{Treacle Tart} – Tarta englezeasca cu melasa

treacle tart

I’ve been wanting to try out this tart for like forever! The ingredient list really intrigued me so here it is – Treacle Tart at its finest! It is said to have been invented by the poor families of the 1888’s considering that its two main ingredients are fairly cheap, even for that time. Now that I’ve tried it and satisfied my craving I can honestly say that I like it, but I find it to be a little too sweet for my taste. It’s not the recipe, it’s just the technique and how the recipe it’s usually made. Golden syrup is extremely sweet and so is the tart.

On the other hand, it is a matter of taste. I took this tart to a family reunion and everyone loved it and praised its sweet, intense taste. It’s just me who doesn’t like sweet desserts, as weird as that sounds given the fact that I am a pastry chef. Normally my recipes are well-balanced and often the sugar is reduced to as little as possible which is good not only taste wise, but also nutritional wise. But the intense sweetness is the staple of this tart so do give it a try if you think you can handle it, the flavor is well worth it!

{Treacle Tart} – Tarta englezeasca cu melasa
 
Ingredients:
Tart Crust:
  • 220g all-purpose flour
  • 1 pinch salt
  • 110g butter, cubed
  • 1 egg
  • 2-4 tablespoons cold water
Filling:
  • 50g butter, cubed
  • 350g golden syrup
  • 30g treacle
  • 50ml heavy cream
  • 2 eggs
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 120g breadcrumbs
  • 40g ground hazelnuts
Directions:
  1. To make the tart crust, combine the flour, butter, salt and egg in your food processor.
  2. Pulse until well combined then add 2-4 tablespoons of water to bring the dough together. Add the water gradually until the dough becomes easy to work with.
  3. Place the dough on your floured working surface and roll it between two sheets of baking powder until it has 3-4 mm thickness.
  4. Transfer the dough in a tart pan and press it well on the bottom and sides of the pan. Trim off the edges if needed.
  5. Place a sheet of baking paper into the pan over the dough and fill the pan with baking beans. This is called blind baking and it basically means baking the crust before filling it. If you were to fill it while still raw, the crust would absorb part of the filling and become mushy, doughy. Blind baking ensures the crust remains crisp and perfectly baked.
  6. Bake the crust in the preheated oven at 330F for 15 minutes.
  7. Once the crust is baked, remove from the oven and place it aside, removing the beans.
  8. To make the filling, combine the butter, golden syrup, treacle and heavy cream in a saucepan and melt them together over medium heat.
  9. Remove from the heat and allow the mixture to cool down slightly.
  10. Stir in the eggs, egg yolk, lemon juice, lemon zest and breadcrumbs and mix well. Pour the filling into the crust and bake at 330F (160C) for 30-40 additional minutes until the filling looks set.
  11. Slice the tart when chilled and serve.
Notes
The ground hazelnuts give the tart a nutty flavor which I loved, but feel free to replace them with breadcrumbs if you like.

ROMANIAN!

Tarta asta are origini englezesti si e destul de simpla, folosind pesmet si melasa pentru umplutura. Cu toate ca mi-a placut tarta, trebuie sa recunosc ca mi s-a parut putin prea dulce. Totusi, e o chestie de preferinta personala caci am dus tarta la o intalnire cu familia si lumea s-a batut pe ea. Din punct de vedere al aromelor, e minunata! Crusta crocanta si umplutura lipicioasa, oarecum gumoasa sunt o combinatie delicioasa. E o tarta ce ma duce cu gandul la toamna, la anotimpul rece, e un desert consistent si aromat, numai bun pentru perioada asta a anului. Melasa – treacle – am primit-o din Anglia, deci nu as sti sa va indrum spre un magazin in Romania de unde o puteti cumpara. Dati-mi de stire daca aveti cunostinta de asa ceva la noi, va rog! Cat despre siropul auriu, cred ca il puteti inlocui cu un sirop gros de zahar ars, caci are cam acelasi gust.

