Tarte au Chocolat Noir // Dark Chocolate Tart

Tarte au Chocolat1I’ve been craving Chocolate for weeks now, but after a super Weird chocolate allergy on December I wasn’t very sure to try chocolate again.

As that promise was hard to keep, my Father in Law asked me a Thin Dark Chocolate Tart for his BDay before leaving to the States so I gave up to my chocolate fear and made this (awesome) dessert.

Is very French style to do very thin tarts as dessert after a heavy dinner, so If you are looking for something sophisticated, balanced and not too sweet this chocolate tart is for you.

You will need:
Yield: 6 – 8 servings

Crust:

Yield: For a tart of 22cm or 6 persons

  • 50 g of butter softened
  • 50 g of icing sugar
  • 20 g of almond flour
  • 25 g of egg
  • 125 g of flour
  • 1/2 vanilla bean scrapped
  • a pinch of salt
  • a little bit of water

Put the butter in a mixer bowl and beat until smooth and creamy.
Add the sugar, ground almonds, and vanilla bean seeds. Mix until well combined.

Add the egg. Be sure the egg is fully incorporated before adding the next ingredient.
Combine the flour and salt. Add to the dough in about three parts. Mix until just it comes together. Attention here: Be very careful and for any reason Do not overwork the dough!

It’s better to have a lumpy dough rather than a overworked one.
Turn the dough into a disk and wrap them with plastic wrap and store in the fridge for an hour.

Remove the dough from the fridge, and roll it between two sheets of parchment paper. Work quickly…like that the dough will stay manageable and not soft and overworked.
Line your tart ring with the dough and put it back in the fridge for at least 1 hrs to rest.

Preheat the oven to180°C
Bake for 15-20 minutes until it’s golden brown.

Tarte au Chocolat2

Chocolate Ganache:

  • 240 g of liquid Heavy cream (full fat … sorry ^.^)
  • 18 g Glucose Syrup
  • 35 g of butter
  • 220 g of Dark chocolate
  • cocoa powder to sprinkle

Weigh the darkchocolate, chop it and put it in a bowl. set aside.

In a small casserole bring to a boil the cream, glucose and the butter.

Pour the cream mixture over the chocolate and gently mix the whole withour incorporating any air bubles. If you have bubles pop them!

When the chocolate in all silky and bright, pour it over your prebaked tart crust. Lei it set for 20 min room temperature and then refrigerate.

When the tart is completely set, sprinkle cocoa powder to decorate.

Tarte au Chocolat3

Hope you love it, and guess what?? No allergy this time =D.

LOVE,

Sara

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The Best Lemon Pie // Tarte au Citron Meringuée

Lemon Pie with Meringue 2 Wow! Do I really dare to say is the best?? Huge responsibility in this kind of statements but I’m “all in” with this one. Honestly this Lemon Pie is just sublime and believe me, once you try it you won’t stop doing it everytime you can =P

I shared this before, a while back to be honest, was one of the 1st recipes I put on the blog when this whole blogger thing started.

I usually try not to post a recipe twice, but the success of this Lemon Pie is huge. Its the favorite of my clients and a must for every party we do in our home, so here you have it.

The basic recipe comes from Pierre Hermé but I did some modifications, it just works better for me.

Lemon Pie with Meringue 1The Best Lemon Pie recipe.

For the Pâte Sucrée you will need:
Yield: For a tart of 22cm or 6 persons

  • 50 g of butter softened
  • 50 g of icing sugar
  • 20 g of almond flour
  • 25 g of egg
  • 125 g of flour
  • 1/2 vanilla bean scrapped
  • a pinch of salt
  • a little bit of water

Put the butter in a mixer bowl and beat until smooth and creamy.
Add the sugar, ground almonds, and vanilla bean seeds. Mix until well combined.

Add the egg. Be sure the egg is fully incorporated before adding the next ingredient.
Combine the flour and salt. Add to the dough in about three parts. Mix until just it comes together. Attention here: Be very careful and for any reason Do not overwork the dough!

