Macadamia, Milk Jam & Chocolate Ganache Tarts

Sunday, March 06, 2011

Macadamia, Chocolate and Milk Jam Tarts

I smiled when I made these tarts. The enticing smell wrapping up the entire house. I smiled when I photographed them. The anticipation of tasting one slowly building up. I smiled when we finally shared one. My toes curling up with happiness. All we needed that day was a bit of dark chocolate and milk jam nestled in macadamia goodness. That day was Valentine's day folks.

Talk about posting behind schedule! The past three weeks have been a complete blur of editing and reviewing the manuscript for Foodography. Now is ultimate crunch time before going to print in a couple of weeks. I confess I got butterflies in my stomach when the first chapters came out from the designer all laid out and ready for us to comb through, dot our i's and cross our t's one more time.

Milk Jam and Macadamias

Since this past November that I started writing, B. has been nothing but even more amazing than he already is. We're not into anything V-Day related but this time I wanted to do something extra special for him. He's been my rock throughout this whole project. He held me, both literally and figuratively, whether the words were coming in floods or whether I pondered over the same sentence for 30 minutes. So I wanted to make something special.

I remembered a decadent macadamia tart in an issue Elle a Table that I had brought back after my last trip home. I smiled realizing I had no problem finding a magazine but it's been weeks since I have been able to match a couple pairs of socks. Obvious discombobulated sense or priorities on my part, ehehe!

Macadamia, Chocolate and Milk Jam Tarts

The base of the tarts is a lovely crust with ground macadamia nuts in it that gets filled with a sweet layer of milk jam and topped with a smooth layer of bittersweet chocolate ganache. Milk jam is very similar in taste to a slow simmered cream and caramel sauce and is super easy to make. It's simply whole milk, sugar and a pinch of baking soda simmered on the stove until they are reduces to a thick caramel sauce.

The process is as enjoyable and addicting as the end result. It fills the air around you with one of the nicest aromas. It is a specialty of the Normandy region of France, but one so good that it's been adopted throughout the country. Thank goodness! Being from Provence, I like to add a sprinkle of lavender buds or a little lemon zest once in a while to spice things up a bit. Just like romance...

Macademia, Milk Jam & Chocolate Tart

After sharing one with him, I put the rest in the freezer and in the whirlwind of a shoot I completely forgot about them until one late night last week. We split one, not entirely thawed and he explained it tasted like a really cold ice cream sundae topping. I could definitely see how some pieces of that tart thrown in some vanilla ice cream would be absolutely delicious. And absolutely decadent. Something to share with your honey...

Macadamia, Milk Jam and Chocolate Tarts:

Makes six 4-inch tartelettes or one 9-inch tart

For the crust:
5 tablespoons (70gr) unsalted butter, at room temperature
3 egg yolks
pinch salt
1/2 cup (80gr) superfine rice flour
1/2 cup (60gr) millet flour
1/2 cup (45gr) ground macadamia nuts
2 tablespoons to 1/4 cup cold water or milk

For the milk jam:
2 cups whole milk
1/2 cup sugar
1/4 teaspoon baking soda

For the chocolate ganache:
5 oz bittersweet chocolate (chips or chopped)
pinch of salt
1/2 cup heavy cream

Prepare the crust:
In a mixer, whip the butter on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add the salt, and all the rice and millet flours, the ground nuts and mix briefly. Add some water or milk, one tablespoon at a time if the dough feels too dry. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
Preheat oven to 350F and position a rack in the center.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie pan or six 4-inch tart rings. If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Line the dough with a piece of parchment paper, fill with pie weights or dy beans and par bake for 15 minutes until golden brown and completely baked. Remove the weights and parchment paper. At this point you can refrigerate the baked crust for up to 5 days before using. Let cool while you prepare the filling.

Prepare the milk jam:
Place the milk, sugar and baking soda in a heavy bottom saucepan and bring to a boil over high heat. When the mixture is boiling, turn the heat down to medium-low and simmer until thick as jam, about 45 minutes to 1 hour. The time will differ depending on the diameter of your pot, (the wider, the less time it will take) and the heat you use (electric stove set on medium low can present some differences).