Ingrediente:

 Crusta:

  • 220g faina alba
  • 1 praf de sare
  • 110g unt rece, cuburi
  • 1 ou
  • 2-4 linguri apa rece

Umplutura:

  • 50g unt, cuburi
  • 350g sirop auriu
  • 30g melasa
  • 50ml frisca lichida
  • 2 oua
  • 1 galbenus
  • 1 lingura suc de lamaie
  • 1 lingurita coaja de lamaie
  • 120g pesmet
  • 40g alune de padure macinate

Mod de preparare:

  1. Pentru crusta, combinati faina, sarea, untul si oul in vasul robotului de bucatarie. Pulsati pana sunt bine amestecate apoi adaugati treptat apa rece, lingura dupa lingura, pana obtineti un aluat usor de lucrat.
  2. Transferati aluatul pe masa de lucru infainata si intindeti-l intr-o foaie subtire de 3-4mm grosime. Cu grija, transferati aluatul intr-o tava de tarta si taiati excesul de aluat daca e nevoie.
  3. Asezati o foaie de copt peste aluat in tava si umpleti crusta cu boabe de fasole sau orez. Coaceti la 160C pentru 15 minute.
  4. Scoateti crusta din cuptor si inlaturati boabele de fasole.
  5. Pentru umplutura, combinati untul cu siropul auriu, frisca si melasa intr-un vas. Puneti vasul pe foc si topiti ingredientele impreuna.
  6. Luati de pe foc si adaugati restul ingredientelor in ordinea listata.
  7. Turnati umplutura in crusta pe jumatate coapta si coaceti la 160C pentru 30-40 minute pana cand tarta e aurie.
  8. Scoateti tarta din cuptor si lasati-o sa se raceasca inainte de a o felia.

treacle tart

treacle tart

 

treacle tart

{Sticky Toffee Pudding} – Desert englezesc cu sos caramel

 

sticky toffee pudding

Sticky toffee pudding is anEnglish steamed dessert consisting of a moist, caramelized, rich cake that contains dates, topped with a luscious toffee sauce and serve with ice cream or vanilla custard. This pudding is said to have been created in the 80s by Francis Coulson who claimed to have got the recipe from a woman in Lancashire who is said to have taken it from two Canadian soldiers. The story is intriguing for sure, but I love a dessert that has a story behind.

The treacle and a touch of lemon zest are the only intense flavored ingredients in this recipe. the dates preserve the moisture, the brown sugar adds aroma and the butter makes it rich. the thick, caramelized sauce is like the cherry on top and the final dessert only misses a scoop of ice cream to become perfect from every point of view: sweetness and flavors are great and moisture preservers well!

{Sticky Toffee Pudding} – Budinca cu sos caramelizat
 
Serves:: 3 ramekins
Ingredients:
Sauce:
  • 100ml heavycream
  • 50g butter, cubed
  • 50g brown sugar
  • 1 tablepsoon treacle
  • 1 tablespoon golden syrup
Cake:
  • 30g butter, room temperature
  • 60g brown sugar
  • 100g all-purpose flour
  • 1 pinch salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tablespoon golden syrup
  • 1 tablespoon treacle
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 teapsoon lemon zest
  • 1 teapsoon grated ginger
  • 150g dates, pitted
  • 150ml hot water
Directions:
Sauce:
  1. Combine all the ingredients in a saucepan and cook until melted and it begins to caramelize.
  2. When the sauce is done, pour 2 tablespoons of sauce into 3 ramekins and place them in the freezer.
  3. Allow the remaining sauce to chill in a bowl.
Cake:
  1. Combine the dates and hot water in a saucepan.
  2. Let them soak up for 15 minutes then puree and place aside.
  3. Mix the butter and sugar until creamy then stir in the golden syrup, treacle, egg and vanilla.
  4. Fold in the flour, baking powder, salt and baking soda.
  5. Spoon the batter into the ramekins over the sauce. Place the ramekins in a deep baking pan and pour hot water in the pan until the ramekins are half covered in water.
  6. Cook in the preheated oven at 350F for 20-25 minutes until well risen and fragrant.
  7. Remove from the oven and let the puddings cool for 15 minutes.
  8. Turn the puddings upside down on your serving plates.
  9. Top with a scoop of ice cream and drizzle with the reserved sauce.
  10. Serve immediately.

sticky toffee pudding

 

chili chocolate bars

 


ROMANIAN!

