Quadruple Chocolate and Salted Caramel Tart

Chocolate Tart

Hey guys,

As promised last week, I return with the most amazing chocolate tart you will ever make. It contains not one, not two but four types of chocolate and a hidden layer of caramel. To be honest, this tart should probably come with a myriad of health warnings and possibly an ambulance on speed dial but it is 100% worth it!

I love making caramel. It can be a little bit daunting the first time and you do need to be careful as the melted sugar is very hot however homemade caramel is just so superior to shop bought that in my opinion, it is very much worth a little extra time making the filling instead of buying it. WARNING – melted sugar will burn instantly. If you do get any on you, immediately stop what you are doing (the tart can wait –you can not) and hold the area under cold water for at least 5 minutes if not more. It will hurt but isn’t too serious.

You have a couple of options when it comes to melting sugar for caramels or decorations. The slower but more controlled method which I use if I need a specific temperature of sugar or don’t want a deep golden caramel involves melting the sugar with a small amount of water and then boiling the sugar syrup until it achieved the desired temperature. This is particularly useful for making a large batch of caramel for things like a croquembouche. The other method, the one used in this recipe, involved holding your nerve a bit and directly melting the sugar in a pan. I am unashamed to admit that it took me about 5 years to become confident enough in my culinary skills to attempt this method instead of the syrup one.

Caramel is produced when you drive water away from sugar by heating it. If making large amounts, you will quite often add glucose syrup or a small amount of vinegar as it helps invert the sugar preventing crystallisation which will ruin your dish. This is where the caramel will suddenly turn solid and brittle again and no amount of heating can save it. You just have to start again! To prevent crystallisation, you should never stir the boiling sugar syrup once the sugar has all dissolved in the water and if making it via the more direct approach, treat the sugar incredibly carefully as it is a real diva in the kitchen. Inverting sugar is not always necessary as you can buy Invert Sugar Syrup in some areas however you don’t need it for this recipe! It occurs as glucose and fructose are isomers (they have the same chemical composition, just in a different formation. Think of them as anagrams of each other). The colour of the caramel comes in part from the long chain carbohydrates contained (24, 36 and 80 carbon atoms long!) and also from by products produced when the sugar is heated.

This tart is particularly good at a dinner party. Wow your guests with a delicious homemade dessert which looks like you’ve just picked it up from a professional patisserie. Serving it with fresh fruit like strawberries can give it some semblance of health even though we all know it’s only for show! You can also use this recipe to make mini tartlets which is what I do if I have enough excess pastry

 

Quadruple Chocolate and Salted Caramel Tart

Serves 12-15

Preparation:1 hour 10 minutes

Cooking:25 miutes

Resting:1-1½ hours

 

Pastry

160g plain flour

25g sugar

2tbsp cocoa

75g unsalted butter

1 Large egg yolk

½ tsp vanilla

 

Salted Caramel

225g caster sugar

100ml double cream

125g salted butter

 

Chocolate filling

300g dark chocolate

200g milk chocolate

100g white chocolate

500ml cream

50g unsalted butter

½ tsp vanilla

 

 

For the pastry, place the flour, sugar, cocoa and butter into the bowl of a food processor and pulse until it appears as fine breadcrumbs. Alternatively, rub the butter into the flour and stir in the other dry ingredients.

21845602_1710509868980711_568827678_o

21706649_1710509762314055_378155259_o
After going through the food processor, the mixture should look a little bit like sand!

Make a well in the centre and add the vanilla and the egg yolk.

21706825_1710509865647378_36452688_o
I don’t know what was different about them this time but the egg yolk was just so very, very orange

Mix until just combined, pour onto a worktop and knead until a homogenous dough is formed but do not overwork the dough!

Put the dough into the fridge to rest for an hour.

21844345_1710509635647401_1656935650_o

Preheat your oven to gas mark 5 (190oC).

