Table Of ContentE-BOOK
CHOCOL ATE TARTS
BY MAJA VASE
FORLAGET LÆKKERIER
E-BOOK
CHOCOL ATE TARTS
BY MAJA VASE
FORLAGET LÆKKERIER
6
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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.
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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.
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