Tradus mot-a-mot la prima vedere, aceasta reteta ar fi ceva de genul: Budinca lipicioasa cu sos caramel, insa pudding la ei inseamna si desert, asadar e mai degraba un desert, un mini tort aromat cu un sos gros caramelizat. Aceasta reteta ma bantuie de ceva vreme si iata ca i-a venit randul. Din aceste cantitati mi-au iesit 3 forme mici ceea ce e perfect daca doriti doar sa gustati, sa vedeti daca va place sau nu.

Reteta foloseste treacle/melasa si sirop auriu (care are mai degraba gust de caramel). Stiu ca acestea sunt relativ greu de gasit la noi, insa cred ca pot fi inlocuite cu un sirop gros de caramel (zahar ars si apa, fierte pana obtineti un sirop gros) si poate ceva mai multe condimente, precum scortisoara sau cuisoare. Melasa are un gust puternic greu de descris. Mie imi aduce a caramel, a toamna, a ceva pamantiu, ceva greu si foarte dulce. Nu e ceva ce as manca in cantitati mare tocmai din cauza acestui gust pronuntat, insa se potriveste foarte bine cu aromele acestui desert. Ca termen de comparatie, aduce a zahar brun doar ca mult mai intens la gust.

Ingrediente:

Sos toffee:

  • 100ml frisca lichida
  • 50g unt, cuburi
  • 50g zahar brun
  • 1 lingura melasa
  • 1 lingura sirop auriu

Blat:

  • 30g unt moale
  • 60g zahar brun
  • 1 lingura melasa
  • 1 lingura sirop auriu
  • 1 ou
  • 1/2 lingurita extract de vanilie
  • 1 lingurita coaja de lamaie
  • 1 lingurita ghimbir razuit
  • 100g faina alba
  • 1 praf de sare
  • 1/2 lingurita bicarbonat
  • 1/2 lingurita praf de copt
  • 150g curmale fara samburi
  • 150ml apa fierbinte

Mod de preparare:

  1. Pentru a face sosul, amestecati toate ingredientele intr-un vas si fierbeti cateva minute pana incepe sa se caramelizeze.
  2. Luati sosul de pe foc si turnati cate 2 linguri de sos in 3 forme inidividuale mici. Rezervati sosul ramas pentru servire.
  3. Dati formele la congelator pana faceti blatul.
  4. Combinati curmalele cu apa fierbinte si lasati-le sa se inmoaie 15 minute. Blenduiti amestecul pana devine fin si cremos si dati deoparte.
  5. Amestecati zaharul cu untul si mixati pana compozitia e cremoasa.
  6. Adaugati melasa, siropul auriu, oua, vanilia, lamaia si ghimbirul apoi incorporati faina, sarea, praful de copt si bicarbonatul.
  7. La final, adaugati curmalele.
  8. Turnati aluatul obtinut in formele scoase din congelator.
  9. Asezati formele intr-o tava adanca si turnati apa fierbinte de jur imprejur, acoperind formele pe jumatate.
  10. Coaceti la 180C pentru 20-25 minute pana desertul e bine crescut si trece testul scobitorii.
  11. Lasati sa se raceasca 15 minute apoi intoarceti formele cu susul in jos pe farfuriile de servit.
  12. Acoperiti fiecare desert cu inghetata de vanilie si sos toffee din abundenta.
  13. Sa aveti pofta!

sticky toffee pudding

 

{Caramel Peanut Butter Tarts} – Tarte cu unt de arahide

caramel peanut butter tarts

These mini caramel peanut butter tarts were a revelation for me. I knew that salty and sweet yield a delicious contrast, but these tarts managed to bring that contrast to a whole new level of deliciousness! Each tiny tart combines the crisp chocolate crust with a rich caramel sauce, a bold dark chocolate ganache, an airy, flavorful peanut butter mousse and a crunchy peanut and caramel topping into one of the best desserts I had lately. And believe me, I had a lot of treats the last two weeks as part of my job (yes, I have a job that allows me to do that 😛 yay)!

