E-BOOK CHOCOL ATE TARTS BY MAJA VASE FORLAGET LÆKKERIER E-BOOK CHOCOL ATE TARTS BY MAJA VASE FORLAGET LÆKKERIER 6 7 SEA BUCKTHORN - WHITE CHOCOLATE - LICORICE I have a very special friend who always sends sunshine on my way. These dainty, tangy suns are dedicated to her. They are made with a buttery, licorice spiced oat shortcrust, an unusually velvety white chocolate panna cotta, a delightfully tart sea buckthorn jelly and radiating orange yellow marigold beams. Love you, S. 4-6 SMALL TARTS EQUIPMENT 4-6 small tart rings (6 1/2 cm diameter) OAT SHORTCRUST CHOCOLATE LAYER SEA BUCKTHORN GELÉE WITH LICORICE 50 g white chocolate, preferably Ivoire 35% 1 leaf gelatine 125 g oat flour from Valrhona 40 g sea buckthorn juice, preferably from Høstet 25 g almond flour 40 g sugar 50 g icing sugar Melt the chocolate over a bain-marie and 75 g cold butter remove the bowl from the heat. Brush the tart Soak the gelatine in cold water. Bring sea 1 tsk raw licorice powder, preferably Lakrids shells with a thin layer of chocolate and quickly buckthorn juice and sugar to a simmer in a small by Bülow refrigerate until the chocolate has set. saucepan and remove from heat. Squeeze 1 pinch of salt excess water from the gelatine and dissolve in 1/2 egg TIP: The thin chocolate layer protects the the warm sea buckthorn syrup. Let cool until buttery shortcrust against the deliciously smooth warm to the touch. Add oat flour, almond flour, icing sugar, butter, panna cotta. raw licorice powder and salt to a food processor Pour a thin layer of sea buckthorn syrup on and quickly blitz to combine. Add the egg each tart and refrigerate until the gelée has set. and blitz to combine. Roll the dough out thinly between two sheets of baking paper and WHITE CHOCOLATE refrigerate for at least 1 hour. PANNA COTTA DECORATION Line small tart rings (6 1/2 cm diameter) with the 1 leaf gelatine dough and bake for about 15 minutes at 175C 50 g white chocolate, preferably Ivoire 35% orange marigolds until golden. Leave the tart shells to cool. from Valrhona 100 ml heavy cream Decorate the tarts with marigold petals just TIP: Oat flour contributes with a lovely flavour 100 ml whole milk before serving. and magically turns the tarts gluten free, but 1 pinch of salt can easily be replaced with all purpose flour. Soak the gelatine in cold water. Place the chocolate in a bowl. Bring heavy cream, milk and salt to a simmer and pour over the chocolate, while stirring in the middle of the bowl with a spatula. Squeeze the excess water from the gelatine and dissolve in the warm chocolate mixture. Emulsify with an immersion blender. Fill the tart shells almost to the top with panna cotta, and refrigerate for a few hours until the panna cotta has set. 8 SEA BUCKTHORN - WHITE CHOCOLATE - LICORICE RASPBERRY - THYME - WHITE CHOCOLATE - LIME Enchanting summer quartet of raspberries, thyme, white chocolate and lime. An unusually delicious flavour combination few have tasted, but most will love. And don’t worry. I will not judge you if you drown the tart in the thyme scented crème anglaise. You will not be the only one. 6 SMALL TARTS EQUIPMENT 6 small tart rings (8 1/2 cm diameter) candy thermometer THYME CRÈME ANGLAISE PISTACHIO SHORTCRUST PISTACHIO FRANGIPANE 40 g egg yolks 125 g flour 25 g pistachio flour 40 g sugar 25 g pistachio flour 25 g almond flour 80 ml heavy cream 50 g icing sugar 50 g sugar 80 ml whole milk 75 g cold butter 50 g softened butter 3 g young thyme sprigs 1 generous pinch of salt 1 pinch salt 1 tsp sugar 1/2 egg 1 egg Lightly whisk egg yolks and 40 g of sugar in a Add flour, pistachio flour, icing sugar, butter Place pistachio flour, almond flour, sugar, bowl. Bring heavy cream and milk to a simmer and salt to a food processor and quickly blitz to butter and salt in a bowl and beat until light in a small saucepan and whisk into the egg combine. Add the egg and blitz to combine. and airy, Beat in the egg. Divide the frangipane yolks. Pour the mixture back into the saucepan Roll the dough out thinly between two sheets of in the warm tart shells and even the surface and cook to 83C while whisking continuously. baking paper and refrigerate for at least 1 hour. with an offset spatula. Bake the tarts for another Remove the saucepan from heat and strain 10 minutes, until light golden brown. Let the tarts the custard. Grind the thyme sprigs and 1 tsp. Line small tart rings (8 1/2 cm diameter) with the cool completely. sugar with a mortar and pestle and mix into dough and bake the shells for about 10 minutes the custard. Strain the custard and refrigerate at 175C. Meanwhile, prepare the frangipane. overnight. TIP: I make my own pistachio flour by toasting HAPPINESS TIP: Prepare an extra large green, unsalted pistachios for 3-5 minutes at portion of thyme crème anglaise and eat by 200C, letting them cool and then quickly grinding the spoonful. them in a mini grinder. 10