Prepare the chocolate ganache:
Place the chocolate and salt in a non reactive bowl and set aside. In a heavy bottom saucepan set over high heat, bring the cream to almost boiling (really hot basically!). When hot, pour it over the chocolate and salt. Let stand for 5 minutes before slowly whisking the mixture to bring it together to a smooth and silky ganache. If it's not completely smooth, return to very low heat for a few seconds to melt the chocolate some more. Brands vary so this step may be necessary if the chocolate is not completely melted.

To assemble:
Pour 2 tablespoons of milk jam at the bottom of each tartlet. Refrigerate for about 30 minutes. Spoon some chocolate ganache over the milk jam until you reach close to the top. Refrigerate a couple of hours before serving to let the ganache and milk jam set.

85 comments:

lynette said...

Yay, it's gluten-free :) Looks beautiful, as your photos always do.

Jowers Inc. said...

Wow--- this looks amazing! Milk Jam sounds like pure heaven. Never before have I imagined how lovely something could possibly taste. My 4 year old request that we make your Macaroons almost daily, and at least once a month we do. I can't wait to make these tarts with her next!

Thank you for sharing your recipe with us!

muppy said...

This looks an sounds amazing! I have never heard of milk jam, it sounds really yummy, i love caramel.

Ivy said...

Those tarts look so elegant. You are a true artist!

sophie said...

milk jam? sounds yum!

wordbyjessie.com said...

this looks absolutely delicious! will pass it on to a friend that is celiac

http://wordbyjessie.com/

pickyin @ LifeIsGreat said...

Milk jam is new to me, I think I will prefer it to dulce de leche. Thank you for the recipe and it's never too late to celebrate love.

Joy said...

I have never thought of making milk jam. That looks so cool

Jennifer (Delicieux) said...

I've not made milk jam yet, but have read about it a few times. After seeing your post I definitely have to try it. Your tarts sinfully delicious!!

Mon said...

Beautiful! Looks incredibly delicious. Thanks for explaining the milk jam, sounds like its rather easy to make?

Jan said...

So that's how you make milk jam! Thanks for the recipe; I can't wait to make this :)

Jan said...

P.S. The milk jam is reminiscent of dulce de leche, no?

Vimitha Anand said...

Perfect and wonderful Tart filled with love... Any man would fall for this...

Helene said...

Jan: it's closer to salidou than dulce de leche. I've never ha d traditional dulce de leche, just the ones with the sweetened condensed milk (in which case, this is different since it has whole milk)

Anna A. said...

Love the idea of milk jam... oh wow these tarts are beauties!

Delicious Shots said...

It looks sooo yummy, and the pictures are great as always

Maria @ Scandi Foodie said...

Such delicious flavours, I'd love to try some!

Neha said...

You had me at milk jam : P

I'm so excited for the book!

Patricia Ann said...

I'm just wondering, with all of the time you put into all of the food you make, which seems to be a lot, who eats them all? I for one am single and despite how much I love to cook, I would be making more desserts if it weren't so bad for me to eat a dozen cupcakes (with frosting) if I might add. Do you give most of your food away, such as your desserts, to neighbors? Or do you freeze most of the stuff and grab one when you're craving?

Patricia Ann
www.theshapesofthings.com

P.S. Whenever I see a chocolate ganache in a tart, I almost always want to layer pears on top of it. :)

Helene said...

Patricia Ann: I don't put much time into making them as making dinner or making a cake or a pan of brownies so that's really time consuming. I wish I had more time for it than what I do now actually.
As far as what we do with it, well, it all depends but it's all that you have cited. Sharing, freezing, giving, keeping for a few days, etc...

notyet100 said...

jam sounds so yum,,

Chihiro said...

I might not have the patience for a tart, but I might just manage the milk jam on short bread. This sounds amazing.

Tine said...

One word: Yum!

rahel said...

That looks so delicious.I would love to try them- I even have loads of macadamia nuts in the freezer. Just need to find some time. Great pictures as always!

Silvia said...

Helene, why is baking soda added to the milk jam? What is its role?

flowers on my table said...

Oooh scrumptious! I shall certainly be making these for my 2 honeys. Thanks Helene. Have a happy day, Linda

Nina Timm said...

Just when I thought those tartlettes do not get any better, I see that themilk jam on the inside and all my resistance crumbled to nothing!!

Caroline @ chocolate and carrots said...

Those look absolutely amazing! I'm going to have to make these. :-D Mmmmmm!