You will love the rich caramel oozing out with each bite and the slightly bitter, edgy dark chocolate ganache mellowing it down. The peanut butter mousse is the one that leaves a long lasting impression on your taste buds. It may look delicate and be airy, but it has an intense taste and a certain richness that makes you ask for a second serving. I made 12 mini tarts, but the same quantities can be used for a large tart if you prefer it. I just love grabbing a mini tart instead of a slice, it’s easier and less messy, but it’s up to you. The taste is all that matters and believe me, these tarts have it!

{Caramel Peanut Butter Tarts} – Tarte cu unt de arahide
 
Serves:: 12
Ingredients:
Chocolate crust:
  • 160g butter, softened
  • 45g powdered sugar
  • 2 eggs
  • 280 all-purpose flour
  • 35g cocoa powder
  • 1 pinch salt
  • ½ teaspoon baking powder
Caramel sauce:
  • 250g sugar
  • 159ml heavy cream
  • 40g butter
Dark chocolate ganache:
  • 150g dark chocolate (60%cocoa), chopped
  • 150ml heavy cream
  • 20g butter
  • 1 tablespoon brown sugar
Peanut butter mousse:
  • 240g cream cheese
  • 4 tablespoons peanut butter
  • 50g powdered sugar
  • 1 teaspoon vanilla extract
  • 200ml heavy cream, whipped
Directions:
Chocolate crusts:
  1. Combine all the ingredients in a food processor and pulse until it comes together.
  2. Transfer the mixture on a floured working surface and knead it a few times to bring it together well.
  3. Roll the dough into a thin sheet (3-4mm) then cut rounds and place them into your mini tart molds, pressing them well on the bottom and sides of the molds.
  4. Punch the bottom of each crust with a fork to allow the steams to come out while baking and bake in the preheated oven at 350F (180C) for 15-20 minutes. Let them cool in the pan.
Caramel sauce:
  1. Melt the sugar over medium flame until it has an amber color.
  2. Bring the cream to the boiling point then pour it over the melted sugar, being careful as it foams up and it realeses hot steams.
  3. Keep the sauce over heat until smooth then remove from flame and stir in the butter.
  4. Mix well and allow the sauce to come to room temperature.
  5. Evenly distribute the sauce into each tart crust and place the crusts in the fridge to allow the caramel to set properly.
Dark chocolate ganache:
  1. Pour the cream in a saucepan and bring it to the boiling point.
  2. Remove from heat and stir in the sugar then add the chopped chocolate.
  3. Allow the mixture to rest for 5 minutes then mix until smooth and silky.
  4. Stir in the butter and mix well then allow the ganache to cool slightly.
  5. Pour the ganache over the caramel sauce and place back in the fridge until set.
Peanut butter mousse:
  1. In a bowl, mix the cream cheese, peanut butter and sugar.
  2. Stir in the vanilla then fold in the whipped cream.
  3. Spoon the mousse into a pastry bag fitted with a small round nozzle and pipe it over each tart.
  4. Place in the fridge at least 1 hour before serving.
Decoration
  1. Use chopped salted peanuts and melted sugar to decorate.

caramel peanut butter tarts

ROMANIAN!

Tartele acestea au fost a adevarata revelatie pentru mine! Stiam ca dulce-sarat e o combinatie minunata, incercasem inainte o astfel de varianta, dar nu ma asteptam ca aceste tarte sa aduca acel contrast delicios de gusturi la un cu totul alt nivel al deliciosului. Sunt cremoase, au un gust bogat, aerate si crocante in acelasi timp, absolut delicioase pentru papilele mele. Topping-ul crocant completeaza tartele la perfectie si fiecare muscatura e o combinatie perfecta de dulce-sarat, cremos-crocant.

Eu am facut 12 mini tarte, insa aceleasi cantitati pot fi folosite pentru o tarta mai mare. Eu insa prefer mini tartele pentru ca sunt mai usor de servit, mai ales astfel de deserturi cu o componenta care curge (sosul de caramel).

