tart

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.)

    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!😊

    Apple Pie

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    For some, Autumn is a sad reminder that summer is over, but for me it is the pleasant and sweet smell of caramelized apples oozing out of the pie crust. Just as the leaves are starting to turn colour and start to fall to the ground; the orchards are filled with ripe apples to be picked and the air becomes cool and crisp.

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    Autumn also reminds me of when I arrived in Paris at the beginning of a new adventure as I was about to start the fall semester at the Le Cordon Bleu. One of the first things I learnt to make at Le CordonBleu was an apple tart baked in a bottomless ring.

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    Some of the simple techniques I learned  included how to properly peel and slice an apple; the perfect thickness of the slice and the most presentable size. So many miniscule details to make the perfect dessert.

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    All of these things stay with you and sometimes when you bake familiar things, it evokes these wonderful memories and take your dessert to a whole new level.

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    Last week I baked an apple pie with my 4 year old son,  Xander.  He loves to help in the kitchen and he has a soft spot for pies, especially in his tummy.  I’m so impressed that he’s almost mastered crimping the pie shell.  I hope he will remember and cherish these memories that we are creating together and I hope you enjoy this recipe as much as we do. :)🍏🍎

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    Apple Pie Recipe:

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    Pie Crust:

    Makes 2 single crusts or 1 double crust

    2 1/2 cups flour
    1/4 tsp kosher salt
    1 tblsp sugar
    1 cup butter
    1/4 cup or less cold water

    Pulse the flour, salt, sugar and butter. Slowly add just enough water until the dough is combined.

    Flatten and chill until ready to use.

    Blind bake at 400F for 20 min or until brown 
    *Do not pre-bake for Apple tart or Apple Pie

    Apple Pie Filling:

    4-5 apples, peeled, cored, and thinly sliced (any variety but I generally use a mix of red + green)
    1/2 cup sugar
    3 tblsp maple syrup
    1 tsp ground cinnamon
    1/2 tsp kosher salt
    1 tsp vanilla bean paste or extract
    2 tblsp flour
    1 tblsp fresh squeezed lemon juice
    1/4 cup butter, chopped

    For the top:

    1/4 cup cream (or egg wash)
    Raw sugar for sprinkling

    Preheat oven to 425°F

    In a large bowl, combine the apples, sugar, lemon juice, cinnamon,  salt, vanilla and flour.  Toss to evenly combine and layer into the pie dish.  Dot with the chopped butter.

    Roll out your second pie shell and crimp the edges with the base layer overhang to create a sealed crust.  If you have any pastry leftover, you can make cutouts and decorate the top.

    If you want to keep your pie eggless,  brush cream all over the pie crust (and edges) with a pastry brush and generously sprinkle the raw sugar over top.

    With a sharp knife, make slits in a decorative pattern and bake in your preheated oven for approximately 40 minutes or until the crust is golden.

    Let cool before slicing.  Enjoy! 

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    Caramelized Coconut + Walnut Pandan French Toast

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    Caramelized Coconut Walnut Pandan French Toast Recipe

    1 extra large egg + 3 tblsp eggwhites
    3/4 cup coconut milk
    1/4 cup sugar
    1/4 tsp ground cinnamon
    1/4 tsp vanilla extract
    4-6 slices coconut pandan bread

    2 tblsp melted butter
    Maple syrup

    Whisk the egg + eggwhites, add the sugar, coconut milk,  ground cinnamon,  and vanilla. Set aside.

    In a frying pan, melt 1 tsp butter .
    When the pan is hot, quickly dip a bread slice into the egg mixture, covering both sides and add to your hot pan. Cook for a few minutes until golden and then flip to cook the other side.
    Once browned,  spoon over 1 tsp of maple syrup and ensure the top of the slice is coated. Quickly flip (on high heat) and sear for 1 minute to create a caramelized crust.   Repeat with the other side.
    Put it onto a plate and top with fresh berries and more maple syrup, if desired. 
    Repeat with remaining slices of bread until the egg mixture is used up.

    *Take note that creating a maple crust will make it sweeter, so you may not want the additional sweetness. Enjoy! 🙂

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    Puff Pastry Tarts

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    I’m holding onto summer, the best way I know how.  To eat an abundance of in-season fruits and veggies and turning them into some of the easiest desserts ever, simple and delicious.
    You don’t need a lot here, grab your favourite fresh fruits and some puff pastry and you’re ready to go!

    This is a basic recipe for in season Ontario nectarines, sweet black mission figs and raspberries. You can’t go wrong with any combination.  Enjoy! 🙂

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    Puff Pastry Tarts:

    1 sheet of puff pastry, thawed
    3-4 nectarines,  sliced
    5 black mission figs,  sliced
    1/4 cup raspberries
    1/4 cup blueberries
    *Jam (optional)
    Raw sugar for
    Maple syrup (for the glaze)

    Preheat oven to 425° F

    Line a baking sheet with parchment and place the puff pastry on top.  With a sharp knife, section the sheet into 3 long rectangles.

    Score the edges and top 2 rectangles with the sliced nectarines and raspberries or blueberries in desired pattern.

    Arrange the sliced figs on the third and scatter with raspberries.
    Sprinkle raw sugar over the top and bake for approx 25 minutes or until golden and the pastry has risen.
    Glaze the top of the tarts with the maple syrup with a pastry brush.  Slice into pieces just before serving or when fruit has set.
    Top with fresh whipped maple cream or serve with a scoop of vanilla bean ice cream.  Enjoy! 🙂

    *optional ~ you can brush the base of the pastry with your favourite jam before topping with fruit.

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