Strawberry Tart with Chocolate Crust

Strawberry Tart with Chocolate Crust

Is anything better than strawberries with chocolate? It would be strawberries with cream and a sprinkle of sugar. (This is the way you eat fresh strawberries at the Wimbledon Tennis Tournament in London) 

This is my take on strawberries with chocolate and strawberries with cream. The perfect concoction, the dessert of the summer. 

Ingredients:

Crust:

• 40 g almonds

• 45 g cocoa powder, unsweetened

• 110 g all-purpose flour

• 75 g sugar

• 1 pinch salt

• ¾ stick (85 g) butter, cold and salted

• ½ teaspoon vanilla paste

• 1 egg

Custard:

• 3 egg yolks

• 2 tablespoons sugar

• 1 tablespoon cornstarch

• 250 ml milk

• 1 teaspoon vanilla paste

• heavy whipping cream, whipped

Topping:

• strawberries

• 1 tablespoon honey

Directions:

Crust:

Chop the almonds in the food processor until it’s a coarse flour. Add, cocoa, sugar, flour and salt. Add diced cold butter, and blend until fully combined. Add vanilla paste and egg, and blend until just combined. Don't knead the dough, it will make the crust shrink when baked.

Form a disc or flat square of the dough and wrap it in plastic wrap, and store in the refrigerator for at least one hour.

Spray a 14-inch rectangular removable-bottom tart pan with nonstick spray.

Flour your work surface generously, place the cold dough on top and flour the dough. Roll it out into a 7-by-16-inch rectangle, so it fits the tart pan.

Transfer the dough to the pie pan, cut of the overhanging dough for the crust to fit perfect in the pan. 

If the dough sticks, use at bench scraper or a spatula to get it off your work surface. If the dough get to soft, put it into the freezer for a few minutes. 

Prick dough all over with a fork. Freeze until firm, about 30 minutes.

Preheat the oven to 375℉ (190℃)

Line crust with parchment paper. Fill with pie weights or dried beans, and bake the crust until edges are set, about 20 minutes. Remove parchment paper and weights, and bake the crust for another 10 minutes. Let cool completely, about 30 minutes.

Custard:

Beat the egg yolks and sugar until pale in color. Whisk in the cornstarch and vanilla paste.

Heat the milk to a slow boil, set aside. 

While whisking vigorously drizzle the warm milk into the egg yolk mixture, just a tiny bit at a time at first. Once you’ve added about ¼ of the milk, you can add the rest in a thin steady stream, whisking constantly.

Pour the mixture back in the saucepan and reheat it over medium heat. Whisk constantly until it thickens. Remove from heat and pour into a bowl.  Sprinkle with sugar or press some plastic wrap against the custard so it won't form a pudding skin. Chill the custard completely in the refrigerator.

When the custard is cold, whip the heavy whipping cream. Fold the whipped cream in the custard a little at a time till you get the desired taste and texture. 

Assembly of the tart:

Spoon custard into cooled crust and spread into an even layer. Arrange strawberries over filling in a decorative pattern. Place honey in a small bowl and heat in the microwave until melted, about 10 seconds. Use a pastry brush to brush glaze over strawberries. Chill in the refrigerator until serving.

Enjoy!

The Danish version:

Jordbærtærte med Chokoladebund

Ingredienser:

Bund:

• 40 g mandler

• 45 g kakaopulver, usødet

• 110 g hvedemel

• 75 g sukker

• 1 knsp salt

• 85 g smør, koldt og saltet, i små tern

• ½ tsk vanille pasta eller kornene fra ½ vanillestang

• 1 æg

Creme:

• 3 æggeblommer

• 2 spsk sukker

• 1 spsk maizena

• 2,5 dl mælk

• 1 tsk vanille pasta eller kornene fra 1 vanillestang

• piskefløde, pisket

Topping:

• jordbær

• 1 spsk honning

Fremgangsmåde:

Bund:

Hak mandlerne til manelmel i foodprocessoren. Tilsæt kakao, sukker, mel og salt. Kom smørret i, og blend indtil det er en ensartet blanding. Tilsæt vanillie og æg, og blend indtil det kun lige har samle sig. Hvis du ælter dejen for meget, vil den krympe, når den bages

Form dejen til en flad firkant og pak den ind i plastikfilm, og lad den hvile i køleskabet i minimum en time. 

