Triple Chocolate Tart with Sea Salt

Triple Chocolate Tart with Sea Salt

by | Jun 30, 2017 | 0 comments

My grandmother always told me to eat my beans, she never said I could have them in cocoa form! And just to be safe, I’ll have 3 kinds of ‘vegetables’, you know, for a balanced diet 😉 While you’d maybe think it’s strange to combine salt and chocolate – they are a match made in heaven. The sweet white chocolate, creamy milk chocolate and bitter dark chocolate combined with the sea salt is just sublime. And the best part? You get to go all Jackson Pollock on it afterwards!

TRIPLE CHOCOLATE TART WITH SEA SALT

Makes 1 large tart

 

Chocolate pastry

¼ cup The Kate Tin Cocoa Powder, plus extra for dusting

200g cake flour

125g butter, chilled and cubed

½ cup icing sugar

3 egg yolks

2 tbsp ice cold water

 

Filling

300ml cream

105g butter

100g each The Kate Tin Dark Baking Chocolate, Milk Baking Chocolate and White Baking Chocolate (300g in total), chopped, plus extra to decorate 

Pinch of sea salt

 

Place the cocoa, flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Gradually add the egg yolks and just enough water to form a dough. Flatten into a disc, wrap in plastic and refrigerate for 1 hour. Roll the pastry out to 5mm thick and line a 25cm loose-bottomed tart tin, allow the pastry to roughly hang over the sides (we’ll trim it later) and prick the base with a fork. Refrigerate again for 30 minutes then bake blind* at 180C for 15 minutes, remove the paper and weights and bake for another 10-15 minutes until crisp. Trim the pastry edges with a sharp knife and allow to cool. Place the dark, milk and white chocolate each into a medium bowl. Place the cream and butter in a saucepan and heat until just below boiling point. Pour 135g of cream/butter mixture into each type of chocolate and allow to stand for a few minutes to melt. Stir until smooth. Pour the dark chocolate into the pastry case and place in the fridge to set. Once firm, pour over the milk chocolate and set again before pouring over the white chocolate. Refrigerate for 30 minutes to set completely. Decorate with extra chocolate, if desired and sprinkle with sea salt.

 

 

 

TIP *Baking blind refers to the process of placing baking paper inside the lined tart tin the filling the tart with baking beads, beans or rice to weigh it down and prevent the pastry from puffing up.

Triple Chocolate Chip Horlicks Cookies

Triple Chocolate Chip Horlicks Cookies

by | Aug 18, 2015 | 0 comments

You see that nibbled cookie there in the back? Now let me tell you something about food stylists, most of them would carefully break off a piece of said cookie to look like someone had taken a bite out of it, they would then meticulously arrange the crumbs with tweezers to look like they accidentally tumbled from the cookie. Er, yeah… that’s totally what I did… JOKES!
 
Are you kidding me?! The best way to make a cookie LOOK like it’s had a big bite taken out of it is to TAKE A BITE OUT OF IT. And also, I ate a ton of these cookies while shooting them. The batch didn’t make 9, I just ate so many that there were only 9 left…
 Oh you want to know about the cookie? Of course you do! Because you want to eat way too many like I did. That’s why you’re here! This recipe is my twist on Christina Tosi’s childhood chocolate chip cookie.  Christina Tosi, incase you don’t know, is the sweet genius behind Momofuko Milk Bar in the US. I haven’t met her, but I just know we would be baking besties.
 
 
For me, the perfect chocolate chip cookie has firstly, more chocolate chips than cookie and secondly, is crispy on the outside but chewy in the middle. This is ALL of those things!  Chris (my baking bestie) uses milk powder in her recipe, I swapped mine for Horlicks (because I basically keep them in business with my addiction) and I revved up the chocolate chips. And I really mean revved, because I used three kinds; white, caramel and milk chocolate. Good things always come in three’s, people.
 
Also, imagine Astro’s or Smarties in these? Or Chuckles?
 
Now, go forth and bake cookies!

Triple Chocolate Chip Cookies

Recipe inspired by Christina Tosi

Makes 24

 

225g butter, melted (still warm but not hot)

1 cup packed Natura Light Demerara Sugar

1 large egg

2 tsp vanilla extract

1 3/4 cups cake flour

2 tbsp Horlicks (malted milk drink) or milk powder

1 tsp salt

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

360g The Kate Tin Baking Chocolate, chopped or chocolate chips*

Preheat the oven to 190 degrees celcius. Mix together the butter and sugar for 1 minute or until well combined. Beat in the egg and vanilla for another minute. Mix in the flour, milk powder, salt, baking powder and bicarbonate of soda until just combined. Add the chocolate bits and mix again. Drop spoonfuls of cookie dough onto lined baking sheets ad bake the cookies for 10-12 minutes or until golden brown. Cool completely. I’m not going to even bother telling you how to store them because there won’t be any left to store.

 

TIP Chopped chocolate is much better than choc chips, in my opinion. We’re looking for ooze here, and choc chips are way too stabilized.