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Tahini Tart
2019-11-13
https://www.metro.ca/userfiles/image/recipes/ganache-chocolat-tahini-fume-tartelette-dulce-leche-11156.jpg
PT1H00M
PT00M
PT1H00M
For the crust:In a small pan over low heat, melt the butter until the butter is golden brown and fragrant.
Remove from heat and let cool.Meanwhile, using a food processor, crumble the cookies and process them until they are a fine crumb.In a large bowl, mix the cooled melted butter, tahini, salt, vanilla and cookie crumbs, sesame seeds, liquid smoke, and instant coffee (if using) until
the mixture is well combined.Preheat the oven to 350 °FGrease the tart pan lightly with the butter wrapper, and line the bottom of the tart pan with parchment paper.Press the crust evenly into the bottom and sides of the tart pan, and bake for 15 min or until edges of crust start to look baked.Transfer the baked crust to a cooling rack and let cook completely.Using a small spoon or spatula, spread the dulce de leche on the cooled crust and sprinkle the salt over top.To make the ganache:Place the chopped chocolate and tahini in a metal or glass medium bowl over a small pot filled with 2-3” (5-8 cm) water. Bring the pot to a simmer, and melt the chocolate until it is almost completely melted, stirring occasionally. With an oven mitt or dry cloth, remove the bowl off the pot, and stir the chocolate until completely melted.Add the vanilla, salt, instant coffee and liquid smoke (if using) to the chocolate and stir well.Gently whisk in the cream. Be gentle as it can split (look separated and greasy) if mixed too hard.To assemble TartWorking quickly, spread the ganache over top of the dulce de leche using a small spoon or spatula. Chill for at least 1 hour or can be made ahead of time and kept in the fridge gently covered with plastic wrap. If serving immediately, garnish the tart with the fruit and small pieces of the sesame brittle.Gently transfer the tart to a serving dish one to two hours before using, bring the up to room temperature. Sprinkle with the flaky or kosher salt over top and serve.
Garnish with the fruit, sesame brittle if using, and the flaky salt.To make the brittle:In a wide frying pan, sprinkle the sugar evenly over bottom of pan.
Bring the pan up to medium heat, and cook without stirring or moving the sugar at all.Meanwhile, lightly grease a baking sheet with the oil, line with parchment paper, lightly grease again and sprinkle the sesame seeds evenly. Keep the pan the oven at 200°F – 250 °F.When the sugar starts to melt and turn a golden brown colour, stir with a wooden spoon or heat proof plastic spatula. Reduce heat to medium low, and stir until the sugar has caramelized completely and golden brown.**This mixture is incredibly hot and you must be very careful stirring and transferring to the baking sheet**Remove the warmed baking sheet from the oven, and very carefully pour the caramel in a thin layer over the sesame seeds.With oven mitts, tilt the tray to allow the caramel to thin it out more.Sprinkle the kosher or flaky salt over the caramel and set aside to cool completely.Source: Metro
4-6
Metro
5
1
5
5
crust
1/4 cup (60 ml) unsalted butter melted (keep the butter wrapper)
2 tablespoon (30 ml) tahini (sesame butter)
1/2 teaspoon (2,5 ml) liquid smoke (optional)
3 tablespoon (45 ml) Selection sesame seeds toasted (optional)
1/2 teaspoon (2,5 ml) Selection our rich and dark blend instant coffee
1 box (300 Double Inch) Irresistibles chocolate brownie chewy cookies
2 tablespoons (30 ml) kosher salt
1/2 teaspoon (2,5 ml) Irresistibles pure vanilla
1/2 cup (125 ml) Irresistibles dulce de leche spread
2 tablespoons (30 ml) kosher of flaky quality sea salt
ganache:
100 g Irresistibles Finesse 70% dark chocolate finely chopped
1/3 cup (80 ml) tahini
1/2 cup (125 ml) Selection whipping 35% cream room temperature
1/2 teaspoon (2,5 ml) Selection our rich and dark blend instant coffee (optional)
1 teaspoon (5 ml) Irresistibles pure vanilla
2 tablespoons (30 ml) kosher salt
1 teaspoon (5 ml) liquid smoke
Sesame brittle (optional)
1 cup (250 ml) granulated white sugar
2 tablespoon (30 ml) toasted sesame seeds
2 tablespoon (30 ml) black sesame seeds (optional)
2 tablespoons (30 ml) kosher or flaky quality sea salt
2 teaspoon (10 ml) grapeseed oil, canola or vegetable oil
garnish
2 tablespoons (30 ml) kosher of flaky quality sea salt
fresh fig quatered
raspberries
blackberries
pomegranate seeds
