Dessert Recipes, Foodhall Cookery Studio, Kitchen Inspiration, Recipes by Foodhall India, Tarts by The Foodie DiariesApril 14, 2020April 8, 2021
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There’s lots to love about this eggless recipe from Foodhall Cookery Studio (FCS), featuring a few of our very favourite things – dark chocolate, sea salt and caramel! It doesn’t require very many ingredients either – just flour, salt, butter, sugar, cream and dark chocolate.
FCS’ ingenious trick is to bring in an element of blind baking – partially (or sometimes completely), baking the pie crust before adding in the filling.
You might wonder why we don’t just throw the crust in the oven as it is. Theanswer is that as the crust bakes, pockets of steam cause the layers of pastry to puff up – very unhelpful when one’s ultimate goal is to fill the pie with something else! The sides of the crust will also to sag before they start to crisp, leaving us with a not-so-attractive slouching effect.
The solution is to line the unbaked pie crust with parchment or aluminium foil and weigh it down with something so that the bottom doesn’t puff and the sides don’t slouch. You can find special pie weights for this job, or you can also just use dry beans (any beans or legumes like chickpeas , red kidney beans!).
The simple hack is just one of the many hands-on techniques taught by the state-of-the-art cookery studio at Foodhall@LinkingRoad, with their globe-trotting selection of classes curated to ensure thatbakers & budding chefs fine-tune their art beyond just following standard text-book recipes! Follow them on Instagram for more tips and tricks, as well as to discover their upcoming modules.
Dark Chocolate & Sea Salt Caramel Tart
Foodhall Cookery Studio
There’s lots to love about this eggless recipe fromFoodhall Cookery Studio(FCS), featuring a few of our very favourite things – dark chocolate, sea salt and caramel!
5 from 1 vote
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Course Dessert
Ingredients
For The Shortcrust Pastry
- 100 gm Flour
- A pinch Salt
- 55 gm Cold Butter (cut into small pieces)
- 1-2 tbsp Cold Water
For The Salted Caramel
- 150 gm Caster Sugar
- 64 gm Unsalted Butter
- 90 gm Cream
- As per taste, Sea Salt
For The Ganache
- 100 gm Dark Chocolate
- 100 gm Cream
Instructions
For The Shortcrust Pastry
Using the rubbing method / slowest speed on a stand mixer, mix the flour, salt and butter until it resembles fine breadcrumbs.
Add the cold water little at a time, mixing briefly till a dough forms. Do not over-mix.
Chill the dough for 30 minutes before rolling out.
Once rolled, line your pie tin and refrigerate for 10 mins. Place baking beans inside the tart and bake in a 170 degree preheated oven for 10-12 minutes or until the pastry starts to brown on the edges. Remove the beans and bake till the pastry is golden brown.*
For The Salted Caramel
Place half the amount of the sugar in an even layer in a saucepan. On medium heat, start cooking the sugar. If required, briefly mix / swirl the sugar to help it along. Once melted, add the remaining sugar little by little, to ensure that it all melts before the sugar starts to caramelize.
Once the sugar starts caramelising, bring it to a dark amber colour, remove it from the heat, and stir in the butter. The sugar will bubble up, don’t be alarmed.
Once incorporated, add in the warmed cream and stir to combine. Add sea salt to taste and stir.
If you find any clumps of sugar, return to a low heat and stir till dissolved.
Pass the caramel through a sieve if there are still lumps. Transfer into a bowl and allow to cool.
Spread some of the salted caramel onto the base of the tarts.
For The Ganache
To make the ganache, melt the chocolate in the microwave. Heat the cream in a saucepan till it is steaming. Pour into the chocolate and emulsify.
For assembling the tarts
While still warm, pour the ganache into the tarts, almost all the way to the top.
Refrigerate till the ganache sets. Sprinkle with sea salt and garnish as desired.
Notes
*Once the crust is set — and you’ll know this because the edges will turn golden — you remove the weights and let the crust cook a little longer on its own. For a partially baked crust, you want the bottom to look dry and flaky, but still pale. For a fully baked crust, look for the bottom to turn light golden. The whole process won’t take more than 15 or 20 minutes.
About Foodhall Cookery Studio:
Tucked away at the top of Foodhall@Linking Road, Foodhall Cookery Studio (FCS) is an experimental kitchen and a contemporary venue for cooking classes and workshops. Since the lockdown, FCS have started hosting virtual cook-alongs via Zoom. Discover their globe-trotting line-up of upcoming classes here. | Instagram @FoodhallCookeryStudio
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We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.
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