Ricotta Cake With Meyer Lemon Curd

I realize it could sound cliche or a little simple but this cake should really be called "Friendship Cake". It would not have been made, eaten and shared without the giving spirit of great friend:

Over the summer, Mary wrote several posts and shared recipes with Meyer lemons, each more tempting than the next. What started on my part as an innocent "I wish I could find Meyer lemons here" became a tortured "Mary, please send me some, I'll pay for shipping!". Believe me, I searched everywhere in town for the coveted lemon and nothing...people would even give me the odd "why is it so important?". Well, if you have been reading this blog for a while you know by now how much I love anything and everything lemon, sour, tart, tangy and if bloggers on the west coast keep waxing poetic about the fragrant Meyer lemon, then I need to know what one tastes like.

Well, the postman rang the doorbell the other day handing B. a pretty heavy box and he exclaimed "It's for you! From California"....Oh gosh, did I make a Recchiuti purchase in my sleep? Did I sleep walk to the computer and ordered Banana Cream Pie from Tartine?...No peeps...even better: Mary had sent me a box full of Meyer lemons! My eyes grew bigger, my tastebuds all awaken by the fragrance coming out from under the newpaper padding. I am aware that we all make food discoveries throughout our life but when you are of age to really enjoy what is under your nose, the experience is quite intoxicating. I have never had a lemon that tasted like a sour clementine with a faint smell of cardamom before. I am sure others will find that funny, but yes, I smell that spice everytime I bring one of those lemons to my nose...and it makes me happy!
I received Mary's gift on friday and I have already put them to good use, not only with this cake, but in a batch of plum jam where I used the rinds to flavor the preserve, in sauces, ice creams and other cakes...just to give you a preview of things to come.

I was craving my beloved yogurt cake sunday afternoon but I wanted to try another recipe, something of the same substance but that would allow me to use the Meyer lemons as well as other ingredients. I was thinking ricotta instead of yogurt, and before following my usual recipe I decided to browse the web. Boy am I glad I did! I think I spent over an hour on both Sigrid's blogs, looking at her magnificient photography and pretending to speak Italian fluently (!) and stumbled upon a recipe for a lemon ricotta cake from the sardinia region of Italy. Bingo! Fate!Kismet! or whatever else you find appropriate. I did not change much but reduce the sugar a bit. I also baked the cake in a rectangular pan and cut it in 5 long pieces, cut these in 3 separate layers and layered them with a light lemon curd filling(no butter in the cake or the curd). Perfect for an afternoon tea. I have to say that this is one of the desserts that never made it to the neighbors: I cut and froze slices so I could savour my precious loot for special times. You know, when you feel like bringing a friend closer to you although they are miles away, like tonight.

Mary, thank you. I truly hope that one day our paths do cross, in the kitchen and around a homemade meal. Yes folks, I have a wonderful friend, and I have never met her.


Ricotta and Lemon Cake, adapted from here:

300 gr flour
200 gr sugar
300 gr. ricotta
3 eggs, separated
1 lemon , zest and juice
2 tsp. baking powder

Preheat oven to 350F.
In a large bowl, combine the ricotta and sugar. Add the egg yolks, the lemon juice and zest, then the flour and baking powder. In the bowl of an electric mixer, whip the egg whites until stiff and getly incorporate them to the egg/flour batter.
Butter and flour a 13x9 inch baking pan and pour in the batter. Bake for 40 minutes or when a toothpick inserted in the middle come out clean. Let cool completely.
Divide the cake in three lenghtwise and 5 crosswise. (you may have leftover slices...just eat them plain or with a touch of jam). In a large loaf cake pan line with plastic wrap, layer slices of cake and Meyer lemon curd. Refrigerate. Slice and eat when you are ready!

Meyer Lemon Curd Filling:

grated zest of 2 Meyer lemons
1cup strained lemon juice
1/2 cup sugar
2 eggs
1 packet gelatin, dissolved in 1/3 cup of water

Combine the zest, sugar, juice in a saucepan, and bring to a simmer.
In a small bowl, beat the eggs until light.Beat some of the lemon mixture into the eggs to temper. Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes. Meanwhile, heat the gelatin in the microwave until dissolved, about 30 seconds. Remove the curd from the heat, stir in the gelatin and whisk until well incorporated. Let cool to room temp and use to fill the cake.
Strain and refrigerate, covered with plastic wrap until ready to use.