Roll out the dough and line a 9 or 10 inch tart pan preferably, one that has a removable base – you may have to wait a few minutes for the dough to soften up.

Trim the excess dough leaving a little hanging off round the edge – this is so that if the dough shrinks, the excess dough will make sure the tart doesn’t lose height. Alternatively, you can trim all the excess dough off and then place the lined case in the freezer for another half hour to make it really firm which should prevent shrinking altogether.

21875877_1710509892314042_1281209222_o
Make sure any excess pastry isn’t hanging down as this can cause the case to crack if it shrinks too much

Prick the bottom of the pastry case with a fork so it doesn’t crack, line it with foil and pour in baking beads (or rice/pasta/lentils if you don’t have them) – this prevents the case from bubbling up and keeps the base nice and flat.

Bake for 15 minutes. Remove the baking beads and bake for another 10 minutes so the pastry case if fully cooked.

If you still have bits of pastry overhanging the tin, use a sharp knife to trim off the edges and neaten it up.

21886688_1710509935647371_2405294_o

 

To make the caramel, place a third of the sugar in a heavy based steel pan – non-stick pans encourage crystallisation which ruins caramel.

Heat the sugar on a medium heat and as it starts to melt, use a wooden spoon to gently move some of the unmelted sugar into the melted areas. Move the pan on the hob so no area gets too dark when melting. You don’t want to burn the sugar. Turn the pan onto a medium to low light for the rest of this.

Once about half of the sugar in the pan has melted, sprinkle on half the remaining sugar and gently stir the melted areas. The sugar may start to clump but don’t worry!

As more of the sugar melts, sprinkle on the remaining sugar and continue to agitate the melted areas in the pan to prevent burning and to bring the unmelted sugar into contact with the heat.

21875842_1710509965647368_1304105624_o
The melting of the sugar (top left to bottom right)

Once the sugar has all melted, you should have a light caramel. If it is cloudy, that means not all the sugar has melted! Swirl the sugar in the pan a little to help stir it but at this point, do not use the spoon as it will make the sugar crystallise.

When the caramel is clear, continue heating slowly until it is a deep golden colour. Swirling it gently will help mixing it in the pan so it doesn’t burn.

21767733_1710509905647374_60168673_n
Getting ready to add the cream to the melted sugar

The moment the caramel is a rich golden brown, remove it from the heat and immediately pour in the double cream. BE CAREFUL – the cream will bubble and steam vigorously so make sure you are using a big pan so it doesn’t spit out of the pan. Stir the caramel to make sure it is all mixed. The area with the cream may be thicker than the melted sugar as it is cooled a little but it will remelt and everything will mix together nicely.

Let the caramel cool for a couple of minutes and then add in the butter chopped into cubes or slices.

Stir in the butter as it melts and once it has all melted and mixed together, pour it into the pastry case – you don’t need to wait for it to cool!

N.B – if you are unlucky, the caramel may split when you add the butter and you will end up with an oily layer on top. If this happens, let the caramel sit for a few minutes to separate out and then spoon off the oil that appears at the top.

21845336_1710510055647359_726507484_o
My caramel wasn’t quite as salty as I would normally like so I sprinkles some sea salt flakes over it once I had filled the pastry case.

 

Chop your chocolates and place in bowls – make sure the dark chocolate is in a large bowl as the others will be added at a later point!

21706766_1710510072314024_637712267_o

Add 30g of butter to the dark chocolate, 20g to the milk chocolate and half a teaspoon of vanilla to the white chocolate.

Heat the cream until it’ just about to boil and then add 275ml to the dark chocolate, 150ml to the milk chocolate and 75ml to the white.

Let the chocolate stand in the cream for 2 minutes and then stir each bowl until it is filled with a smooth chocolate ganache.

Take a little of the dark chocolate ganache and put it off to the side – this is for decorating later.

Pour the milk and white chocolate ganaches into the dark chocolate making sure not to scrape the bowl out as the leftovers in the bowls are used for decorating.

