This recipe is from the Ottolenghi and Helen Goh recipe book "Sweet". You need to try this combination of dark chocolate and sesame, they pair so well together! These tarts are so delicious and really simple to make and look beautiful with the contrasting white quenelle of creme fraiche and the shard of sesame brittle.
Note: Make sure to not replace the liquid glucose in the sesame brittle with golden syrup, I did this and so the shards weren't crispy but chewier and didn't hold their shape.
Makes 8 small ones in small pudding moulds and 3 mini tarts
Ingredients
For the pastry:
200g plain flour
60 g icing sugar
1/2 teaspoon of salt
135 g unsalted butter, soft
1 egg yolk
3 teaspoons of cold water
For the tahini filling:
120 g tahini paste, not the brown kind
40 g runny honey
For the chocolate filling:
200 g dark chocolate, roughly chopped
150 g unsalted butter, diced
3 large eggs
50 g caster sugar
For the sesame brittle:
60 g white sesame seeds
50 g caster sugar
50 g liquid glucose (do not use golden syrup as a substitute!)
25 g unsalted butter
1/8 teaspoon of salt
To Top
Cocoa powder
Creme fraiche
Recipe
For the pastry:
Mix the flour + icing sugar + salt and then rub in with your fingers the soft butter until the mixture resembles bread crumbs.
Add in the water and mix until a pastry forms.
Roll out on a floured surface to fit into your moulds, make sure to have high sides to fit all the filling!
Freeze in the freeze for 1-2 hours. (While they are freezing, get on with the tahini filling, chocolate filling and the sesame brittle.)
Prick with a fork the base of the pastry, then line with baking parchment and fill with dried beans and blind bake at 180C for 10-15 minutes, until golden on the sides.
For the tahini filling:
Mix together the tahini with the honey and whisk until the mixture thickens.
Spread a spoonful into the blind-baked pastry.
For the chocolate filling:
Melt the butter and chocolate and then leave aside to cool.
Crack your eggs into a bowl along with the sugar and salt. Wisk until super pale, thick and airy.
Take back the chocolate mixture and fold the egg mixture into it thirds.
Spoon the mixture onto the layer of tahini filling.
Bake for 10-15 minutes, until bubbly.
Set aside to cool.
For the sesame brittle:
Place the butter, sugar and liquid glucose in saucepan and heat until the sugar is dissolved and the mixture is bubbling.
Remove from the heat and add in the sesame seeds and place the mixture onto a Silpat or sheet of baking parchment. Place another sheet on top and then roll the caramel out super thin.
Leave to cool until hardened and then cut it into shards.
Decorate:
Decorate by dusting cocoa powder on one half, using a piece of cardboard to keep a clean other side, then with a quenelle of creme fraiche and a shard of the sesame brittle.
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Bye Xxx
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