Update: I realize I forgot to tell you what I used on top of the cake. I took about /2 cup to 3/4 of mascarpone and mixed in some honey and iced the top with this. I have done similar cakes with sour cream or cream cheese instead, worked as well.

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Tartine's Banana Cream Pie...With Caramel and Chocolate

I am nowhere close to Tartine Bakery in San Francisco and yet I get to have their Banana Cream Pie for dessert! Actually, it would be like going to Paris for a patisserie from my sugar daddy at that point! Except....one very generous blogger and friend, fellow Daring Baker, emailed Lisa and me one day saying she had an extra copy of Tartine and Balthazar and if we could decide which one we wanted she'd be happy to give them a new home. If I recall my email back was something along the line "I woul love the Tartine one, of it is okay with Lisa"..."please, please, please Lisa...." secretly crossing my fingers, hands and toes! As you can see I received the coveted one! Thank you Veronica...(and Lis!) I am enjoying it a lot and so is everyone else in the neighborhood!

It took me a while to decide what to make first. Really, all their pies look gorgeous, the cakes and cookies sound all so mouth watering and the pastries would make anybody drool (be right back, I forgot to wipe page 149 !).
Anyway, I had my in-laws over for dinner a couple of days ago and decided to end dinner with a very Southern treat, banana cream pie. I admit I am not a big fan of banana pudding, or pudding textures in general, except for my beloved pastry cream, but I wanted to make something that would show them my appreciation for all the wonderful things they have one for B. and me over the past 10 years. I looked online, I called my neighbor C., thinking that this good Southern girl would have a recipe for it somewhere...except that I had forgotten that C. is the one calling me for desserts so no luck there. I was started to think I would have to change my plan or come up with a botched up version of it, aka French banana cream pie - sacrilege!Nah! Can't have that! I started daydreaming barely noticing I had my elbow propped up on Tartine. I looked down at the cover and saw the cutest pie...oh could it be?! Maybe they have a great non-pudding recipe for it! Sure they do, page 54: Banana Cream Pie, with caramel and chocolate...

Allright, so it's not the speediest of pies to make, especially of you make individual ones, but you will be rewarded by a table of well fed, content, and well sugared guests. Just listen to this: flaky pie crust, layer of chocolate ganache, layer of caramel, pastry cream, bananas and if that was not enough a dollop of whipped cream! No pudding! No fake banana flavor!
I did change a couple of things (sorry, can't help myself), that in my opinion only worked in its favor. Instead of the bakery's caramel sauce, I used my beloved salted butter caramel sauce, and skipped the extra whipped cream on top as the pastry cream makes it rich enough and I think it would have masked the banana flavor. From what I can tell no one missed it...you know you did something right when there is pure sweet silence at the table!


Banana Cream Pie, with caramel and chocolate, adapted from Tartine.

Serves 8-12 (10 inch tart)

Flaky Pie Crust:
1 tsp / 5ml salt
2/3 cup/ 150ml very cold water
3 cups plus 2 tablespoons / 455 gr. flour
1 cup plus 5 tablespoons / 300 gr. chilled butter, cut into 1 inch cubes

In a small bowl, dissolve salt in water and keep cold.
To make dough with a food processor: put flour in the work bowl, scatter butter over flour, and pulse until the mixture forms large crumbs, but some of the butter is the size of peas. Add salted water and pulse for several seconds, until the dough comes together as a ball, but is not completely smooth (you should see some butter chunks).
On a floured surface, divide dough into two balls, shape into a 1-inch-thick disk, wrap in plastic wrap, and chill for at least 2 hours or up to overnight.
To fill a 10 inch tart pan, roll out one disk on a lightly floured surface to 1/8 inch thick, rolling from the center toward the edge in all directions, lifting and rotating the dough a quarter turn every few strokes. Cut out a circle 1½ inches larger than the tart pan and carefully transfer dough round to the pan (folding in half, if necessary), easing it into the bottom and sides and pressing into place, and trim the edge with a knife.Line with parchment paper and pie weights or dry beans.
Preheat oven to 375 F.
Bake until the surface looks dry with no opaque areas left, about 20 minutes. Remove from oven and remove parchment and weights or beans and return shell to oven for another few minutes. If the center starts to rise, gently pierce with a knife tip. Let cool completely.