Ingrediente:

Crusta de ciocolata:

  • 160g unt, temperatura camerei
  • 45g zahar pudra
  • 2 oua
  • 280g faina alba
  • 35g cacao
  • 1 praf de sare
  • 1/2 lingurita praf de copt

Sos caramel:

  • 250g zahar alb
  • 150ml frisca
  • 40g unt

Ganache de ciocolata neagra:

  • 150g ciocolata neagra (60% cacao), tocata
  • 150ml frisca lichida
  • 20g unt

Mousse de unt de arahide:

  • 240g crema de branza
  • 4 linguri unt de arahide
  • 50g zahar pudra
  • 1 lingurita extract de vanilie
  • 200ml frisca lichida, batuta

Mod de preparare:

Crusta de ciocolata:

  1. Combinati toate ingredientele in vasul robotului de bucatarie si pulsati pana obtineti un aluat omogen.
  2. Transferati aluatul pe masa de lucru infainata si framantati-l de cateva ori apoi intindeti aluatul intr-o foaie subtire (3-4mm grosime).
  3. Taiati cercuri pe masura formele de tarte si asezati aluatul in forme.
  4. Coaceti tartele in cuptorul preincalzit la 180C pentru 15-20 minute.
  5. Lasati tartele sa se raceasca in forme.

Sos de caramel:

  1. Topiti zaharul pana are o culoare aurie aramie.
  2. Incalziti frisca apoi turnati-o peste zaharul topit, avand grija caci se umfla si aburii sunt extrem de fierbinti.
  3. Tineti sosul pe foc pana devine omogen, apoi luati vasul de pe foc si adaugati untul.
  4. Lasati sosul sa se raceasca si turnati-l in crustele de ciocolata.
  5. Dati tartele la rece.

Ganache de ciocolata neagra:

  1. Incalziti frisca intr-un vas pe foc fara a o fierbe.
  2. Luati de pe foc si adaugati zaharul si ciocolata. Lasati sa stea 5 minute si mixati bine cu un tel pana ganache-ul e omogen.
  3. Incorporati until apoi turnati ganache-ul peste sosul de caramel.

Mousse de unt de arahide:

  1. Mixati crema de branza, untul de arahide si zaharul pudra intr-un bol.
  2. Adaugati vanilia, apoi incorporati frisca batuta.
  3. Puneti mousse-ul intr-un pos cu varf rotund si decorati tartele cu mousse.
  4. Finisati tartele cu alune sarate tocate si bucati de zahar topit.

caramel peanut butter tarts

 

caramel peanut butter tarts

{Puff Pastry Berry Tarts} – Tarte cu foietaj si fructe de padure

puff pastry tarts

 

puff pastry tarts

I’ve been wanting to make these puff pastry tarts for such a long time, but never got the chance to until today. Aren’t they pretty?! I love the color display and their flakiness. It’s amazing how a piece of dough can rise this much and turn into these amazing, beautiful, elegant, exquisite tarts.

But wait, there’s more! Not only they look amazing, but they also taste great and are incredibly versatile. I filled them with vanilla whipped cream, but imagine filling them with lemon curd or vanilla custard or chocolate mousse or citrus mousse. And the list can go on because these puff pastry tarts truly are that versatile! And so easy and simple to make! Even if you are a novice in the pastry kitchen, you can make these! The gif picture below will guide you through the technique used to make them. I’m thinking that you can also turn this recipe into a savory one by skipping the sugar and filling the tart shells with cream cheese, then topping them with smoked salmon or various vegetables. It’s a recipe that you might want to keep close and it will save your life when you’ve got people coming over but no idea what snacks to make.

Yields: 10-12 small tarts

Ingredients:

  • 1 sheet puff pastry dough
  • 1 egg for egg wash
  • 1/4 cup brown sugar
  • 150g heavy cream
  • 2 tablespoons powdered sugar plus more for serving
  • 1 teaspoon vanilla extract
  • Berries

Directions:

  1. Defrost your puff pastry dough and cut it into 10x10cm squares (or larger if you wish, but try to keep them square-shaped).
  2. Cut and shape the tarts just like in the gif picture below.
  3. Brush the tarts with egg wash then sprinkle them with brown sugar.
  4. Bake in the preheated oven at 400F for 15-20 minutes or until golden brown and flaky. The secret to puffed, flaky dough is to bake them at high temperature for a short time. At high temperature steams form and they force the dough to rise. If you bake them at low temperature, the butter in the dough begins to slowly melt and ooze out rather than push the dough up. So always keep your oven really hot for a well risen, flaky puff pastry!
  5. When done, remove from the oven and let them cool down completely.
  6. For the filling, whip the heavy cream with powdered sugar until stiff then add the vanilla. Spoon the whipped cream into each tart and top with fresh or frozen berries.
  7. Dush with powdered sugar just before serving.

