Wednesday, September 16, 2009

Mission tart

MISSION - to make a dessert to use the following ingredients. Duck eggs (I have heaps at the moment). Half a tin of caramelised condenced milk that I had left over.

THE PLAN - make a caramel, choc and walnut tart.

As has been mentioned before, I have not the temperement for cakes and desserts. Too half arsed. So I approached this a little scientifically, not what The Wife would call scientifically, I didn't go out and sample a whole bunch of people who have my half arsed approach to measure cooking. No, I read a few different recipes to try and get a feel for the chemistry involved. I then made some of Maggie Beers most fantastic sour cream shortcrust pastry. Then I washed up. The bloody kitchen was a mess from the dinner prep and The Wife gets testy if I leave it ALL for her.

Once it was chilled down, rolled out and in the dish I blind baked it for a bit. Then I tipped in the tin of caramel and scattered the walnuts in and returned it to the oven. Now for the experimental bit. I creamed equal parts of sugar and butter. While that was happening I melted some old dark cooking choclate I had in a cup of milk. I then slowly beat in three duck eggs to the butter/sugar mix, then a tablespoon of corn flour and about half a cup of plain flour. This was followed by the melted chocolate mixture. I was going for that texture that's between a cake and a cheesecake, with the layer of sticky caramel and nuts between that and the crunch and crumble of the shortcrust.

I pulled out the tart base, the caramel had bubbled and spread over the base and slowly poured in the choc mixture. Dropped the heat in the oven and baked for about ten minutes until firm.

Unbloodybeliveable. It came out perfect, just like I had imagined it. I thought all this cake stuff was all perfection and ratios. Maybe I just got lucky but I would have to check, check and check again to achieve that result normally.


MF from the iPhone


  1. Nah baking's just gut feel and bullshit like the rest of cooking. The girls just like to pretend there's precision science involved so we stay the hell away from it.

  2. I've heard that duck eggs are the gold standard when it comes to baking. And don't believe the Doc. You can use the gut feeling, but only after you've done your research -- as you did. And you really, really better pay attention to the temperatures, and the oven settings.