Ganache Layer:
1 cup/ 250 ml heavy cream
3 oz/85 gr. bitter sweet chocolate

Set the chocolate into a bowl. Heat the heavy cream to boiling point and pour over the chocolate. Let stand a couple of minutes an gently stir until fully incorporated and glossy. Cool to room temperature. Pour over the cooled pastry shell and refrigerate.

Salted Butter Caramel Sauce:
240 gr. sugar
80 ml water
115 gr salted butter
150 ml heavy whipping cream

In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency. Let cool to room temperature.Pour over the cooled chocolate ganache and refrigerate.

Pastry Cream:
2 cups/ 500ml whole milk
1/2 vanilla bean, cut open down the middle, seeded
1/4 tsp of salt
4 tablespoons of cornstarch
1/2 cup/ 110gr. sugar
2 large eggs
4 Tb/ 55 gr. butter, cut in small cubes

Heat the milk, vanilla seeds and salt in a pan and put over medium heat, and bring to a boil.
In a large mixing bowl, whisk the sugar, cornstarch and eggs until smooth. Slowly add 1/2 of the milk mixture into the egg and whisk constantly to temper them. Add the remaining milk and return the whole thing to the saucepan. Cook until you get a thick consistency, whisking non-stop. Remove from heat and pour into a bowl, let cool for 10 minutes and then incorporate the butter, one tablespoon at a time, until smooth . Cover the surface with plastic wrap, directly touching the cream, let cool completely.

Layer the pastry cream on top of the chocolate and caramel. Cut 2 ripe bananas in medium-thick slices (you know, not a mouthfull but not disintegrating when you pick it up), and arrange them over the cream, lightly pressing down. Decorate with chocolate shavings and if you really need it, some whipped cream.

Ok...there is something else that makes me beam with joy beside the pie: I will be wearing the 3rd Brownie Babe apron very soon! Go check Myriam's blogs for some seriously delicious brownies recipes. Wow! Just wow! There are so many incredible recipes I want to try soon, it is a great honor to be chosen among all these fine bakers. Ya'll went all out! I have to thank Guillemette and Loukoum for this one, I stumbled onto the Marbled Ricotta Cheesecake Brownies one day by accident and decide that my friends on this side of the pond ought to have the recipe too!

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Dark Chocolate Financiers

I can hear you read the title "No Helen! Not another Financier recipe....please!" I know, I know, I have made them plenty of time myself, I have also seen them successfully baked and talked about on other blogs, so why would I subject my house to the wonderful aromas of dark chocolate and almonds on a sunday afternoon? To help a reader in search of a good recipe, that's why... About a month ago, I received an email from A. asking me if I had a good recipe, easy enough for her to reproduce for dark chocolate financiers she had sampled at a local bakery and especially for a version in which the chocolate was not overpowering, but just "in the right amount".

First, I felt very flattered that a reader would come out and ask for help (everyday somebody new comes out of lurkdom, and that is always appreciated). Then I thought I had the perfect excuse to bake and sample many variations of one of my favorite mini cakes as I don't lack financiers recipes. I could not tackle this project right away as I was entertaining a guest last month (and I have to admit, myself at the same time) and we had already decided on a few items to bake together. I decided that this past week was the perfect time to try different chocolate financiers recipe and finally nailing the one that had the perfect balance of chocolate to pastry. I know that everybody's taste vary greatly in that regard but I think I have achieved success and hope that A. likes the outcome as much as we did.