Use a skewer to mix the ganaches – BUT ONLY A LITTLE – you want the variation in ganaches inside the tart.

Pour the filling into the tart filling it but not quite to bursting!

Use the leftover dark, milk, and white chocolate ganaches to spoon blobs and lines over the top of the tart.

Use a skewer to swirl the chocolate filling to give a beautiful and professional finish – don’t catch the caramel layer when doing this!

21844189_1710510092314022_455572509_o
Mini chocolate tart with the leftovers
21845350_1710510112314020_1252225107_o
The main event at any party!

Let the tart set in the fridge for a couple of hours or even overnight to fully harden up.

When serving, place your knife in a jug of hot water and then wipe it off on a tea towel before cutting. This helps make the cuts incredibly clean and prevents the filling sticking to the knife too much.

Serve with a little cream and a selection of berries.

 

21767410_1710510115647353_881321334_n

This is one of my favourite desserts and I hope it will be one of yours too! As an added bonus, this tart also freezes really well – assuming you have any left!

Let me know if you try this at yourselves and give me a tag on instagram (@thatcookingthing)! I love seeing what you guys create at home.

See here for the last recipe from my Baking series – the gooeyest chocolate brownies you can find or here if you fancy making a delicious dinner of homemade pizza!

Have a good one and I’ll see you next week with an exciting recipe for spiced turkey burgers. Fab for using up odds and ends and wonderful as a filling for other dishes too!

H

 

Perfect Pizza

As a student, I don’t often get the opportunity to make pizza from scratch as I just don’t have the time to make the dough. Of course you could buy in bases or even just pop down to the local take away but the difference in quality is phenomenal! Not only is it far, far cheaper to make yourself, but you can make sure you have the toppings you want on it without having the faff of spending 10 minutes deciding what you want off the menu. This recipe does take time – there are no two ways about that however like all recipes with bread involved, you will have a couple of hours in the middle in which to do what you want.

I have only done this a couple of times at university because of the time constraints however homemade pizza is a good home recipe too – especially in the holidays. Be careful though as it is very easy to overeat these as they are just so delicious! I like to have mine with chilli, sweetcorn, chicken and I’m getting into onions too. Whilst personally, I am very much against pineapple on pizza, I do appreciate that for some people, it is a fantastic topping and the wonderful thing about this recipe is that you can make personal pizzas that don’t need sharing so no one can complain! I would always advise using precooked meats just in case as you don’t want to eat raw meat and get ill – especially if you have to study for exams.

This is a particularly good recipe for house meals as you can just make the pizzas larger and share them around and they are genuinely so much better than the ones you would buy on the way home from a night out. I love a good greasy take-out pizza however these can be far healthier – using low fat cheese or even cheeseless pizzas can be a good way of using up leftover vegetables and meats without too many calories.

The recipe I use includes a technique I have not yet covered on this blog – rubbing in. This is where you combine flour and fat in a way which keeps the fat from melting and makes sure the mixture is light and airy. Using the tips of your fingers, take a little of the mix in each hand and lift them above the bowl. Use you thumbs to brush the mix back out of your hands and into the bowl rubbing the fat into the flour as it falls through your fingers. Repeat this until the mixture resembles fine breadcrumbs. It may look like nothing is happening at the start but trust me, it will all come together in the end. Just remember, if you really can’t get a technique to work for you, YouTube it! I have learnt a lot of new techniques by watching videos because I find it far easier to understand when I can see what is going on.

The dough also freezes nicely so if you are cooking for two, the third portion can be popped in the freezer – just make sure to defrost it fully and let it warm up to room temperature before using – or it can be used to make a garlic bread (spread over butter, minced garlic and parsley if you have it) or doughballs! If you want to cook for 4 people, multiply the recipe by one and a half but don’t increase the yeast! Once sachet can be used for up to 750g of flour – it might take a little longer to rise but it will still have an amazing flavour.