Smør en rektangulær tærtebund. 

Rul dejen ud på et meldækket bord så den er lidt større end tærteformen. Løft dejen forsigtigt over i formen, og skær evt overskydende dej af, så dejen passer perfekt i formen.

Prik i dejen med en gaffel, og sæt dejen i fryseren i ca 30 minutter.

Opvarm ovnen til 190℃.

Kom et stykke bagepapir ovenpå dejen og hæld Keramiske blindbagningskugler, eller tørrede bønner, ovenpå, så du kan bage bunden blindt. Bag bunden i 20 minutter, fjern så bagepapir og fyld. Bag bunden i yderligere 10 minutter. Lad bunden køle helt af, inden den fyldes. Du kan evt, pensle bunden indvendigt med lidt smeltet chokolade. 

Creme:

Æggeblommerne røres hvide sammen med sukkeret. Rør mizen og vanillien i æggeblandingen.  Mælken koges op og hældes i lidt ad ganged ned i æggemassen, mens der piskes.  Når al mælken er kommet i, hældes det hele tillage i gryden og koges op under konstant omrøring. Cremen tykner i denne proces. Dæk cremen med et stykke film, så den ikke trækker skind.  Der må ikke røres i cremen mens den afkøles.  Når kagecremen er helt afkølet, blandes den med flødeskum, så cremen får en passende konsistens og smag.

Assembly of the tart:

Fordel kagecremen i tærtebunden og læg jordbær ovenpå. Pensel jordbærrene med lidt opvarmet honning, for at give dem mere glans. Server straks, eller opbevar tærten på køl, indtil den skal serveres. 

Velbekomme!

Plums in Madeira

Plums in Madeira served over vanilla ice cream

Plums in Madeira is a classic danish dessert from the 70's and 80's, serves over ice cream or with whipped cream.

My parents made these to preserve the huge amounts of plums (Rivers' Early) they had in their yard.

This year I found some plums, at the local farmers marked, that looked and tasted like my childhood plums.

My hobby had never had these plums and thought that I had another crazy idea. But after tasting the syrup I poured over the plums, he knew we had a winner on our hands.

Now we just have to wait, and wait a month or two, before we can taste the lovely treat. 

June 8th 2014: We finally had a chance to taste the plums in Madeira, and they are to die for. The liquid is like liquid gold, and you can almost drink it from the jar. We have to make more this year !!!!

This recipe is an old classic from "Den grønne syltebog" from 1939 by "Tørsleffs Husmoder Service".

Ingredients:

• 1 kg plums
• 2 dl water
• 650 g sugar
•  2 dl madeira
• 1 teaspoon vanilla paste

Directions:

Clean and pit the plums. Save the pits, crack them and put the little nut inside the plum.

Put the plums in cleaned, scalded jars. 

Cook the water and sugar until all the sugar is dissolved. Remove the the foam before adding the madeira and vanilla. 

Pour the madeira syrup over the plums.  

Stir the plums in madeira once every day for 3-4 days, the seal the jar. 

After 2-3 months the plums are sweet, soft and ready to eat. 

Enjoy!

Cold Asparagus Soup

Cold Asparagus Soup

I have always known an asparagus soup as a white hot creamy soup. And there is nothing wrong with the classic soup, not at all. But for me it's more a soup for the winter months. The fine new delicate white asparagus you're able to get in the stores or farmers markets in the spring has a sweet and delicate taste, which is perfect in a cool soup like this. 

Serves 10 as an appetizer.

Ingredients:

• 2 bunches white asparagus, washed, peeled and sliced, save the tops for later
• 3 leeks, only the white part, washed and sliced
• 750 ml water
• 1 tablespoon chicken paste (I use Better than Bouillon*)
• ¾ cup (1½ dl) white wine, use a non oaky one
• ½ cup (1 dl) dry sherry (I used a cooking sherry)
• 227 g creme fraiche (I used Cowgirl Creamy Creme Fraiche)
• 2 tablespoons lemon juice
• salt to taste

Toppings:

• dry chorizo, thinly sliced and fried to crispy
• asparagus tops (save some of the tops, and blanch them briefly)

Directions:

Bring water, chicken paste, wine and sherry to a simmer in a medium pot over high heat. Add asparagus and leeks and cook until tender when pierced with the tip of a knife, 8-12 minutes, for thin to medium thick asparagus. Transfer asparagus and leeks to a blender with a small amount of the liquid. Add the creme fraiche and some of the lemon juice, and blend until smooth. Add more of the cooking liquid if the blended soup is too thick.  Season the soup with salt and lemon juice.

