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

Apricot Pistachio Summer Tart

As you all know, every Wednesday and Saturday I go to the fresh fruits market in my Ville, so I do the first tour to look around and get recipe inspired with the season fruits and vegetables
This time was the apricots who got lucky, oh dear…When I saw that pile of orange, peachy, pink little round fruits, instantaneously I pictured in my head a tart.

I asked the (honest) vendor how good the apricots were, and he said : great so I took 20 of them.
Note: If your a regular client in the market and you have a vendor you trust, don’t be afraid to ask him for a recommendation.
I couldn’t wait till get home, so I took a bite, and honestly the apricots were great! Happy me!

This tart is a bite of summer, very fresh and the little extra of the pistachio makes it better.

Apricot-Pistachio Summer Tart:
Serves 4

  • 20 fresh apricots
  • 100 gr chopped pistachios
  • Light packed brown sugar
  • Pâte sucrée

Preheat the oven at 180° C

Clean and cut in wedges the apricots. Not too thin cause in the oven they will shrink a little.


Chop the pistachios. Mines were natural, not salty or roasted, so to give them the crunchy texture, I asked my husband to sprinkle the tart with it 15 minutes before the tart was ready. In this way the pistachios will accentuate its flavor making the tart way more delicious.
Line your Tart tin or mold with the pâte sucrée. Find the recipe here from my Pierre Hermés lemon tart. Seriously! I’m faithful to this recipe cause this crust is light, balanced and has that vanilla-almond flavor I love.

You can also use lemon shortbread as crust. This is cannelle et vanille Idea!
For me, the pâte sucrée was enough. I even sprinkled it, with brown sugar and some pistachios.
Start to arrange the apricots wedged inside, and press them a little into the dough.
When done, sprinkle sugar and pistachios on the top. You can also flavor it up a little with some liquor of your choice.

Bake for 25 minutes and enjoy!

Bon appétit,

Sara

Pierre Hermé’s Lemon Tart

It’s mother’s Day in France, and my husband and I thinking what to offer to my mother in Law… She is kind of a tricky person with very specific taste, no easy choose a gift for her. Besides the Peonies ❤
The only thing I know for sure is that she is gourmande as me, BINGO! She loves my macarons, cakes and pies.

Lemon Tart with meringue is her favorite sweet tooth temptation in the world, and Pierre Hermé is the ultimate pastry master, by the way she lovesss the guy. So we thought, what better gift than doing the Pierre Hermé’s Lemon Tart!!! Voilà.

It always take me 3 days to do this tart, but is not difficult, I just like to prepare everything one thing at a time, like that I’m fully focused and do a better job. It was a gift right? so I will do my very best.

I fully recommend to do the pâte sucrée a day before and let it chill in the fridge overnight. It just gets better. The lemon cream and meringue can be done the same day. Or if you prefer you can skip doing the meringue.. It will be great as well.

So here I will share with you this precious recipe.
Pierre Herme’s Lemon Tart

For the Pâte Sucrée you will need:

  • 300g unsalted butter, cubed, at room temperature
  • 190g powdered sugar
  • 60g ground almonds
  • 1 vanilla bean, scrapped
  • 2 eggs, room temperature
  • 500g all-purpose flour
  • 1 tsp salt
    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 eggs one at a time. Be sure the first egg is fully incorporated before adding the next one!
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.
Divide the dough in the portions you need. (I did 2 big tarts for 8 persons)
Turn each part into a disk and wrap them with plastic wrap and store in the fridge overnight.
Next day, 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 pan with the dough and put it back in the fridge for at least 1 hrs to rest.
Preheat the oven to180°C
Bake for 20 minutes until it’s golden brown.
Let cool in the tart pan.


For the Lemon Cream you will need:

  • 200 g whole eggs (4 eggs)
  • 240 g granulated sugar
  • 160 g fresh Meyer lemon juice
  • zest from about 4 or 5 lemons
  • 300 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.

I add you here my favorite photo of the day =DPS: Sorry about the pipping, is not even close to perfection, but I was in a hurry :(!
You fellows can take your time to do it better than me. Take pictures and send them to me ❤

Happy Mother’s Day for those who are in France!

Bon appétit,

Love you all,

Sara