It’s better to have a lumpy dough rather than a overworked one.
Turn the dough nto a disk and wrap them with plastic wrap and store in the fridge for an hour.

Remove the dough from the fridge, and roll it between two sheets of parchment paper. Work quickly…like that the dough will stay manageable and not soft and overworked.
Line your tart ring with the dough and put it back in the fridge for at least 1 hrs to rest.

Preheat the oven to180°C
Bake for 15 minutes until it’s golden brown.
Let cool and reserve.

Lemon Pie with Meringue 4For the Lemon Cream you will need:

  • 66 g whole eggs (1 egg)
  • 90 g granulated sugar
  • 70 g fresh lemon juice
  • zest from about 3 lemons
  • 150 g unsalted butter, room temperature and cubed

Rub the zest with the sugar using your finger until the sugar is moistened with lemon oil.
On a double boiler, combine the sugar, eggs and juice . Stir constantly until the mixture thickens (a little less consistency than a lemon curd)

Strain the mixture and let it cool a little. Pour the mixture into a blender and start to add the butter a couple of pieces at a time, to make an emulsion.

The mixture will lighten in color. Continue running the blender for a few minutes after all of the butter has been added to ensure the airy and light cream.
Pour the mixture into prepared crust and refrigerate.

Prepare the meringue, pipe swirls on top of the lemon cream and color it with a blowtorch.
Decorate with some zest of lime and Voilà!

Lemon Pie with Meringue 3

You can do this pie a little bit thicker, but as always New Year’s dinner can be heavy I prefer to do the Lemon Pie Thin, like that you can really enjoy a slice!

Wishing you all Happy New Year.

Remember to make some New Years resolutions you can keep!

Love,

Sara

Christmas Apple Tart // Tarte Pomme Epices de Noël

Christmas Apple Tart 5

Apple pie anyone?
I know you might think you have already tried a great apple pie, maybe mine wont be different but after a lot of research and criticism of my Father in law (one of the most demanding and delicate palates I know), I wanted to do a perfect xmas spiced apple tart and believe me, for once I can’t be happier with the result.

Due a lack of apples, i had to put 3 small pears inside but the result was even better so I highly recommend to include the pears, but if you are not very convinced you can totally go for a full apple tart. It will work great as well.

Here is the recipe, try it and let me know  *.*

Christmas Apple Tart 2

For the Sweet Dough you will need:
Yield: For a tart of 22cm or 6 persons

  • 50 g of butter softened
  • 50 g of icing sugar
  • 25 g of egg
  • 125 g of flour
  • a little bit of water

In the bowl of your Kitchen Aid or else, cream the butter and the sugar until pale and smooth. Add in the egg.

In low speed incorporate the flour to the sugar butter mixture. Add a little bit of water until the dough comes together and the ingredients are thoroughly mixed. Do not over beat.

Remove the dough from the bowl, form a disk with it  and wrap in plastic film. Refrigerate for 30 min or more.

Butter the tart ring and place it on a baking sheet. Roll out the dough on a floured surface and cover the ring with it. Pinch the edges and Reserve.

Prepare the Christmas spice  Apple-Pear compote:

  • 2 Red apples
  • 3 small mature pears
  • 1teaspoon of vanilla (natural powder)
  • 1/4 teaspoon of Nutmeg
  • 1/4 teaspoon of ginger
  • 1/4 teaspoon of cinnamon
  • green lemon zest freshly grated
  • fresh lemon juice (this will avoid the oxidation)

Peel the fruits, remove their core and seeds. Chop the pears and apples in regular size cubes to ease the cooking.

Put the fruits in a casserole with a little of water. add in the spices, zest and lemon juice. Cook until the water is almost inexistent and the whole is compote like. Reserve

Christmas Apple Tart 3

For the Apple Carpaccio and Assembly you will need:

  • 3 apples
  • 50 g of butter
  • 2 tablespoons of brown sugar
  • blond glaze or warm apricot marmalade.

Peel and cut the apples in 2. Remove the core and seeds. With a mandoline, slice the apple halves into slices of 1 or 1.5mm thickness.