Helene said...

Silvia: it helps make it last longer refrigerated to prevent getting a sour sauce too fast because of the dairy in it.

Momma Cupcake said...

Every time my inbox says Tartelette I get excited to see what tasty num nums you are going to make! You never disappoint!

Heather Brandt said...

any substitute for the heavy cream b/c I am dairy free?

HEATHERLBRANDT (AT) FRONTIER (DOT) COM

Helene said...

Heather: sorry but I am not proficient in dairy free substitutes. If there is a dairy free cream out there, by all means try with it.

SMITH BITES said...

oh gawd Helene . . . i was hooked waayyyy before you said tossing chunks of this into ice cream . . . now it's like a scratch that can't be itched until i have some of this loveliness - WOW!!!

Anne @ Baking Me said...

Just the name milk jam sounds delicious and these tarts are beautiful.

marla said...

ohhhhh, curled toes and milk jam. love that!
Nuts in crusts are my favorite. Great texture & flavor.
Bet you were thrilled stumbling on these for a late night treat :) xo

ChocolateCentral.com said...

There are 3 different parts to this recipe, but I like the simplicity of the ingredients. This tartlette looks so fancy, but reading through it, it is doable. As always, nice photographs too. I'll let you know if it curls my toes!

Claudia said...

Oooh!!! I am definitely going to try and make these.

One question if you have a two seconds. For the crust can I replace all those flours w/just regular? If so, would the rest of the ingredients remain the same?

Great post, thank you!

Kelly-Jane said...

They are so gorgeous, I'm off to print the recipe :) Thanks.

Ash said...

Woah!! This looks totally amazing!! I must must try this one out!!

Rocky Mountain Woman said...

They look so lovely..and would make the perfect late night treat at my house tonight....

Nenou said...

milk jam! great taste,
thank you for this recipe.
your photos are amazing, as always.

Holly @ Recipes from a Normal Mum said...

My little boy would love a toddler sized version of this. Perfect for freezing and even better if slummy mummy Holly can forget to defrost in tie for tea...

Mindi said...

Hi Helene, yum! Being from Australia (Macadamia heaven!) and being gluten free I love this recipe!

Could you also share where the divine linen napery is from? I love the white printing on it.

The InTolerant Chef said...

How lovely! I'll try this milk jam with lactose free milk, and the base is already gluten free, win-win for me!

Dana said...

Milk jam sounds really intriguing! I'm going to have to give it a try.

Julie said...

So stunning - as always! Love the idea of milk jam...

Baking Monster said...

These look amazing, I have been looking for a good tart recipe.

ChichaJo said...

You had me at milk jam...and chocolate. What a divine tart this is!

So excited for your book...do hope to get it here!

emiglia said...

I've seen jars of Bonne Maman milk jam, but I never had any idea it was so easy to make at home! This could be very dangerous knowledge for me...

Quay Po Cooks said...

Fabulous tart and stunning photos!

The Galley Gourmet said...

I adore milk jam, but have only spread it on toast. I will have to give these tarts a try--they look lovely. Thank you and thank you for stopping by my blog:)

shaz said...

Oooh, this looks like a dessert from my favourite bakery, now I can have a go at making it, yay! Haven't tasted milk jam before but it sounds very similar to dulce de leche (are they the same thing?).

Very excited about the book.

shaz said...

Oops, sorry, just read the previous comments and you've already answered the dulce question, thanks.

this week for dinner - jane maynard said...

oh helene, I might have to make the milk jam. I had some for the first time a month or so ago, French of course. that stuff is soooooooooo yummy. in fact, might have to make it today! thank you! :)

Fiona said...

Thanks for the Macadamia, Milk Jam & Chocolate Ganache Tarts recipe. I really enjoy eating them! I love Gluten Free bake goods. Recently I found a few other gluten free recipes and would like to share them, go on http://www.fourgreensteps.com/community/recipes/desserts-a-goodies- and search for gluten free and you would find what you want!!!

Gen said...

Hum ça a l'air divin et bien fondant!

Gen said...

Hum ça a l'air divin et bien fondant!

thebutteryfig said...

This looks absolutely delectable! I can't wait to try it. You have a beautiful site - I look forward to your book!

Erika said...

