Chocolate Praline Berry Tart

Time is running and we are leaving Denmark in less than two weeks! It has been a huge decision to leave family and friends and travel to the land of opportunities. Chris and I are quite different when it comes to leaving loved once behind to fulfill our own dreams and hopes for the future, but not once have we disagreed on this decision!

With only 10 days left, we have sold almost all of our kitchen tools so cooking can be quite challenging (and some days quite boring)!! We are used to cooking whatever we want on that particular day, but with a freezer that needs to be emptied and only few tool it takes a lot more kitchen creativity to get interesting and delicious food (I’m not saying that few ingredients and no tools = bad food, I’m just saying that my imagination is somewhere else these weeks, trying to figure where to live, how to buy a car (+ insurance), buying a phone etc.)

Even though the freezer and pantry is almost empty, there is still one ingredient that I have dozens of: CHOCOLATE. I always have lots of chocolate in the house, so that I can create delicious chocolate dreams all day and night if desired ๐Ÿ˜€ And today has been one of those days where I just wanted to celebrate the existence of world class chocolate, and bake something delicious and pretty for tonights marriage date! Thankfully I haven’t sold my pie dish yet, and I therefore decided to make this fabulous (and pretty) chocolate praline tart with strawberries. If you have trouble finding good strawberries, you can use other berries like raspberries or blueberries. Tonight I’ll serve the tart with a scoop of creamy home made vanilla ice cream, but but you can also serve it with sour cream or just as it is ๐Ÿ™‚

 

Ingredients (8 servings)

1 cup flour

2/5 cup icing sugar 1 tbsp. cocoa powder

1 stick butter, cold and cubed

1 large egg yolk

1 tsp. water

Pinch of salt

 

Praline Filling:

4/5 cup double cream

3 1/2 oz. dark chocolate chips (70%)

5 oz. hazelnuts, skinned and finely grounded

 

Topping:

10 oz. strawberries (or other berries)

10 scoops vanilla ice cream (optional)

 

Begin by making the pastry. Shift flour, icing sugar, cocoa powder and salt into a large mixing bowl and add the cold cubed butter. Use your fingers and rub all ingredients together until it looks like breadcrumbs. Then add egg yolk and water and mix well with your fingers until you can form a ball of dough. Cover the dough with plastic foil and refrigerate for at least 1 hour.

Preheat oven at 360F and lightly grease a 9-inch pie dish. Place the dough between two pieces of baking paper and roll it out until it can cover the pie dish. Remove the baking paper and place the dough in the dish and trim the edges. Place one of the used pieces of making paper on top of dough and fill it with baking beans (you can also use rice or some other heavy thing, that prevents the dough from raising). Bake for 20 minutes before removing baking beans and baking paper. Bake for 15 more minutes. Place the baked pastry on a wire rack to cool.

Bring cream to a boil and pour it over the chocolate chips. Let rest for 30 seconds before stirring. Add the hazelnut flour when all the chocolate is melted and stir to combine. Let thicken a bit before pouring it into the baked pastry and smooth with a spatula. Leave to cool completely.

Slice the berries (only you use strawberries – all other berries should be added whole, or at least I think so) and place them on top of the cooled chocolate tart.

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Serve immediately as it is or with a scoop of good vanilla ice cream :-

 

Bon Appetit!

 

Ingredients (8 servings)

125 g flour

50 g icing sugar 1 tbsp. cocoa powder

110 g butter, cold and cubed

1 large egg yolk

1 tsp. water

Pinch of salt

 

Praline Filling:

200 ml double cream

100 g dark chocolate chips (70%)

150 g hazelnuts, skinned and finely grounded

 

Topping:

300 g strawberries (or other berries)

10 scoops vanilla ice cream (optional)

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Two Hour Cardamom Buns

I woke up at 6 am this morning feeling fresh and ready to bake all sorts of cakes and other delicious treats for my lovely husband. Entering the kitchen I realized that almost none of my baking plans could be realized, as I have sold almost all my kitchen- and baking tools as we are about to move from one continent to another.

I knew that Chris and one of his good colleagues was going to work on one of Chris’ many furniture projects today, so instead of baking small and petit cakes, i decided to bake some quick and easy cardamom buns that I could deliver at the workshop if they got hungry during the day (it didn’t take them long to eat half of the portion, before getting back to work) ๐Ÿ™‚ nice to know when your food is appreciated :-).

Picture: Chris’ working hard on a bedside table and two dining chairs.

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The recipe for these buns is originally without cardamom, but I love to add different spices to this simple recipe to give a little twist once in a while. If you like your buns more buttery and plain, you can just leave out the cardamom and brush the buns with melted butter instead of milk.

 

Ingredients (12 buns)

2 tbsp. active yeast

1 stick butter

1 cup whole milk

1 tsp. sugar

1 tsp. salt

2/3 tsp. ground cardamom

1 small egg

3 cups + 3 tbsp. flour

2 tbsp. milk for brushing

 

Melt butter at medium heat in a sauce pan. Remove the sauce pan from the heat when the butter is melted and add the milk. Let cool for a few minutes.

Add yeast and cooled butter/milk mixture to a mixing bowl and stir to dissolve the yeast. Then add sugar, salt, cardamom, egg and 1/2 of the flour. Stir until combined and add the remaining flour and stir again. When the dough is just about to be combines, you can pour it onto a slightly floured surface and knead using your hands. This way you will get a better feeling with the dough. Knead until the dough is smooth and doesn’t stick to your hands.

Place the dough in greased bowl and cover it with plastic foil. Leave in a warm place to raise for approximately 45 minutes (the dough should double).

Preheat the oven at 400F.

Pour the dough onto slightly floured surface and divide it into 12 equally sized pieces (2.86 oz./81g). Gently roll the 12 dough pieces into balls and place them on a baking plate covered with baking paper. Cover the buns with a tea towel and let raise while your oven gets warm.

Brush the raised buns with milk and bake for 20 minutes. Transfer the baked buns to a wire rack to cool before serving. Serve slightly warm for breakfast or afternoon tea with great friends and family.

Cardemom Buns 1_Fotor_Collage

Bon Appรฉtit!

Ingredients (12 buns)

30 g active yeast

110 g butter

2.5 dl whole milk

1 tsp. sugar

1 tsp. salt

2/3 tsp. ground cardamom

1 small egg

7.5 dl + 3 tbsp. flour