 

 

Serves 3 – about £1.30 per portion

Preparation – 30 minutes, Rising – 2 hours, Cooking – 15 minutes

 

Dough:

500g Strong white flour

50g butter (or block margarine like Tomor for example)

300ml water

1 sachet instant yeast (7g)

1 tsp salt

1 tbsp sugar

2 tbsp olive oil

 

Optional

Garlic/onion power

Grind of pepper

Grated hard cheese like parmesan

 

Toppings

500ml Tomato Passata/ 1 tube of tomato paste

A few cloves of garlic

375g Mozarella grated

 

If you are using passata, heat it in a pan and add a couple of cloves of minced garlic and a pinch of sugar.

21618485_1703171193047912_1840963141_o

Reduce it until the passata is thick and non-runny.

21618315_1703171206381244_384891810_o

 

While the passata is cooking, place the flour in a large bowl, cube the butter and rub it in until it looks like fine breadcrumbs. (If you wish to flavour the dough, stir in the extra ingredients now!)

21585640_1703171313047900_923652268_o
Make sure the fat you use is cold when you add it to the flour to help prevent it melting during the rubbing in
21585496_1703171506381214_991924181_o
After rubbing in, the mixture looks like fine breadcrumbs and will have a light yellow tinge

Make a well in the centre, pour the yeast, salt and sugar around the outside of the bowl at even intervals.

Pour in the water and oil and mix to combine.

Knead the dough until it is smooth and elastic, cover and leave to rise for about 2 hours or until it has doubled in size.

21584389_1703171519714546_1684321348_o
Basic ingredients for a Margharita pizza

 

Turn the oven to gas mark 6 (200oC).

Pour out the dough and divide into portions.

Roll the dough out until it fits the pizza pan you are using or until it has a radius of about 10 inches.

Spread out the thickened passata onto the pizza bases leaving about half an inch around the outside. Alternatively, if you are using paste from a tube, squeeze it into a bowl and add some water to thin it out a bit so you can spread it over the pizzas.

Sprinkle on the mozzarella trying not to get it on the dough around the edge of the bases

21640295_1703171533047878_1048536134_o
We have a large pizza dish which holds two portions and a smaller one which is a single portion

Add toppings of your choice.

21618416_1703171543047877_685127786_o
Sweetcorn and mushroom pizza. I also like adding jalapenos however my dad isn’t fond of them so we go half and half
21618451_1703171556381209_923194452_o.jpg
Mushrooms, capers and olive pizza
21618451_1703171556381209_923194452_o
Mushrooms, capers and olive pizza

Bake in the oven for 12-15 minutes until the cheese is bubbling and starting to brown.

21585616_1703171579714540_801267357_o21584459_1703171576381207_1168778211_o

 

This meal is so amazingly yummy, I wish I could have it more often but it isn’t economical. It is however, perfect for a special event like having friends over or a date night or even if you just deserve a treat!

Let me know if you try this at yourselves and pop a photo in the comments! I love seeing what you guys create at home.

See here for the last Cooking from Basics recipe – an amazing Mushroom and Chicken Pasta Bake or here if you fancy making some super fudgy, gooey Chocolate Brownies.

Have a good one and I’ll see you next week for my death by chocolate tart which is sinfully delicious looks like it’s been bought from a professional bakery!!!

H

Gooey Chocolate Brownies

I love chocolate brownies. They are some of the most amazing things to have been created in the kitchen however they still cause dispute between people who make them. Should they be cakey? Should they be fudgy? Personally, I fall very strongly on the fudgy side of the argument. If I wanted something chocolatey with a cake like texture, I would make a chocolate cake, not a chocolate brownie! These brownies are about as fudgy as you can get. You need to watch out though as with such a high butter and chocolate content, they are liable to soften up in the heat if you make them in summer and whilst not an issue if you are at home, this can cause problems if you are taking them on a picnic! Try adding an extra minute or two to the cooking time if you know they brownies will be in the heat for an extended time before you eat them as they will stay fudgy but won’t melt everywhere which from experience, is incredibly messy (but really, really yummy)!