Just found your site for the first time today! I am new to gluten free! (from SC too!!!) Your site is amazing, and draws me in... Just spent an hour combing through!!!! I am so excited to find QUALITY, AMAZING, HEAVENLY GLUTEN FREE GOODIES!
I can't wait to try this one!!!

NutellaLoveAffair said...

Delicious! I will definitely have to try them soon.

Fragolina said...

These great chocolate tarts are perfect for sharing with our beloved on Valentine's Day.

book cheap flights to auckland said...

Looks great! will give it a shot

Simone said...

oh my .. how good look these? how good sound these? want some! need to bake ... soooon! grettings from hamburg, germany :)

Meagan @ Scarletta Bakes said...

Gorgeous as always.

Thanks so much for the lovely recipe - any time I can work with macadamia nuts I do.

And I just read about your upcoming workshop in Santa Fe and I am SO excited!

Super Mommie said...

OMG - that looks beautifully delicious!

Sydney said...

Looks so yummy!! I love the side of carmel. So funny how you titled it "milk jam". Also, love your styling with the old tarnished rope look. Very cute.

http://shhhparis.blogspot.com/
http://thetastysidetolife.blogspot.com/2011/02/champagne-tasting-trip-chateau-viewing.html

Sammie said...

Milk Jam? I've never heard of it but it looks amazing! Macadamia nuts are my favorite and I bet they made for a great crust!

Oscare said...

un petit Bonjour made in France,
super site , j'adore surtout la recette des macarons qui est ma préférée de toutes celles testées.
est il possible de vous contacter par mail pour des conseils ?

à bientôt

A Canadian Foodie said...

Milk Jam, hmmm? This, I will try. Coincidentally, just had a French Tart Cooking Class yesterday (My business is called Taste Tripping and I hire a variety of teachers) and I just pulled 3 22cm pate sable shells out of the oven this am - so... milk jam here we come.
:)

Susan said...

Interesting and so charming in "mini" size

Catherine said...

This looks so beautiful & exquisite!
Gorgeous photos! You have a beautiful site!
Have a wonderful weekend,
Catherine

bakingforhersoul said...

Ugh, this looks like heaven in a dessert! Definitely something I need to make sometime. Though I'm sure it won't turn out that pretty, I bet it will taste delicious. Beautiful pictures btw.

L. said...

I've never heard of milk jam - but it looks amazing! And chocolate ganache tarts, who could resist?

I'm new on the blogging scene, so check out my blog if you have the time.

Janine said...

ooh you just solved one of life's mysteries for me! I had the yummiest chocolate tarts while I was in Caen and was never able to tell what was the dulce-like substance in it. Now I know it was milk jam :D Am definitely trying this recipe soon!!

Julie said...

I made these on Friday night for a Saturday get-together, and they were awesome! I left my Hun in charge of the milk jam while I was doing my daily workout, though, and he accidentally set the heat too high while thickening, so there wasn't as much jam as we needed. I sprinkled a layer of chopped pecans over the milk jam and poured the ganache over the top, and it worked out fine. Everyone loved them!

féenoménale said...

whooah your tartelette looks so beautiful. I think it's very delicious!
I take a portion ;-)

Swee San said...

Hi Helene, where did you get the small bottles? they are so dainty and cute.. I'm going to try making this tart this weekend.

Georgia Pellegrini said...

This tart is really lovely. I'm dreaming about that milk jam and chocolate ganache has a special place in my heart.

gretchen said...

lovely photos & tarts look delightful!

henzy said...

Oh this is just sinfully delish

rchl said...

Hi,
I just went out to buy the ingredients for these because they look so delicious but I was unable to find millet flour. Is there anything I can use to substitute for this?

Helene said...

rchl: yes, you can use rice flour or brown rice flour, sorghum flour, teff flour potato flour, almond flour, quinoa, amaranth and gf oat flour. Any will work here instead of millet.

HamburchBackblech said...

tartelette, mine didn't turn out as beautiful as yours and i have to confess that i used a much easier dough and ready-out-of-the-jar caramel ... but thanks for your inspiration :)
sweet greetings from hamburg/germany!

Anonymous said...

I'm trying to find a 4" tart ring, but most are about a half inch tall, is that tall enough on the sides for tartelettes? What do you recommend for the height of the sides? Thank you!
-Vanessa

Helene said...

Vanessa:1 inch tall rings would be best.

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