July 17, 2017

Apricot Tart - Tarte à l'Abricot

Sweetened condensed milk cream and fresh apricots make this tart the perfect summer dessert !

Sweetened condensed milk cream + fresh apricots - Crème au lait concentré sucré + abricots frais

To be honest, I'm not really sure what to say in this post. I had a craving for apricot tart. I made apricot tart. Maybe it was all the chocolate I'd consumed, but I needed something fresh and fruity.

Sweetened condensed milk cream + fresh apricots - Crème au lait concentré sucré + abricots frais

I had some leftover sweetened condensed milk after making this homemade white chocolate spread and there was a recipe on the can for raspberry tart, with a sweetened condensed milk cream. I followed that recipe, but replaced the raspberries with apricots. The cream is a modified version of pastry cream, so it would work with any fruit you're currently craving ;) It's pretty easy to make : mix the flour and eggs in a bowl, the milk and cream in a saucepan, heat up the milk, pour over the flour and eggs while mixing, then everything goes back into the saucepan over low heat to thicken up. You'll only need egg yolks for the cream, so here's a meringue recipe to use up those leftover egg whites.

Sweetened condensed milk cream + fresh apricots - Crème au lait concentré sucré + abricots frais

Apricot Tart

1 pie crust
Fresh apricots
1 can (397g/14oz) of sweetened condensed milk
200ml (3/4 cup + 1 tbsp) of heavy whipping cream
1 tbsp of vanilla extract
4 egg yolks
20g (2 1/2 tbsp) of flour

Bake the pie crsut according to directions and set aside.
Wash the apricots, cut them in half, remove the kernels and set the apricots aside.
In a bowl, mix together the egg yolks and the flour.
In a saucepan, whisk together the condensed milk, the heavy cream and the vanilla. Put the saucepan on low heat, whisking until hot.
Slowly pour the milk/cream over the flour/egg yolks, while stirring. Stir until everything is well incorporated.
Put the cream back into the saucepan, over low heat, stirring continuously, until it has thickened. Remove from the heat as soon as the cream starts boiling.
Pour the cream into the pie crust, spread it around and let cool for 5 minutes, then place the apricots all around the tart. Set aside to cool down completely.

Sweetened condensed milk cream + fresh apricots - Crème au lait concentré sucré + abricots frais

July 7, 2017

Fondant au Chocolat

A classic French dessert, fondant au chocolat is an easy-to-make chocolate cake that you'll 
want to bake if you can't choose between chocolate brownies or chocolate lava cakes.

Classic French recipe

Hi !

After a break, we're back to chocolate ! In cake form, obviously. Let me introduce you to fondant au chocolat, a classic french dessert, the lovechild of chocolate brownies and chocolate lava cakes. Yep, you read that right. Fondant au chocolat is smack dab in the middle between those two desserts. It is delicious. In French, fondant means melty/melting, so you can be assured that this chocolate cake is just melt-in-your-mouth heavenly goodness. Eat it warm with a scoop of vanilla ice cream, or cooled with a couple tablespoons of vanilla custard or whipped cream.

Classic French recipe

Fondant au chocolat is very easy and quick to make, the kind of recipe you can do with kids. Need proof ? This recipe is one I've been using for years, and it's from a book called Minnie's Recipes. Yes, Minnie as in Minnie Mouse. This book was my first cookbook when I was a child. To sum up : classic French recipe that's easy to make, has chocolate, and can be made with kids. Do I need to say more ? ;)

Classic French recipe

Fondant au Chocolat
Adapted from Les Recettes de Minnie

250g (9oz) of good quality dark chocolate
3 eggs
140g (1/2 cup + 3 tbsp) of sugar
200g (3/4 cup + 2 tbsp) of butter
100g (3/4 cup + 1 tbsp) of flour

Melt the butter and chocolate together, either in the microwave or in a bain-marie. Set aside.
Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form and set aside.
In a bowl, beat the sugar and egg yolks together until lighter in color and fluffy.
Stir in the melted butter and chocolate, then mix in the flour.
Gently fold in the beaten egg whites.
Pour the batter in a lightly greased or baking paper covered springform pan (about 10")
Bake in a preheated oven, for 20 to 30 minutes. Make sure to not overbake, as the cake would get too dry.
Tip : Gently shake the pan, the middle should be jiggly while the edges shouldn't move.
Remove from the oven, let cool for 5 minutes before gently removing from the pan.
Eat warm or cooled, as is or with vanilla ice cream, vanilla custard or whipped cream.

Classic French recipe