I found a great recipe in a magazine I brought back from home this past Christmas and it was already adapted from Master Chocolatier Jean Paul Hevin. With such a source I felt confident to be steered in a good direction. Financiers are so easy to make, only the name makes them seem fancy. Not having the classic rectangular molds to make them (but they are on their way...thanks mom!), I used mini rectangular tart molds. Really people, do not hesitate making a recipe just because you do not have the "appropriate" or "classical" pans....what is more important?....Taste! Right!
I also made a hapy discovery while baking and sampling various recipes. Financiers are traditionally made with ground almonds and somehow in the middle of all that baking frenzy, I ran out....well, I found out that ground graham crackers make a suitable substitute, (in the same quantity) when you are in that predicament.
both in taste and flavor....who would have thought?! Anyway, on with the recipe...


Dark Chocolate Financiers, adapted from Jean Paul Hevin:

Makes 12-16 depending on your molds

150 gr. semisweet chocolate chips (or chopped block)
150 gr. heavy cream
55 gr. powdered sugar
60 gr. butter (melted)
40 gr. flour
40 gr. ground almonds
1/2 tsp. baking powder
3 egg whites

It is best to do everything by hand as you can control the folding of all the various ingredients better, and really it requires only a minimum of elbow grease.
In a heavy bottom saucepan, heat the cream to boiling point, pour over the chocolate and let sit for 2 minutes. Gently stir to melt the chocolate and cream together until smooth.
In a separate bowl, combine the powdered sugar, flour, ground almonds, baking powder.
In a small bowl, beat the egg whites for a minute, just to break them up. Add them to the flour mixture carefully, before they are completely incorporated, add the melted butter. Finally, fold in the chocolate/cream mixture and fold until smooth.
Divide the batter into the molds (preferably coated with cooking spray or buttered), and bake at 350F for 15 to 20 minutes, depending on your oven.
Let cool 5 minutes before you unmold them.

Well, the only issue I have with this recipe is that it does not make enough!!! So, A. I hope you get to try them soon and tell me what you think.

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Baked Doughnuts...Baked Goodness

I know, it seems very strange to put "baked" and "doughnuts" in the same sentence and then expect you to believe me when I say they were good...but they were! But why would I turn a completely good fried piece of Americana into a baked good? Well, for once I was curious to try another recipe after my first success last year. I also have the same reason as last year for trying baked doughnuts yet again. My parents are coming to visit for a while and they love waking up to the scent of nutmeg, cardamom, and cinnamon....and my dad can't resist the attraction of a good doughnut. However, they both have health issues that I have to take ito consideration when baking and cooking (heart and diabetes). Thus, the reason why I wanted to make a healthier version, and made this other version as a test run.

Looking online you will find dozens of recipes for baked doughnuts but how would you know if they are any good? Well, first you can always send me an email and I will force myslef to help you out and make a few batches, just to be on the safe side. On a more serious note, among all the interesting recipes I found online, I recognized two bloggers I had already followed in marbled chocolate cake goodness so I felt confident they would not stir me in a bad direction. One thing neither of us will tell you is that they "are exactly like doughnuts". The obvious reason being that they are not frying involved and like my predecessors I went for the cinnamon sugar topping instead of a powdered sugar glaze....sounded lighter. The resulting treats were not as soft and buttery to the mouth as the ones you get at Krispy Kreme for example but they make a good substitute when the craving hits. They are a tad chewier and more like soft pillows of dough but they were quickly devoured by our guests sunday morning, which is always a good sign.

Baked Doughnuts, adapted from this recipe:

1 1/3 cups warm milk, 95 to 105 degrees (divided)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated
1 teaspoon salt
1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon

Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar and set aside for five minutes or so to let it proof. Stir the butter into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. Adjust the dough texture by adding flour a few tablepsoons at a time or more milk. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place, and let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough and roll it out 1/2-inch thick on your floured countertop. With a 2-3 inch cookie cutter, stamp out circles in the dough . Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
Makes 1 1/2 - 2 dozen medium doughnuts.

