Peace Greetings my dear!
This dates back to a couple of years, just before I wanted to start hosting bake along. I attended a Masterclass with the French Pattissiere Eric Lanlard. I’ve been following his Youtube channel and really love the way he explains with that ‘ French accent’.
So when he first came to Dubai in 2015, I got a chance to attend his class. We learnt the art of Macarons (which I still haven’t attempted to nail). We made some salted caramel macarons and he demonstrated how to make a West Indies inspired Spiced Chocolate Tart.
This was the first time I attended a class or even had a break for myself after Arham was born. So it was a big change, I was worried about leaving my baby, yet excited for something I so love to do, thrilled to meet the man I watch on screen, so much happening.
Now for the recipe that he demonstrated to us.
Eric Lanlard’s Recipe – West Indies Chocolate Tart
For the Tart (eggless)
Flour 200g (1⅓ cups).
2 tablespoons cocoa powder
2 tablespoons icing sugar
Good pinch salt
150 g chilled unsalted butter, diced
3-3½ tablespoons iced water
For the filling
250ml heavy whipping cream
50g glucose syrup
1 vanilla bean scraped
½t nutmeg grated
200g dark chocolate
75g unsalted butter
cinnamon sticks, star anise and cocoa powder
To make the Pastry
Sift the dry ingredients and add to a large bowl. Rub in cold chopped butter with the tips of your fingers until well distributed. Do not squish it. Then slowly pour in water one tablespoon at a time until it just comes together. Bring the dough together, wrap it in cling film and refrigerate for 30 mins. This allows the gluten in the flour to relax and rest.
Preheat oven at 180C
Lightly dust the board with flour and roll out the pastry into the thickness of AED.1.00 coin. Place the pastry on the tart shell and press it in. Now cover the tart pan with aluminium foil and add dry beans/rice to it. This process is called blind baking. Bake it in a preheated oven for 10 mins. After 10 mins, remove the beans and the foil and bake for another 5 mins till cooked and slightly crisp on the edges. Allow cooling completely before adding in the ganache.
In a saucepan, add the cream, glucose, butter and vanilla bean and the spices and bring to a boil. Remove from heat and set aside to infuse for 10 mins
Place the broken pieces of chocolate in a large bowl. Pour the infused cream through a sieve over the chocolate. Stir slowly till all the chocolate is melted in the residual heat. Don’t over stir. Allow cooling slightly.
Then pour the cooled ganache over the tart shell and leave it to set in the refrigerator. Garnish and serve!