In the leftover cooing liquid, give the asparagus tops a quick blanching. (Bring to a boil, and quickly cool down in ice water.) Put the tops in the refrigerator.

Chill the soup in the refrigerator for at least 3 hours or overnight. 

Just before serving fry up the chorizo until crispy.

Serve the soup in small glass bowls with a small amount of topping.

Enjoy.

* I use Better Than Bouillon pastes in my dishes. I think it has a better flavor than the dry bouillon cubes or other brand name stocks. And I think that the paste has seen real ingredients like chicken, beef and vegetables. But I do believe that du get the best flavor by using your own homemade stock. But to be honest, I rarely have time to make homemade stocks. 

Inspired by "Spise med Price"

The Danish version:

Kold aspargessuppe

10 portioner som forret. 

Ingredienser:

• 2 Bundter hvide asparges, vaskede, skrællede, gem toppene til senere.
• 3 porrer, kun den hvide del, vaskede og skivede
• 750 ml vand
• 1 spsk kyllinge pasta eller en hønsebouillonterning
• 1½ dl hvidvin
• 1 dl tør sherry 
• 227 g creme fraiche (minimum 18%, men helst 38%)
• 2 spsk citronsaft
• salt efter smag

Toppings:

• chorizo, tyndskåret og stegt sprød
• aspargestoppe (blancheret kort)

Fremgangsmåde:

Kog vand, bouillon, vin og sherry op i en gryde sammen med de skrællede asparges (minus hovederne) og porrer. Kog indtil aspargesne er møre, men stadig har lidt bid. ca.  8-12 minutter, alt efter tykkelse. Kom de kogte porrer og asparges over i en blender sammen med lidt af kogelagen, creme fraiche og lidt af citronsaften. Blend det indtil du får en jævn og ensartet suppe. Tilsæt mere af kogelagen, hvis suppen bliver for tyk. Smag suppen til med salt og citronsaft.

I den overskydende kogelage blancheres aspargeshovederne. (De bringes i kog og køles hurtigt ned i isvand.) Kom de blancherede hoveder i køleskabet indtil de skal bruges.

Afkøl suppen i køleskabet i minimum 3 timer før servering, eller natten over.

Lige før suppen skal serveres steges tynde skiver af choizoen til den bliver sprød.

Server suppen i små glasskåle eller glas, og kom lidt aspargeshoveder og choizo på toppen.

Velbekomme!

Rye Bread made with Beer and Sourdough

Rye Bread

I wanted to try another way to make rye bread. Maybe adding beer and having less all-purpose flour could make a great bread fantastic?

Ingredients:

Sourdough Leaven:

• 200 g sourdough/starter (the starter you keep in the refrigerator and feed every other week) 
• 400 g water
• 125 g rye flour
• 135 g all-purpose flour

Dough:

• 7 dl water
• 3 dl sourdough leaven
• 3 dl dark malted beer
• 2 tablespoons salt
• 1 tablespoon syrup

• a splash coloring/kulør - optional

• 175 g cracked rye berries
• 175 g rye berries
• 50 g flax seeds
• 50 g sunflower seeds
• 500 g dark rye flour
• 100 g all-purpose flour

Sprinkles:

• sunflower, sesame or pumpkin seeds

Directions:

Day 1, morning: 

Feed the starter to make the leaven. The leaven is ready to use when the leaven is bubbling and smells like beer - after about 8 hours at room temperature. Cover the leaven with a clean towel. 

The leaven is ready to use when a tablespoon of the leaven floats in a cup of warm water.

Day 1, night: 

Soak the berries and seeds in 5 dl hot water, and let it sit for about 30 minutes, until it becomes finger warm

Save about 200 g leaven and put it aside in a sealed container. This will be your sourdough starter for the next batch of bread. It will keep without feeding for about 14 days in the refrigerator. 