 

Puff pastry tarts

make animated gifs like this at MakeAGif

 


 

puff pastry tarts

ROMANIAN!

Delicate, elegante, aromate, aceste tarte sunt mici diamante ale cofetariei. Nici nu ai zice ca se fac atat de usor! Aluat frantuzesc, frisca si fructe, doar atat va trebuie! Reteta nici macar nu e o reteta propriu-zisa, ci mai degraba o tehnica foarte versatila. O data ce aveti cojile de tarte facute le puteti umple cu orice, de la frisca, la curd de lamaie, mousse de ciocolata, mousse de citrice, crema de vanilie si lista poate continua. Sau puteti face tarte sarate, umplute cu o crema de branza si acoperite cu somon afumat sau diverse legume. Dati frau imaginatiei si veti vedea ce bunatati ies!

Aveti nevoie de o foaie de aluat de foietaj dezghetat si un cutit bine ascutit. Taiati foaia in patrate (10×10 au avut ale mele, dar merg si mai mari) si urmati pasii din imaginea gif de mai sus, taind initial colturile astfel incat sa le puteti detasa partial. Asezati tartele intr-o tava tapetata cu hartie de copt si ungeti cu ou batut. Presarati zahar brun si coaceti la temperatura maxima (200C) pana devin aurii si cresc frumos.

Secretul pentru un aluat de foietaj atat de bine crescut este sa incalziti cuptorul foarte bine, la temperatura maxima si sa coaceti aluatul (fie tarte, fie pateuri ori saleuri) un timp scurt la temperatura mare. Daca cuptorul nu e suficient de fierbinte, untul din aluatul frantuzesc se va topi si se va scurge in tava in loc sa ajute aluatul sa creasca. De asemenea, nu deschideti cuptorul in primele minute de coacere.

Scoateti din cuptor cand sunt gata si lasati-le sa se raceasca. Umpleti tartele cu frisca bine batuta (indulcita si aromata cu vanilie), apoi decorati cu fructe de padure. Pudrati cu zahar inainte de servire. Simplu, nu-i asa?!

 

Berry tarts on Make A Gif

make animated gifs like this at MakeAGif

{Berry Chocolate Souffle Mini Tarts} – Tarte cu sufleu de ciocolata si fructe de padure

chocolate souffle

Scroll down for English!

Am fost fascinata dintotdeauna de ciocolata si formele diverse pe care le imbraca in deserturi si trebuie sa recunosc ca rar mananc ciocolata in forma ei obisnuita, de tableta, mai ales ciocolata cu peste 50% cacao. Insa o prefer in deserturi si imi place sa vad cum se transforma si cum, adaugand cateva mici accente, poti crea un desert extraordinar, cremos si absolut delicios. Este si cazul acestor tarte care de fapt in planul initial se doreau a fi cu sufleu de ciocolata si caramel. Insa cum socoteala de acasa si cea din targ nu sunt una si aceeasi chestie, am ajuns sa le fac in forma in care le vedeti in poze. A fost prima oara cand am facut sufleu de ciocolata si trebuie sa recunosc ca mi-a placut consistenta si nici nu e atat de greu de facut. Ba chiar l-as transforma in blat pentru tort caci nu se lasa chiar atat de mult pe cat m-am asteptat.

Crusta:

  • 140g unt moale
  • 280g faina
  • 1/2 lingurita praf de copt
  • 30g migdale macinate
  • 1 ou
  • 50g zahar pudra

Untul se mixeaza cu zaharul pana devine cremos, apoi se adauga oul, urmat de migdalele macinate di faina cernuta cu praful de copt. Se amesteca bine si se framanta usor, apoi se inveleste in folie si se da la rece 30 minute. Se intinde intr-o foaie subtire si se taie cercuri suficinent de mari incat sa incapa in formele de tart. Se tapeteaza formele de tarta (8 bucati mi-au iesit mie), apoi se acopera cu hartie de copt si orez pentru a le coace. Se coc la 180C 10-15 minute pana devin usor aurii pe margine. Se scot din cuptor si se dau deoparte.