Notes:
- as Heidi suggests, it is best to do them the day you plan on eating them and not too early.
- remove them from the oven before you think they are done, they will continue to bake a little.
- make sure the holes in the middle are cut out pretty big as the donuts contine to rise as they bake and tend to swallow them back.
- you can make your dough, roll and cut out the donuts the night before and let them do their second rising in the fridge, covered. Set them out on the countertop an hour before baking so the yeast can wake up again....and you by the same time.

P.S: Last month I woke up to an early Christmas present: a nice lady named Tammy Wood emailed me with a beautiful collage of my pictures as a banner/header for my blog. She took pity on my attempts at spiffying the blog and "just made it one night"....Turns out she had come here via a common acquaintance, Aimee from Under The High Chair. I was beaming, fidgeting, amazed at her generosity. She is a professional who took the time to help me out, just because....! I quickly put it up and after much internal debate on my part I asked her if it were possible to change the pics to some of my favorites, which she promptly did upon her return from vacation. So peeps, look up, the images are different....I like both but this one is my favorite. Thank you Tammy...It is with people like you that humanity still goes round.

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Walnuts Honey Tartelettes

I made these to satisfy a craving and to help a family member in need of satisfying hers. I know, it is difficult but I feel I should sacrifice my thighs to help family and friends....! When Sophie came to visit this past month, we tried to make her sample as many local delicacies as possible. We could not get okra and hot sauce to pass her lips but she acquired a taste for tortilla chips, chow-chow, Moose Tracks ice cream, and pecan pies...Yummmm! Of course, as godmother extraordinaire I promised her I would hunt for a recipe in French, using ingredients easily available for her and I would make a batch for the blog so she could get an idea of things to come. While my tree is not quite ready to give me the pecans I needed to come up with a substitute.

I was happy to provide her with a recipe and teach her how to make them but we were faced with a couple of problems. It would be difficult for her to find pecans and corn syrup in France to duplicate the recipe. I admit that I rarely use corn syrup when I make mine and I usually substitute maple syrup or honey without a problem. I don't really have anything against corn syrup, I just don't understand the concept of an odorless and tasteless syrup when I can use more flavorful ones. Don't raise your arms up in the air people and scream "food snob", it is just my opinion, my palate, my tastebuds! The extra boost of flavor after that first bite is really something! As far as the pecans, I told her not to worry if she could not find them easily back home and that walnuts made a great substitute. Since I made them a couple of days ago, I have tried them again with pine nuts, pistachios, cashews and I am happy to report that each nut bring an new dimension to the tartelettes (or tassies as they are often called).

Since I found this recipe on a French blog, La Petite Cuisine, written by the lovelie Elodie, I will provide the measurements in grams but feel free to convert using this site. Like her, I usually use a shortbread crust for nut pies. They are already quite rich so why not continue with the idea and make them even richer?!

Walnut Honey Tartelettes, adapted from La Petite Cuisine.

Makes 4 4-inch tartelettes, and 8-10 mini tassies.
For the tart shells: (not provided by Elodie, but this is my go-to recipe)

1 stick plus 1 Tb. butter, cut in small pieces

1 1/2 cups flour

1/2 cup powdered sugar

1 egg yolk

In a food processor, pulse all the dry ingredients. Add the butter and pulse again. Add the egg yolk and pulse until the mixture comes together in a ball. Wrap in plastic and refrigerate while you prepare the filling. Roll between sheets of plastic wrap and cut out circles larger than your tart shells, fit the dough into the molds and cut out the excess. Set them on a sheet pan and bake at 350 for about 10-15 minutes or until golden brown. Because the dough has a tendency to puff up, I take the shells out halfway through the baking process and pat the bottoms flat with the back of a spoon.

For the filling:

150g chopped walnuts
2 eggs
75g butter, melted
100g light brown sugar
100g honey

In large bowl, whish the eggs with the brown sugar an the honey. Add the melted butter.Divide the walnuts among the tart shells. Slowly pour the filling over the nuts, trying not to move them around too much. Bake at 350 for about 20 mits or until deep golden brown.

I know I liked them a lot...I ate a obscene number of the mini ones but in an attempt to be completely fair for Sophie, I had B. and the neighbors try some and they all approved of the honey/walnuts combo. So go ahead dear and have fun!

