Desserts

Guides Report 20-May-2013
May 20, 2013
Mother Earth
July 23, 2013

Desserts

27 May 2013

Posted by: Guides

Good day Foodies

There is a reason “stressed” backwards is DESSERTS.

There is no better way to finish off a fantastic meal with a decadent dessert. We are inducing some great dessert wines to our wine menu.

The word dessert originated from the French word desservir “to clean the table” and the negative of the Latin word servire. There are endless possibilities when making desserts sweet, sour, salt, hot even seeing umami flavours being used. Not a lot of people have tried using the fifth taste called umami; its best described as inherent savoriness we taste umami in foods like Parmesan cheese, seaweed, miso, and mushrooms, which contain high levels of the amino acid glutamate. This might not be to everyone’s liking. Think wasabi ice cream with rhubarb and rosemary crumble.

For now I think we should just stick to chocolate and by that I mean dark chocolate tart. This is super rich so I would serve it with vanilla scented mascarpone and pair it with Fleur de cap Noble late harvest.

Food is love

Chef Ray  

DARK CHOCOLATE TARTIngredients

  • Dough
  • Butter and four for greasing
  • 200g butter
  • 80g icing sugar
  • 2 egg yolks
  • 300g plain flour
  • A little iced water

Filling

  • 350ml thickened cream
  • 150ml milk
  • 3 whole eggs, lightly beaten
  • 500g 70%  dark chocolate

Garnish

200g mascarpone with a half a vanilla bean seeds

Method

  • Preheat oven to 200°C. Butter and flour a 22cm loose bottomed flan/ tart tin, tapping to remove any excess.
  • Using an electric mixer, cream the butter and icing sugar until pale and smooth. Add yolks 1 at a time, and continue to beat until smooth, remove bowl from mixer.
  • Add sifted flour and enough iced water to just bring together with fingertips. Tip onto a clean bench, bring together gently to a dough and wrap in cling film, allow to rest for 1 hour.
  • Roll out to 5-8mm thick and wide enough to fill a 22 cm fluted tart tin plus 1-2cm over hang. Line tart moulds and chill until frozen. 5. Blind bake for 15 minutes on 200°C, remove blind baking beans and reduce oven temp to 160°C and cook for 10 minutes.
  • Place cream and milk in a saucepan and bring to the boil. Pour carefully onto the lightly beaten eggs and whisk to incorporate. 7. Pour onto chocolate and using a rubber spatula work the cream mixture into the chocolate until melted. 8. Pour into the baked shell and give it a shake and a tap to even the mix out and dislodge any bubbles. Place into preheated oven. Turn off oven immediately, leave tart in the oven for about 25-30 minutes so it’s just set and the residual heat of the oven will cook the custard
  • Take the tart out and leave in a warm place until required. The top of the tart should be like a mirror with no bubbles.
  • To serve, cut a slice of tart using a clean, hot knife for each cut to ensure evenly sliced edges. Place on a plate with a mascarpone