Chocolate silk and mango tart (gluten-free)

(Version française en cours...)

Here's another take on chocolate silk pie, with my (ubiquitous and) favorite mango to add a bit of tanginess, texture and sweetness. Trust me on this one, the combination is surprising and delicious, something to wake up the taste buds.

Crust ingredients:

150 g of flour (or gluten-free blend with xantham gum)

75 g of butter

2 tablespoons of cream (or yogurt)

2 tablespoons of sugar

1-2 tablespoons of milk

Pinch of salt

Knead butter and flour together, add cream or yogurt, sugar, salt and milk. Knead about 2 minutes, adding a teaspoon or more of flour or milk to get a non-sticky texture (does not stick to finger). Cover and cool in refrigerator for 2 hours. Preheat oven 175°C (350° F). Line a pan (or individual tart cups) with parchment paper, roll the dough on a flat surface and roll out to an 1/8 inch thickness, then transfer to pan, cutting out excess dough. With a fork, pierce the surface, then bake for 30-35 minutes, or until golden (small tartelettes take less time, like 20-25 min). Allow to cool on a cooling rack before pouring in filling.

For a chocolate ganache filling:

120 g of dark chocolate 70%

120 g of liquid cream

50 g sugar (add more if you like it sweeter)

50 g of milk

20 g butter
2 eggs, beaten

Dash of sea salt

For milk chocolate icing take 1/4 of the ganache above and add 50 g of mascarpone, mix well and allow to cool in refrigerator before spreading or piping onto the cooked tart surface.

Add sliced fruit of choice to decorate : mangos, strawberries, kiwi, cherries...

I spooned the mascarpone milk chocolate on top, was in a bit of a hurry, haha, but with hindsight it may look even nicer with a piping bag. A tiny bit.

For the chocolate filling : over medium heat, warm milk, cream, sugar and butter until just boiling and remove. In a bowl, place the chocolate and add 1/3 of the hot milk mixture and mix to melt chocolate. Continue to add another 1/3 of the milk and mix with the chocolate, then finally the rest of the milk until fully melted. Add the beaten eggs, mixing in well. Tap bowl to counter to release bubbles. Preheat oven 175°C (350°F). Pour 3/4 of ganache into pre-baked crust, tap on counter to release bubbles again, turn off the temperature, and place in oven for 15 minutes. Remove and allow to cool on cooling rack before serving. Use 1/4 as a base to mix with mascarpone as a topping you can spoon on cooked tart, or pipe on top.

Enjoy everyone !

Comments

Cotton sponge cake with strawberries and cream cheese frosting

My kids had a birthday to celebrate so I made the cakes and they decorated. I used to do this when my children were small, set up a table for them to decorate cookies or gingerbread houses, even had parties like this, and to this day, they like assembling treats and are good cooks. Here's the batter recipe I often use which you can find in my other recipes (mocha sponge, apple cider cake...) : Cotton sponge cake recipe : 4 eggs, separated 1/2 cup (100 g) granulated sugar 1-1/4 cup (180 g) cake flour 3/4 cup (150 g) confectioner's sugar 1/4 cup cider (60 g) (French kind, or 4.5% alcohol) or beer or carbonated water 1/4 cup (60 g) sour cream (or thick cream) 1/4 cup (60 g) milk (as needed) 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt Preheat oven to 180° F / 350° C. Line pan with parchment paper. I used a 7" spring-form pan and a small fluted brioche mold. Beat egg whites until soft peaks form. Add granulated sugar a little at a time and continue...

Fluffiest cinnamon rolls, with yogurt cream frosting

I must say this is the most wonderful cinnamon rolls dough I've discovered to date. Light, fluffy, delicious, what more could you ask for? I filled half the dough with brown sugar, cinnamon, and nuts, while the other half was filled with some homemade strawberry jam. Here is the recipe for the dough, inspired by Foodess.com, which has the best explanation for the dough, go to the website for more info. I will always use this dough to make these buns from now on. 240 ml warm milk 2 large eggs 570 g all-purpose flour 100 g sugar 2 1/4 teaspoon instant yeast 1 1/2 teaspoon salt 115 g unsalted butter (softened) Cinnamon filling 200 g brown sugar 2 teaspoons cinnamon 115 g softened butter 1/2 cup nuts (cashews, walnuts, almonds...) Strawberry jam 12-15 strawberries 50 g sugar (or more if you like it sweeter) 1 tablespoon of cornstarch Cut strawberries in 1/4 or 1/8ths and simmer with the sugar until softened, about 3-5 minutes. Add a spoonful of this in a cup with the ...

Strawberry & raspberry amaretti cheesecake

Is there such a thing as baking too many cheesecakes? Because, really, cheesecakes take time to master. And just when you think you've got it down, you mess one up because there is a "tour de main" or trick to making them and it's all about... jiggliness! It's mastering the right cooking time, because all our ovens are different, the right cream cheese, as they're different in every country, the right amount of setting ingredient (flour or cornstarch...), etc. I've made many versions because there are no-bake varieties (these are the most tricky in my opinion because of the gelatin or setting factor) or the oven-baked kinds (with or without a water bath). The following version is the most straightforward and fuss-less variety I've encountered, I made this cheesecake readily with ingredients I had at home. Here is what I used : Cookie crust : 150 g or 1 cup mix of butter cookies and amaretti, 30 g sugar, 50 g butter, 1/4 teaspoon...

Islands in the sky, food & travel

Search This Blog