sweets

DARK CHOCOLATE TART WITH TOASTED SESAME CARAMEL

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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.

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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.

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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

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    *  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!

     

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     (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.)

    Raspberry & Nectarine Oat Crumble

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    Raspberry & Nectarine Oat Crumble

    4 nectarines,  sliced
    1.5 cups raspberries
    1/2 cup sugar
    1/2 tsp ground cinnamon
    1/4 tsp kosher salt

    3/4 cup oats
    1/4 cup butter, chopped
    1/4 cup Raw sugar

    Toppings:

    Raw pistachios, sliced
    Roasted coconut chips

    Preheat oven to 375°F

    In a large ovenproof dish, add the nectarines, sugar, ground cinnamon,  and salt. Toss with your hands. Sprinkle the raspberries over top.

    Sprinkle the oats overtop, covering the fruit.  Evenly place the chopped butter overtop and then sprinkle with the raw sugar.

    Cover with foil and bake for 25 minutes.   Uncover and bake until golden, about 10-15 minutes more.

    Serve warm with some ice cream or cold with plain greek yogurt.
    I like to add sliced pistachios and roasted coconut chips.  Enjoy!

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    Blueberry and Lemon Yogurt Cake

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    I love blueberries.  I have fond summer memories of eating them by the basket full,  juices dripping down my chin.  So irresistibly sweet and the perfect pairing with fresh squeezed lemonade.  If you follow me on Instagram, I’m sure you know  how much I love berries!

    I make a lot of cakes,  but this has got to be one of my absolute favourites, by far.

    I made this cake on a whim, craving a not too sweet cake with lemon icing and lots of blueberries. I took this to a bbq and it was a real hit!

    It reminds me of a cake my mother used to make for us when we were little, a simple vanilla cake with a fantastic crust and perfect crumb.  I still dream about that cake…!

    In this recipe I use cake and pastry  flour, with the addition of some ground almonds for a slightly denser texture.  I just want to note that it’s not absolutely essential to use cake flour or the almonds.  If you only have all purpose flour, it will still work.
    Also, this is a very soft and moist cake.  Please allow it to cool completely before icing.

    I hope you enjoy this recipe as much as we do.  It has become a requested favourite!

    Blueberry and Lemon Yogurt Cake

    2 cups cake flour
    *1/4 cup ground almonds (optional)
    1 tsp baking powder
    1/4 tsp kosher salt
    3/4 cup sugar
    1/2 cup sugar
    1/2 cup olive oil
    2 extra large eggs (organic + farm fresh, if possible)
    1 cup 2% yogurt
    Lemon zest (from 1 large lemon)
    1 tsp vanilla extract

    Preheat oven to 350°F.

    Butter a 9″ round baking pan.

    In a small bowl whisk the flour, ground almonds if using,  salt, baking powder, lemon zest and 3/4 cup sugar.  Set aside.

    In a large bowl,  whisk the eggs and 1/2 cup sugar until frothy.
    Add the olive oil,  vanilla extract, and yogurt.
    Slowly combine the dry ingredients into the wet mix. Do not overmix.
    Gently spread the mixture into the pan with a small offset spatula.
    Bake for approx 30 min.

    Let it completely cool down before flipping onto a rack.  *Because this cake is very soft and moist, I suggest removing it from the pan when cool, onto a parchment lined sheet or directly onto your serving plate before icing. 
    Ensure that the cake is cold enough before proceeding with the icing,  otherwise it will be a hot mess!

    Icing:

    2 cups powdered icing sugar
    Juice of 1 lemon
    Zest of 1 lemon
    *Few drops of water (if needed)

    1 pint (or more) blueberries

    Combine the powdered icing sugar and the lemon juice until it’s slightly runny, but pliable.
    *You do not want it to be too runny! If this happens,  simply adjust by adding more powdered icing sugar.

    Spread a thin layer over the cooled cake and arrange your blueberries.   You can pile them on and let them arrange themselves or create a nice pattern. (I prefer the tousled look with this type of cake!)
    Drizzle the remaining icing sugar over the berries, top with the lemon zest and refrigerate until set.

    Enjoy!

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