In the meantime, I am taking a fresh batch to Lisa's and Ivonne's Festa Al Fresco coming up on September 3rd...what are ya'll bringing?!

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Milk Chocolate And Caramel Tart: How To Be A Daring Godmother!

Tart on Clear Caramel Marbled Plates

How to combine a house guest, a Daring Baker challenge and a sunburn…just ask your crazy little Tartelette!
The challenge this month took on a complete different meaning for me. If you have been following my posts lately, you have noticed that they have been fewer and quite short in story telling, kind of drive by but not exactly. Well, you see, I had the very important job this month to be Godmother extraordinaire to a beautiful 18 year old soul named Sophie. My god child is a little storm of a woman and I bet you she will melt a thousand hearts before she meets the right guy. In the meantime, I wanted to melt hers and become the coolest godmother ever….and when Veronica and Patricia announced the Daring Bakers’ August challenge as a Milk Chocolate and Caramel Tart from Eric Kayser's Sweet and Savory Tarts, I knew I had just the ticket….except we only got to it this past weekend!!
I was too busy taking her around town whenever I had a day or afternoon off , or even an hour to go shoe shopping (guys take a hint here for your daughters…works like a charm to fix “boys issues”). Her last days were just around the corner and still no tart….Oh believe me, we got quite busy in the kitchen, especially making sourdough bread every other day (those French and their bread!), making lasagna, pizza, Financiers, brownies, macarons…well, you get the picture.

Saturday night, we took her out to dinner at Middleton Place (watch The Patriot) and took the time to stroll the plantation’s gardens and ate a fabulous meal of seafood and pecan pies…and it was on a very satisfied stomach (read I ate my pie and finished hers) that I started on the tart. No way I was going to loose my crown of Coolest Godmother by not completing the challenge.

The tart is based on 3 components that you can spread out over several days if necessary plus a decoration element, which I took some liberty with by the look of my tarts (blue sugar plates). The recipe is very straightforward and the tart presents no major hurdle if you know some about sugar. The chocolate shortbread crust came together without a glitch but I had to omit the cinnamon (with Veronica’s approval) called for because Sophie does not like it (and remember I am Zee Coolest Godmother). I wish I had made some with though because it needed that extra kick in my opinion.

The caramel layer seemed to have given some trouble to other Daring Bakers. Lisa, I still don’t know why yours was so liquidy….and yes, people think I am officially crazy when I take your phone calls in the middle of grocery shopping! Anyways, I would love to say I know why mine set out just fine and not others, truth is that Sophie and B. were so involved in a game of Othello that I had to make sure she was saving the family’s honor and I completely forgot about the tart in the oven….I think I baked them for 25 instead of 15 minutes, and the explanation might be in the translation of the book and temperature conversions, not given appropriately in English. I made the caramel layer Sunday after a full day at the beach and a double dose of sunburn. I made the caramel using the dry method, as it is the one I am most familiar with. I understand it scared some Daring Bakers and some did actually ruin a few pots trying it, I have to admit that I had the luxury of burning a few restaurant saucepans and never my own learning it so I see why they would feel tempted to use the alternative given by Veronica to make a water/sugar/corn syrup caramel which takes longer but is somewhat foolproof. My word of advice for novices who are tempted by the dry method: low/medium heat is best and sugar clumps “declump” if you lower your heat and let the sugar melt at its own pace.

Monday during my lunch break, I came home to make the final part of the tart. I found Sophie and B. watching Donkey Skin. : “A fairy godmother helps a princess disguise herself so she won't have to marry a man she doesn't love”…(See where I am going with this?) Time to finish this baby and get my stripes!!
The mousse sent me back to my restaurant days big time. When I learned how to make mousse it was the old traditional way: melt chocolate, separate eggs, add yolks to chocolate, whip the whites to firm peaks and fold in the chocolate mass. In a large restaurant turning tables 2-3 times a night, this method can be quite costly and it’s not before long that you have to resort to the quicky approach of melted chocolate folded in whipped cream. Now you understand why my eyes popped and had to smirk when I read that even Eric Kayser used this method…the fraud…no just kidding….I don’t really like mousses like that, and I can’t say whether it is because I used to make it day in and day out or because I find too heavy. Egg whites mousse are really delicate and intense in flavors whereas the whipped cream ones are too dairy tasting. Just my thoughts people, don’t start coming at me with your spoon to bang me on the head….I just expressed an opinion, nothing else.



