I started baking classes recently and have little to no time for blogging. But I do have time to bake on the weekends. I’ve snapped a few iphone photos and wrote up the recipes for you to enjoy and make. That’s what my blog is going to be for the next little while.
The first of these recipes I’m going to post is a chocolate tart with pomegranate glaze. It’s decadent and rich. If you make it be sure to slice the pieces thin when you serve it.
- 1 ½ cups plain flour
- ½ cup icing sugar
- 1 ½ stick butter cut into cubes
- 1 egg
Blend flour and icing sugar in stand mixer that is fitted with a paddle. Add butter slowly. Let blend on low then add the egg. Mix until blended. Shape the dough into a disk and refrigerate for twenty minutes. Preheat oven to 375F. Roll out dough on a well-floured surface. Adding flour is important because this dough can tend to be sticky. Transfer to 11-inch tart pan and patch up any holes or mistakes with extra dough. Poke the dough all over with a fork. Cover with foil and baking weights (I use beans). Blind bake for 20 minutes. It should not be fully cooked when taken from the oven.
- 1 1/4 cup sugar
- 6 tablespoons warm coffee
- 4 ounces unsalted butter, cubed, at room temperature
- pinch of sea salt
- 4 ounces bittersweet or semisweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 2 large eggs
- 1/4 cup flour
- 1 teaspoon vanilla extract
- Preheat oven to 350ºF (180ºC.)
- Spread the sugar in an even layer in the bottom of a large saucepan. Cook the sugar over moderate heat until the edges liquefy and being to caramelize. Use a heatproof utensil to gently drag the liquefied sugar toward the center of the pan, encouraging the sugar to melt evenly.
- Once the sugar is melted, it was caramelized rather quickly. When it starts to smoke, but before it burns, turn off the heat and stir in the coffee. (The mixture will bubble and seize a bit. Be sure to avert your face and you may wish to wear oven mitts.)
- If the caramel has seized up in places, stir it gently over low heat until smooth. Then add the butter and salt, and stir until melted, then stir in both chocolates until smooth.
- Mix in the eggs*, then the flour. Stir in the rum or vanilla extract.
- Pour the mixture into the pre-baked tart shell, then bake for 15 to 20 minutes, just until the filling starts to rise and crack at the edges but the center is still jiggly. Do not overbake.
Let cool completely before adding the glaze.
* when I mixed in the eggs it was too hot and cooked. I ended up straining it. Everything went smoothly after that. But next time I do this I would let the mixture cool a bit.
- ½ cup sugar
- 2 tablespoons cornstarch
- seeds from half a pomegranate
Place sugar, cornstarch, and ¼ cup of pomegranate seeds in a small pot on medium-low heat. Let boil until sugar has melted. Stir constantly. This should take about five minutes and the mixture should be clear but pink. If it’s still a bit white the sugar still needs to dissolve. Remove from heat. Let cool for a moment. You don’t want to cool it for too long because you still want it spread well. Stir in remaining pomegranate seeds. Spread on your tart with a spatula. Let it set and cool before serving.