Tarte au Chocolat

I like this rich chocolate tart especially its smooth and creamy texture. The chocolate filling has to be produced by a good quality of chocolate in order to get a rich and cremeuse (cremy) texture. I used 85% Lyndt chocolate for the tart and hazelnut paste that I bought from Sainsbury's. Its original recipe is actually arrange some chocolate curls on the tart but I'm quite lazy to do the chocolate curls so I toasted some chopped almond, hazelnut and walnut for the toppings.

Recipe from BBC Olive magazine:

Make 4 x 10" tartlets

For the pastry:

220g plain flour

110g unsalted butter

20g sugar powder
pinch of salt

2 egg yolk + 2 tbsp cold water

For the fillings:

275g hazelnut paste (or Nutella)

125g 70% dark chocolate, plus a block for brushing the pastry

300ml double cream

450ml milk

3 eggs, lightly beaten

some chocolate shavings or toasted nuts for topping

Making the tart case:

1. Mix the eggs yolks with 2 tbsp cold water stir with a fork until well combine.
2. Place the flour into the bowl of a food processor, followed by the cold butter and the salt. Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs.
3. Add the egg yolk/water mixture and pulse again. Be careful not to overwork the pastry. Stop pulsing when the mixture has the consistency of chunky breadcrumbs.
4. Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a dough, but don't knead.
5. Shape into a flattened ball, wrap in cling film and refrigerate for about 30 minutes. You can keep the pastry at this stage for 2-3 days if not using it immediately.
6. Remove the pastry from the fridge. On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring.
7. With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges. Line the tart with a piece of parchment and chill it for 20 minutes so it doesn't shrink when you cook it.
8. Heat the oven to 200'C. Add baking beans or rice and bake it for 15 minutes, then lift out the parchment and beans and cook for a further 5 minutes or until the pastry is dry and a good brown colour. You must cook and colour the pastry properly, once the chocolate goes it it won't colour any further. Turn the oven down to 160'C.

Making the filling

1. Put the hazelnut paste and chocolate in a bowl. Bring the cream and milk to a boil and pour it over., mix everything together with a whisk until you have a smooth liquid.
2. Whisk in the eggs. At this point you'll find it hard to believe that the filling will set but it will end up with a beautiful creamy texture.

Putting the tart together

1. Melt a little chocolate and use it to brush the inside of the tart, this will make the pastry leak-proof and stop it from going soggy. The secret to this bit is to brush the tart while it i still warm so the chocolate soaks in and fills any little cracks.
2. Put the tart back on the oven shelf and pour in the filling right up to the top. Cook for 40 minutes, the tart should still be very wobbly but not liquid. Once its completely cool down, it'll set.
3. Top with chocolate curls or toasted nuts.

Recipe Index

We haven't updated this index since Jan 2011, but hope to complete that activity soon! Look for our latest recipes from the archives link! Thanks for your patience!

From the Kitchen...

At last, our Recipe Index Page is ready! It feels like we just started the blog some days back, but we seem to have made quite a few posts already. Now you can directly find the recipe you want, instead of searching through the archives. We will keep updating this list along with our posts.
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Palaharam,Breakfast, Tiffin and Snacks
Steamed Dumplings ,Idlis, Kozhukattais , Kali, Koozhu

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– Salads, Sundal, Churmuri, Avalakki Kharada Avalakki - Savoury Crispy Beaten Rice Churmuri- A Spicy Puffed Rice Salad Kondai Kadalai Sundal - Black Gram Salad Pomogranate and Green Gram Sundal Raja's Special - Spicy Peanuts Taenga Maanga Pattani Sundal - Coconut, Mango and Peas Salad

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Saadam, Bhaath,Rice Varieties & other Cereals and Grains Bisibelebath – Hot Tamarind Lentil Rice Corn Palav – Corn Rice Tenga Pal Saadam – Coconut Milk Rice Tenga Saadam - Coconut Rice Maanga Saadam – Mango Rice Puli Aval - Tamarind Beaten Rice Puliogare – Tamarind rice Red Rice Ragi Muddae - Red Rice and African Millet Balls Reshmae Parota - Layered Flat Bread Seepla Vegetable Biriani Version 2 (No Grinding) Takkali Sadam in Kudamilagai- Tomato Rice stuffed in Capsicum Thair Saadam – Curd Rice Vangibath – Brinjal Rice

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Lentils, Paruppu, Koottu
-Lentil Gravies, Paruppu, ,Kottu Avial – Mixed Vegetables in Curd Dill Dal - Dill Lentils Mixed Vegetable Koottu – Mixed Vegetable and Lentil Gravy Paitam Paruppu Koottu - Green Gram Dal Gravy Peerkangai Mangai Paruppu – Ridge Gourd and Green Mango Lentil Podalangai Pal Kottu – Snake Gourd in White Sauce Simple Mixed Vegetable Koottu - Simple Mixed Vegetable and Lentil Gravy Thandu Keerai Mashial – Mashed Thani Koottu – Lentil Gravy Yezhu Kari Koottu - Seven vegetables gravy