Milk Chocolate and Caramel Tart:
Preparation time: 40 minutes
Baking Time: 30 minutes
Refrigeration time: 1 hour

½ lb (250 g) chocolate shortbread pastry (see recipe below)
1 ½ cups (300 g) granulated sugar
1 cup (250 g) heavy cream (30-40 percent butterfat) or crème fraiche
¼ cup (50 g) butter
2 whole eggs
1 egg yolk
2 ½ tablespoons (15 g) flour
1 ¼ cups (300 g) whipping cream
½ lb (250 g) milk chocolate

1. Preheat oven to 325 °F (160 °C).
2. Line the baking pan with the chocolate shortbread pastry and bake blind for 15 minutes.
3. In a saucepan, caramelize 1 cup (200 g) granulated sugar using the dry method until it turns a golden caramel color. Incorporate the heavy cream or crème fraiche and then add butter. Mix thoroughly. Set aside to cool.
4. In a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour.
5. Pour this into the cream-caramel mixture and mix thoroughly.
6. Spread it out in the tart shell and bake for 15 minutes. Remove from oven and allow to cool.
7. Prepare the milk chocolate mousse: beat the whipping cream until stiff. Melt the milk chocolate in the microwave or in a bain-marie, and fold it gently into the whipped cream.
8. Pour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula. Chill for one hour in the refrigerator.

To decorate: melt ½ cup (100g) granulated sugar in a saucepan until it reaches an amber color. Pour it onto waxed paper laid out on a flat surface. Leave to cool. Break it into small fragments and stick them lightly into the top of the tart.

Chocolate Shortbread Pastry
Preparation time: 10 minutes
Refrigeration :overnight

1 cup (250g ) unsalted butter, softened
1 cup plus 2 tablespoons (150 g) confectioners’ sugar
½ cup (50 g) ground hazelnuts
2 level teaspoons (5 g) ground cinnamon
2 eggs4 ½ cups (400 g) cake flour
2 ½ teaspoons (10 g) baking powder
1 ½ tablespoons (10 g) cocoa powder

A day ahead
1. In a mixing bowl of a food processor, cream the butter.
2. Add the confectioners’ sugar, the ground hazelnuts, and the cinnamon, and mix together
3. Add the eggs, one by one, mixing constantly
4. Sift in the flour, the baking powder, and the cocoa powder, and mix well.
5. Form a ball with the dough, cover in plastic wrap, and chill overnight.

Alright, so we are now Monday night and it is time to finally taste the tarts. I made several sizes just to see what we could play with and I spooned it in a pastry bag fitted with a large start tip and swirled it around on top of the caramel.
I remembered I had some Milk Chocolate Toffee (think homemade Heath Bar) that I had made a couple of weeks prior and crushed the remainder on top of the tarts.
At first I thought I was not that inspired to dress them up a little for their beauty shots but you know what happens in those cases…my mind goes stir crazy and I decided to give them pretty little glass- marbled like plates made out of clear caramel and food coloring so completely edible if you ever should need more sugar! That part, Sophie did not see come together as I made them after I dropped her off at the airport today. The house was eerily quiet, suddenly too big and although I finally had all my kitchen space back to myself, I did not want it anymore….I wanted to share it with her again…I guess that’s why they put “mother” in godmother…Well, girl, I hope you like them and “non, ca ne pique pas”…!!



Well, both Sophie and Bill loved it, or they lie very well….I was not so keen on it. I wish I had made half with cinnamon and half without because it really needed something to offset all that sugar. But I love milk chocolate, hazelnuts and caramel so I have to really thank Veronica and Patricia for choosing this recipe and the rest of the Daring Bakers for going along with it!

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