrup, whipped cream and fresh berries

    Enjoy!!🍓


    Spicy Eggs with Peperoncini Piccanti

    (This post is sponsored by President’s Choice.  I used their PC Black Label Peperoncini Piccanti to make these Spicy Eggs)

    If you know me, spicy eggs are my favourite!  I can eat them for breakfast, lunch, or dinner. I love eggs! But this post isn’t about my love of eggs but of a recipe I created just for you using this amazing #PCBlackLabel Peperoncini Picante. The heat in these chili’s is unbelievably hot and complements this egg dish superbly.

    When #PresidentsChoice asked me to partner with them for their #PCBlackLabel products, I knew it would be a good fit as I love to try new products and incorporate them into new recipes.  It allows me to be CREATIVE and it’s always fun to #PlayWithYourFood!

    As I opened the PC Black Label black box, I was delighted to see Caponata Eggplant Antipasto and Peperoncini Chopped Hot Chili Peppers.  I was immediately drawn to the Peperoncicni Piccanti as I love chili peppers.

    Spicy Eggs with Peperoncini Piccanti

     

    INGREDIENTS

    • 1 large potato, diced
    • 1/4 tsp cumin seeds
    • 1 tblsp olive oil
    • 1/4 tsp raw sugar
    • 1 small shallot, diced
    • 1 cup spinach, chopped
    • 1 clove garlic, crushed
    • 1 tblsp PC Black Label Peperoncini Piccanti Chopped Chili Peppers in Oil
    •  1 tblsp heavy cream
    • 2-3 large eggs, organic or farm fresh, if possible
    • salt and pepper to taste

    INSTRUCTIONS

    1. In a large skillet add the olive oil, cumin seeds and diced potatoes and cook for 10 minutes on medium heat or until cooked through.
    2. Add the raw sugar and shallots and cook 5 more minutes.
    3. Lower the heat and add the spinach, crushed garlic clove,  PC Black Label Peperoncini Piccanti Chopped Chili Peppers in Oil and heavy cream. Cook for 2 minutes and mix thoroughly.
    4. Lower the heat to the minimum setting and spread the mixture evenly in the pan, creating 2-3 wells or indents for the eggs.
    5. Crack the eggs into the indents and cover the pan with the lid. Poach the eggs on low heat for 3-4 minutes until the eggs are cooked though but the yolks are still runny. Transfer to a plate and enjoy!


    Spinach and Goat Cheese Tart with a Quinoa Crust *gluten-free 

    I love this tart! It’s easy, simple and delicious.  And did I mention it’s vegetarian?

    I’ll be honest, I was skeptical of my 6 year old son liking this tart due to the ‘green spinach’ layer under all that goat cheese but he devoured it for dinner alongside a vegetable soup. Yay!

    It’s relatively easy if you follow my steps below and the pastry is quick and you can press it into the tart pan without having to fuss about rolling it out.  Easy peasy weeknight dinner sorted, great for meatless Mondays!

    It’s the perfect main course served with a nice side salad or sliced into small squares or wedges and served as appetizers.
    I hope you’ll enjoy it!

    *And don’t forget, if you make this tart using my recipe below, please tag it #hautesucre on your social media accounts as I would love to see it!😊

    Spinach and Goat Cheese Tart with a Quinoa Crust Recipe

    Ingredients:

    Crust:

    1 cup quinoa flour

    3/4 cup all purpose flour (or gluten-free flour)

    3/4 cup cold butter, chopped

    3-4 tablespoons cold water

    1 tsp salt

    1 tsp sugar

    1 4×14 tart pan with a removable bottom 

    Method:

    1. Combine all the ingredients into a small food processor and pulse into a dough has formed.

    2. Roll onto a flour surface or press the dough into a tart pan with a removable bottom. Set aside.

    3. Preheat oven to 425°F

    Filling:

    Ingredients:

    2 cups baby spinach

    3 garlic cloves

    1 large egg

    1/4 cup cream

    Salt

    Pepper

    Fresh thyme

    200 grams fresh goat’s cheese

    *Dried shallots (optional garnish or add to filling)

    Method:

    1. In a small food processor, add the spinach, garlic, egg and cream.  Pulse until the spinach breaks down and the egg is combined. Add the salt, pepper and fresh thyme.

    2. Pour the filling into the prepared crust and smooth evenly.

    3. Crumble the goat cheese over top the filling covering completely.

    4. Bake for 30 minutes.

    5. Remove and let cool 15 minute before cutting.

    Enjoy!😊

    Havarti Cheese Puff Pastry Sticks

    The lovely folks at Arla Dofino contacted me to create a delicious holiday recipe and how could I refuse given its for one of my favorite cheeses, Havarti!

    image

    I decided to go with a classic appetizer that’s easy to eat and fun to serve! I tried the Havarti Inferno Cheese with Chipotle and Habanero.  If you follow my posts on Instagram, then you know my love of spice.  This cheese is the perfect balance of creamy and delicious with a kick of heat! Yum!

    image

    image

    image

    Puff pastry is easy entertaining and you can have these Havarti Cheese twists ready in no time. In addition to the cheese, I also added my favourite fresh herb, thyme and my current favourite spice, nigella seeds.  Nigella seeds are a mysterious spice with a crunchy texture and with a flavour of toasted onions.  They’re often used in Indian cooking and adorn the tops of flatbreads such as naan. If you cannot find them, you can leave them out and replace with black sesame seeds, but they’re well worth getting and really highlight the flavour profile of these cheeses.

    Havarti Cheese Puff Pastry Sticks Recipe
    Makes approximately 24 sticks

    Ingredients:
    2 sheets puff pastry, thawed
    300 grams Havarti Cheese (any variety) I used a blend of Creamy and Inferno
    6 sprigs fresh thyme
    Sea salt
    Fresh cracked pepper
    Nigella seeds or black sesame seeds
    Egg wash (1 beaten egg + 2 tblsp water)

    Instructions:

    Preheat the oven at 425°F and line 2 baking sheets with parchment or silpat mats.

    1. On a dusted surface, roll out 1 sheet of puff pastry at a time and brush with egg wash.

    2. Sprinkle the cheese over top evenly and gently

    3. Sprinkle the fresh thyme, salt and pepper on top of the cheese.

    4. With a sharp knife or kitchen scissors, cut 12 puff pastry strips.

    5. Roll each strip gently starting from the top and overlapping to create a spiraled strip. Place on baking sheet and repeat with remaining strips.

    6. Once you have all of your twists ready, brush them gently with egg wash and sprinkle the nigella seeds over top. You can add more salt and pepper if you’d like.

    7. Bake at 425°F for 15- 20 minutes until golden.

    Let cool before serving. Enjoy!

    image

    image