Christmas Apple Tart 4

Preheat the oven at 200°C

Spread the bottom of the tart with the pear and apple compote. Place the apple slices (carpaccio) one over the other.

Melt the butter and brush over the apples. Sprinkle the brown sugar.

Bake for 30 minutes or until the edges and bottom of the tart is well colored.

A slice of this thin and tasty tart will be perfect for dessert after a heavy xmas dinner.

Christmas Apple Tart 1

Wishing you all Merry Christmas.

Love,

Sara

Pumpkin Banana Coconut Cake

You might be wondering why theres only one picture and why its so ugly, orangy and saturated… well I present you my excuses in advance… Belive it or not, I did the cake photo shoot but as clueless as I am I just forgot the most important thing while taking a picture, the freaking memory card!

Yeap, you can laugh as hard as you want and you can also wonder how the heck I didn’t check before shooting… Well that’s me! The worst part is that in the camera screen theres and intermittent little sign who says: NO MEMORY STICK! How can I miss that hu? Well fellas I did!

You can also may ask, why I didn’t re-do the photos, well cause there’s no more bread!!! It was so delicious that was eaten in less than an hour. Thank God it was yummy, cause now thats my only comfort.

This picture is the one I took with my phone to send it to my husband et voilà, is the only one I have for the blog. SORRY ='(

Here’s the recipe for this great cake, perfect for autumn:

Ingredients:

  • 2 cups of all purposeFlour
  • 2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 4 tablespoons of unsalted butter
  • 2 tablespoons of vegetable oil
  • 3/4 cup of granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon of vanilla extract
  • 2 large ripe bananas
  • 3/4 cup of fresh Pumpkin Puree
  • 1/4 cup of Milk
  • 1 teaspoon of ginger
  • 1teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 cup of grated coconut

Preheat the oven at 180°C and butter + flour your cake pan.

In a large bowl, mix the flour, baking powder and salt. Mix to spread evenly.

In a medium bowl and with and electric mixer, beat the butter, oil and sugar. Add the eggs one at a time, mixing well after each addition . Add the vanilla extract and stir.

In a bowl, mash the bananas with the milk. Mix in the pumpkin puree, coconut and spices. Mix well.

Graduaslly mix half of the flour mixture into the butter mix. Then, mix in the banana-pumpkin mix and then the other half of the flour mixture.

Pour the batter into the pan and bake for 40-45 minutes, or until a toothpick comes clean.
I hope you all enjoy this easy and tasty recipe.

Next time I will be more cautious with the memory stick.. I promise,

Love,

Sara

Zucchini Bread

As summer comes, the zucchini is a main ingredient in so many dishes. We can find it in tarts, poelés, pasta, muffins, flans, chips and even bread.

The zucchini is very versatile, it works just great in savory dishes as in desserts, so surfing around the web looking for inspiration, the idea of the well known bread came to me. As an amateur in bread making, I thought it was a good idea to give it a try and finally use some zucchini I had in the fridge.

The procedure is the same for doing some carrot cake, so the result will be very flavorful and summer like.

The bread is super moist and with crunchy parts thanks to the walnuts and hazelnuts =D

For the Zucchini Bread you will need:
Adapted from Simple Recipes
Makes 2 breads

  • 2 eggs, beaten
  • 1 1/3 cup sugar
  • 2 teaspoons vanilla
  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1/2 teaspoon of Ginger
  • 1/2 cup chopped walnuts
  • 1/2 cup of chopped hazelnuts

Preheat the oven to 175°C. Butter and flour 2 baking pans.

In a large bowl, mix together the sugar, eggs, and vanilla.
Mix in the grated zucchini and then the melted butter.

Add in and mix the baking soda and salt.

Add the flour in 3 times time. Sprinkle in the cinnamon, ginger and nutmeg and mix.
Fold in the nuts and mix to distribute evenly.

Divide the batter equally between 2 buttered  loaf pans.
Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean.

Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Serve warm with some milk and it will be the perfect afternoon treat =P

Bon Appétit,
Love
Sara