Tahini Tart
4-6
Desserts
1:00
Preparation
0:00
COOKING
1:00
TOTAL TIME
Ingredients
-
crust
-
1/4 cup
(60 ml)unsalted butter melted (keep the butter wrapper)
-
2 tablespoon
(30 ml)tahini (sesame butter)
-
1/2 teaspoon
(2,5 ml)liquid smoke (optional)
-
3 tablespoon
(45 ml)Selection sesame seeds toasted (optional)
-
1/2 teaspoon
(2,5 ml)Selection our rich and dark blend instant coffee
-
1 box
(300 Double Inch)Irresistibles chocolate brownie chewy cookies
-
2 tablespoons
(30 ml)kosher salt
-
1/2 teaspoon
(2,5 ml)Irresistibles pure vanilla
-
1/2 cup
(125 ml)Irresistibles dulce de leche spread
-
2 tablespoons
(30 ml)kosher of flaky quality sea salt
-
ganache:
-
100 g
Irresistibles Finesse 70% dark chocolate finely chopped
-
1/3 cup
(80 ml)tahini
-
1/2 cup
(125 ml)Selection whipping 35% cream room temperature
-
1/2 teaspoon
(2,5 ml)Selection our rich and dark blend instant coffee (optional)
-
1 teaspoon
(5 ml)Irresistibles pure vanilla
-
2 tablespoons
(30 ml)kosher salt
-
1 teaspoon
(5 ml)liquid smoke
-
Sesame brittle (optional)
-
1 cup
(250 ml)granulated white sugar
-
2 tablespoon
(30 ml)toasted sesame seeds
-
2 tablespoon
(30 ml)black sesame seeds (optional)
-
2 tablespoons
(30 ml)kosher or flaky quality sea salt
-
2 teaspoon
(10 ml)grapeseed oil, canola or vegetable oil
-
garnish
-
2 tablespoons
(30 ml)kosher of flaky quality sea salt
-
fresh fig quatered
-
raspberries
-
blackberries
-
pomegranate seeds
Preparation
For the crust:
In a small pan over low heat, melt the butter until the butter is golden brown and fragrant. Remove from heat and let cool.
Meanwhile, using a food processor, crumble the cookies and process them until they are a fine crumb.
In a large bowl, mix the cooled melted butter, tahini, salt, vanilla and cookie crumbs, sesame seeds, liquid smoke, and instant coffee (if using) until the mixture is well combined.
Preheat the oven to 350 °F
Grease the tart pan lightly with the butter wrapper, and line the bottom of the tart pan with parchment paper.
Press the crust evenly into the bottom and sides of the tart pan, and bake for 15 min or until edges of crust start to look baked.
Transfer the baked crust to a cooling rack and let cook completely.
Using a small spoon or spatula, spread the dulce de leche on the cooled crust and sprinkle the salt over top.
To make the ganache:
Place the chopped chocolate and tahini in a metal or glass medium bowl over a small pot filled with 2-3” (5-8 cm) water. Bring the pot to a simmer, and melt the chocolate until it is almost completely melted, stirring occasionally. With an oven mitt or dry cloth, remove the bowl off the pot, and stir the chocolate until completely melted.
Add the vanilla, salt, instant coffee and liquid smoke (if using) to the chocolate and stir well.
Gently whisk in the cream. Be gentle as it can split (look separated and greasy) if mixed too hard.
To assemble Tart
Working quickly, spread the ganache over top of the dulce de leche using a small spoon or spatula. Chill for at least 1 hour or can be made ahead of time and kept in the fridge gently covered with plastic wrap. If serving immediately, garnish the tart with the fruit and small pieces of the sesame brittle.
Gently transfer the tart to a serving dish one to two hours before using, bring the up to room temperature. Sprinkle with the flaky or kosher salt over top and serve. Garnish with the fruit, sesame brittle if using, and the flaky salt.
To make the brittle:
In a wide frying pan, sprinkle the sugar evenly over bottom of pan. Bring the pan up to medium heat, and cook without stirring or moving the sugar at all.
Meanwhile, lightly grease a baking sheet with the oil, line with parchment paper, lightly grease again and sprinkle the sesame seeds evenly. Keep the pan the oven at 200°F – 250 °F.
When the sugar starts to melt and turn a golden brown colour, stir with a wooden spoon or heat proof plastic spatula. Reduce heat to medium low, and stir until the sugar has caramelized completely and golden brown.
**This mixture is incredibly hot and you must be very careful stirring and transferring to the baking sheet
**Remove the warmed baking sheet from the oven, and very carefully pour the caramel in a thin layer over the sesame seeds.
With oven mitts, tilt the tray to allow the caramel to thin it out more.
Sprinkle the kosher or flaky salt over the caramel and set aside to cool completely.
Source: Metro
Source :
Metro
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