Add leaven, water and beer to the soaked berries and seed. Add the salt, coloring and the flour to the dough and mix thoroughly, to make sure all the flour is fully incorporated. Cover the bowl with a large plate. Let the mixture ferment overnight at room temperature.

Day 2, morning: 

Pour the dough into two rye bread baking pans. (I use Eva Professionel Rye Bread Tin which holds 3,3 liters).

Let the bread rise for about an hour, covered with a clean towel. The longer you let it rise, the more sour the bread becomes.

Poke a few holes with a cake tester or knitting needle, to prevent the crust from rising and cracking.

Brush the bread with water and sprinkle with your choice of seeds.

Place the baking form in a preheated oven for 1 hour 15 minutes at 350°F. 

Turn off the heat, remove the breads from the baking forms, spray with water on all sides and put them back in the oven, directly on the rack, for about an hour while the oven cools.

Take the breads out and wrap them in a clean kitchen towel. This will help softening the crust. Let breads cool completely.

It's best to wait cutting the bread until the next day. 

Enjoy the bread with your favorite deli meat or cheese. 

Accidental Morning Rolls

Accidental Morning Rolls

Not everything turns out the way I expect in my kitchen. The other night I had planned to make pizza, so I mixed the dough in the afternoon, and left it to rise in a bowl on the kitchen counter. By the time I had to  shape the pizzas, the dough had not fermented at all. The dough felt soft, so there would be no homemade pizza that night. 

I didn't want to throw out the dough, so I covered the bowl, and placed it in the refrigerator. I actually forgot all about it until 36 hours later. The dough had fermented for sure. It had 2 big bubbles, the size of golf balls, on the top of the dough. 

I shaped some rustic rolls and baked them, and they turned out great!

I'm definitely going to make the same mistake again. I really liked the flavor and texture of my accidental morning rolls.

Ingredients:

• 625 g all-purpose flour
• 2 cups (4½ dl) water 
• ⅕ cup (½ dl) olive oil
• 2 teaspoons salt
• 6 g live yeast or ½ teaspoon dry yeast

Directions: 

Dissolve the yeast in the water. If using dry yeast, sprinkle a few pinches sugar in the water too. Add the rest of the ingredients and knead the dough for about 5 minutes in a stand mixer. (Knead a little longer if kneading by hand). The dough should now be somewhat sticky and elastic. 

Cover the bowl with plastic wrap and let the dough rise for about 36 hours.

Take the dough out of the refrigerator and let it sit for at least 1 hour. 

Preheat you oven and Pizza stone to 500℉ (260℃). 

Pour some rice flour and rolled spelt on the kitchen counter and gently scrape the dough out onto it. Cut the dough in 8-9 pieces and put them on a plate sprinkled with some cornflour, so the rolls don't stick.

Place the rolls on the pizza stone and let them bake for 15-20 minutes.

Let rolls cool before serving.

Enjoy!

The Danish version:

Hjemmelavede boller ved et uheld

Nogle gange går det bare ikke som præsten prædiker. Jeg ville lave en pizzadej, men den hævede slet ikke som den plejede. Dejen blev sendt til time-out i køleskabet. 36 timer senere var dejen klar til at blive "Italienske" rundstykker.

Ingredienser:

• 625 g hvedemel
• 4½ dl vand
• ½ dl oliven olie
• 2 tsk salt
• 6 g almindelig gær eller ½ tsk tørgær 

Fremgangsmåde: 

Opløs gæren i vand. Hvis du bruger tørgær, tilsæt lidt sukker. Kom resten af ingredienserne i og ælt dejen i røremaskinen i ca. 5 minutter. Hvis du ælter dejen i hånden, skal du ælte i længere tid. Dejen skal ende med at være blød, elastisk og lettere klisteret. 

Dæk skålen til og lad dejen hæve i ca. 36 timer i køleskabet. 

Tag dejen ud af køleskabet og lad den stå ved stuetemperatur i mindst 1 time.

Forvarm ovn og bagesten til 260℃.

Vend dejen ud på et bord drysset med rismel og speltflager. Skær dejen i 8-9 stykker, og sæt dem på en tallerken drysset med majsmel, så de ikke sætter sig fast. Placer bollerne på bagestenen, og bag dem i 15-20 minutter.

Velbekomme!

This post has been submitted to the Yeast Spotting Site.