Sos de fructe de padure:

  • 150g fructe de padure
  • 50g zahar

Se pune fructele de padure cu zaharul pe foc si se incalzesc usor pana fructele se inmoaie. Se mixeaza intr-un blender ori mixer vertical si se trec printr-o sita pentru a indeparta semintele. Se da deoparte.

Sufleu de ciocolata:

  • 45g unt moale
  • 45g faina
  • 250ml lapte
  • 5 oua, separate
  • 100g ciocolata neagra
  • 1 varf de sare
  • 80g zahar

Laptele se pune la fiert cu jumatate din cantitatea de zahar. Intr-un bol, se amesteca untul cu faina.

Cand laptele fierbe se toarna in fir subtire peste faina, apoi se pune inapoi pe foc si se fierbe pana devine un sos gros.

Se ia de pe foc si se adauga ciocolata care se va topi de la caldura degajata.

Se amesteca bine si se lasa sa se raceasca 10 minute. Se adauga galbenusurile si se da deoparte.

Intr-un alt bol, se mixeaza albusurile cu un praf de sare, apoi se adauga treptat restul de zahar si se mixeaza pana obtineti o bezea ferma. Se incorporeaza bezeaua usor in compozitia de ciocolata.

Pentru a finisa tartele mai aveti nevoie si de 50g ciocolata topita.
Se ung crustele cu ciocolata topita pentru a le sigila, apoi se toarna cate o lingura de sos de fructe de padure. Se pune deasupra compozitia de sufleu. Crustele trebuie sa fie aproape pline. Din toata cantitatea de sufleu, mi-au iesit 8 tarte si 2 sufleuri individuale.

Se coc inca 10 minute la 180C fara a deschide usa cuptorului.

Se servesc reci cu un mot de frisca batuta cu vanilie si cu fructe de padure.

chocolate souffle

ENGLISH!

Crust:
  • 140g butter, softened
  • 280g plain flour
  • 1/2 teapsoon baking powder
  • 30g ground almonds
  • 1 pinch salt
  • 1 ou
  • 50g powdered sugar
Mix the butter with the sugar until creamy then add the eggs and ground almonds. Stir in the flour, baking powder and salt and mix well. Wrap the dough in plastic wrap and refrigerate 30 minutes.
Place the dough on a floured working surface and roll it into a thin sheet. Cut small circles and fit them into your mini tart pans.
Bake the tart shells in the preheated oven at 180C for 10-15 minutes or until the edges begin to turn golden brown.
Let them cool down before use.
Berry sauce:
  • 150g wild berries
  • 50g sugar
  • 50g dark chocolate, melted
Mix the ingredients in a saucepan and bring to a boil. Cook just until the fruits begin to soften.
Puree the mixture with an immersion blender then pass the sauce through a fine sieve.
Brush the bottom of each tart shell with melted chocolate and let it set in the fridge for 10 minutes.
Pour 1-2 tablespoons of sauce into each tart and place back into the fridge.
Chocolate souffle:
  • 45g butter, softened
  • 45g plain flour
  • 250ml milk
  • 5 eggs
  • 100g dark chocolate, chopped
  • 1 pinch salt
  • 80g sugar
Combine the milk and 40g sugar in a saucepan and bring to a boil.
In a bowl, mix the butter and flour then gradually pour in the hot milk.
Transfer the mixture back into the saucepan and cook until it begins to thicken, mixing all the time to make sure the mixture doesn’t stick to the bottom of the saucepan.
Remove from heat and stir in the chopped chocolate then allow it to cool down for 20 minutes.
Stir in the egg yolks and place aside.
Whip the egg whites with a pinch of salt until stiff. Add the remaining sugar and mix until glossy and stiff.
Carefully fold the egg whites into the chocolate batter.
Pour the batter into each tart shell and bake at 180C for 10-15 additional minutes without opening the oven’s door.
Serve the tarts chilled.