Sweets for the sweet
Marni Fudge, executive chef at Cuisine et Chateau in Kensington, has a great recipe for a chocolate tart to prepare for your sweetheart this Valentine's Day.
Click on Read more below for the recipe.
Cocoa Nib Tuiles
These buttery crispy cookies make a great impression as a garnish, as well as on their own. They are a dark chocolate lovers dream.
¼ cup cream
¼ cup butter
¼ cup sugar
1/8 cup light corn syrup
pinch of salt
75 grams cocoa nibs
Place the first 5 ingredients in a pot and bring them to a full boil for 1 min. Remove for heat and stir in the almonds and the cocoa nibs, cover and refrigerate until chilled.
Heat oven to 325. spread the firm mixture over a parchment lined baking sheet using a spatula or off set spatula. Bake for approx 15 mins, then let cool slightly before cutting with a sharp knife into desired shapes. If it starts to get brittle, then pop it back in the oven for 45 seconds and it should soften again. Usually I just let it stay in one big piece and then break of different shaped pieces of the tuile as I need them.
Makes 8-10 4" tartelettes
500 ml whipping cream
200 ml whole milk
400 grams 60% dark couverture
Finely chop all chocolate and place in a large bowl. In a large saucepan heat the cream and milk til steaming - not boiling. As the cream and milk are heating, whisk the eggs in a small bowl. Remove the pot from the heat and pour a small stream into the eggs as you whisk them quickly. This process is called tempering the eggs and allows them to be incorporated into the hot liquid without them coagulating and causing lumps. After adding approx 2 cups of the hot liquid to the eggs, return everything to the saucepan and stir over medium heat until it thickens just slightly, then pour over the chocolate and mix until smooth. Cover and let cool completely.
Preheat the oven to approx 210F. place the empty tart shells on a baking sheet. Fill each of the cooled tart shell ( recipe below) so that it is overtly full. Carefully slide the pan into the oven and bake for 30 to 40 minutes until the centre is just set, but not solid. Let cool. Serve and room temp.
Sweet Tartelette Crust
250 g/ 2 sticks/ ½ lb cultured butter, unsalted
100 g granulated sugar
6 g of salt
½ vanilla bean, split and scraped
2 eggs, lightly beaten
400 g pastry flour
Preheat oven to 400F.
Gently mix the butter, sugar salt and vanilla together until blended but not creamed. Add the eggs a little at a time until well mixed. Add the flour and mix until just blended into a soft dough. Do not over mix. Form into a disk and chill until dough is firm. Roll out the chilled dough on a floured surface until it is approx 0.5 cm thick and then cut to line the tartlette pans. Gently prick the dough with fork and set the tartlette pans back into the fridge for 20 mins. Blind bake these shells for 10 mins or until golden brown on the bottom, then let cool.
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