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Lentil Gravies, Sambhar
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Dry Currys, Poriyals, Podimas, Vegetables Beetroot and Carrot Porial Chow Chow poriyal - Choko CurryChinna Vengaya Vadakkal - Baby Onion Fry Kondai Kadalai Sundal - Black Gram Salad Kose Porial - Cabbage Curry Kottravaraikkai Paruppu Usili - Cluster Beans Lentils Curry Mixed Vegetable Cashew Curry Senai Kizhangu Curry - Elephant Yam Curry Southekai Palya – Dry Cucumber Curry Taenga Maanga Pattani Sundal - Coconut, Mango and Peas Salad Takkali Sadam in Kudamilagai- Capsicum Stuffed with Tomato Rice Tondekai Poriyal - Ivy Gourd Curry Urulai Kizhangu Podimas - Potato Lime Curry Urulaikizhangu Roast - Potato Roast

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Salads and Pachadis
Salads, PachidisPomogranate and Green Gram Sundal Kondai Kadalai Sundal - Black Gram Salad Carrot KosumalliVellari Mangai Kosmari- Cucumber, Raw Mango SaladBeetroot Pachadi- Beetroot & Curd DipNational Pachidi – Carrot & Cucumber Dip Vazhapazha Thair Pachadi -Banana in Curd Urulaikizhangu Patani Thair Pachadi –Potato and Peas in Curd Vazhapazha Thair Pachadi -Banana in Curd Sutta Kattarikkai Thair Pachadi – Roasted Eggplant in Curd Vendaikkai Thair Pachadi – Fried Okra in Curd Churmuri- A Spicy Puffed Rice Salad Taenga Maanga Pattani Sundal - Coconut, Mango and Peas Salad Raja’s Special



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Sweetened Grains
Sweets and Desert – sweetened grains Sakkarai Pongal – Sweet Lentil and Rice Kalkandu Sakkarai Pongal – Rock Candy Lentil and Rice Pudding Paramannam – Jaggery sweetened rice Ukkarai & Paruppu Puttu Thiruvadurai Kali – Rice and Jaggery sweet Karadai - Lentil and Rice DumplingsKummayam - Mung Jaggery Sweet Payatham Paruppu Prasadam - Mung Jaggery Pudding

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Halwas
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Deep Fried Sweets
Deep Fried Sweets Apple Fritters Badushah & Chocolate Badushah Galagala Kalkal Rose Cookies Tidippu Boondi - Sweet Deep Fried Gram Flour Beads

Beverages and Drinks
Beverages and Drinks Badam Kheer – Almond Milk Carrot Payasam – Carrot Milk Neer Mor- Tasty Buttermilk Panakam – Jaggery and Lemon Drink

Home Remedies / Medicines Medicinal Deepawali Marundu Lehiyam - Deepawali Medicine Shukku Vellam - Dry Ginger and Jaggery Balls Milagu Kozhambu – Black Pepper Gravy Milagu Jeeram Podi and Rasam– Black Pepper Cumin Powder and soup Neer Sundaikai– Turkey Berry in Brine Poondu Payasam– Garlic in sweetened milk Tengai Ennai - Coconut Oil

Pomegranate And Vegetable Rice Pilaf for POM wonderful contest!

Pomegranates are in season and I thought I would make Pomegranate and Vegetable rice Pilaf today. It was way too delicious! It is a perfect comfort food during winter and makes a wonderful one pot meal!
I am sending this recipe to POM Wonderful Contest for a chance to win 5000$ and Foodieblogroll Contest which is giving away cases of pomegranate products to the participants. If you didn't know about these contests, hurry up! View the above links for more details!

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 3 to 4

Ingredients:
Cumin seeds-1 tsp
Cloves-3
Cinnamon-1 inch stick
Thinly sliced garlic-1 pod
Thinly sliced ginger-1/2 tsp
Slit green chilli-1
Star Anise(optional)-1
Cashews-5
Pomegranate arils from 1 POM wonderful fresh fruit-1 cup
Thinly sliced Onion-1 cup
Frozen Corn-1/4 cup
Frozen peas-1/4 cup
White Basmathi rice(available in any grocery store)-1 cup uncooked
Salt-to taste
Oil-3 tbsp
Pepper powder-1/4 tsp
Finely chopped cilantro-1 tsp

Method:

Rinse the rice with water 1 or 2 times and soak in 2 cups of water for 15 minutes and cook it in the rice cooker and set aside once it is done.

Heat oil in a wide pan. Add cumin seeds. When they crackle, add cloves, cinnamon, ginger, garlic, star anise, green chilli, cashew and fry for 15 seconds. The spices will start to release their aroma.

Now add onions, some salt and fry till they turn golden brown. Add pomegranate arils, thawed corn and peas. Stir for a couple of minutes.

Add warm cooked rice, salt and pepper to the veggies and mix everything well. Turn off the heat.

Garnish with fresh cilantro.

Serve hot with plain yogurt or your favorite potato chips.

Healthy pomegranate and vegetable rice pilaf is ready!

Pomegranates are rich in Vitamin C and Vitamin B5. Consuming pomegranate juice reduces the risk of heart disease and stroke. It is also associated with lowering of blood pressure.