The fudgy chocolate brownie is generally accepted to be a descendent of the Bangor Brownie. This came about after the creation of brownies in the late 1890s and in the 1900s, the Bangor Brownie with its fudgy, dense texture was created. It differed from the original brownies by adding extra chocolate and eggs to the mixture. The recipe I am using today is a take on the Nigella Lawson recipe from How to be a Domestic Goddess – a book I wholeheartedly recommend to anyone who enjoys baking. Unlike Nigella, I do not put walnuts into the brownies and have been known to add chocolate chips to them.

They are very simple to make too requiring minimal experience and always go down well. Not only that but you don’t have to eat them just as brownies. If you are hosting a dinner party or having friends over, chocolate brownies make a wonderful base for a dessert or can be warmed up and served with ice cream. Baking times really do vary dramatically by oven so making something like brownies a couple of times is a good way to get to know your oven and also leaves some rather nice leftovers.

21325912_1696710787027286_598464611_n
Mocha dessert featuring: mocha mousse, coffee macaron, coffee caramel, chocolate brownie and tempered chocolate garnish

If you are feeling adventurous, why not try adding a swirl of caramel or peanut butter (thinned down with a little milk and sugar to make it smooth) into your batter in the tins to make the brownies a little more exciting? You could also add small pieces of fudge, candied orange peel, chopped nuts or a tiny amount of coffee to add to the flavour and texture.

 

 

 

Chocolate Brownies

Prep time 25 minutes, cook time 25 minutes

 

Ingredients:

375g dark chocolate

375g unsalted butter

500g sugar

6 eggs

2 tsp vanilla extract

225g plain flour

 

Optional:

100g white chocolate roughly chopped (or chips)

100g dark chocolate roughly chopped (or chips)

 

Preheat the oven to gas mark 4 (180oC)

Line two eight inch square pans with baking parchment

Place the butter and dark chocolate into a large, thick based pan together and heat on a low light until it has all melted and combined. Keep stirring to prevent the chocolate from burning. I have also found that putting the butter into the pan first helps prevent the chocolate from catching.

21330736_1696716077026757_1689371546_o (1)
Line the pan with butter to prevent the chocolate burning

Measure out the sugar and the eggs into a jug

Add the vanilla to them and beat until they have all come together

21390310_1696710790360619_1131835953_o

Once the butter and chocolate have melted together, remove from the heat. Allow the mixture to cool for a minute if it feels hot to prevent the egg from curdling when it is added.

21362371_1696710797027285_1039636095_o

When the chocolate mixture is slightly warm, slowly pour in the eggs and sugar whilst stirring to combine it all together – depending on the temperature of the chocolate at this point, the combined mixture may thicken slightly as the egg is added

Once all the other ingredients are combined, slowly stir through the flour in two or three batches making sure that there are no clumps left over. I tend to do this with the balloon whisk that I use for beating the eggs and sugar earlier

21362095_1696710820360616_643986752_o

Add in the chocolate chips and stir through and immediately divide the mixture between the baking pans to make sure the chips don’t melt into the rest of the batter

21389344_1696710833693948_2142429771_o

21363367_1696710823693949_696892946_o.jpg

Bake for about 23/24 minutes or until the surface looks cracked and there is a slight wobble. The brownies will still cook a little after they are removed from the oven but make sure they are not raw in the middle!

21330957_1696710830360615_2024467812_o

Once the brownies are cool place them in the fridge to firm up before cutting as they can be really fudgy if they aren’t quite cooked enough for the flour to set.

21363582_1696710810360617_651504448_o

Let me know how these went for you in the comments – I love seeing what you guys have been making at home! See here for last week’s Cooking from Basics recipe for Chicken and Mushroom Pasta Bake and here for the last recipe in the Baking section, Artisan Loaves.

Have a fab week and see you all next monday!

H