Tag Archives: Tarts

6 recipes/ideas to start your amazing journey with Paneton French Bakery’s new chocolate pastry


If you have ever tried making short crust pastry, you would know that while it isn’t very difficult (at least when compared to making puff pastry), it does take a bit of time to make and rest before you can roll it out for baking. Add to that my preference for a chocolate shell to go with a dark chocolate ganache – I end up making far fewer tarts than other desserts.

Cue Paneton French Bakery. Their short crust pastry has always been, in my view, an exemplar of pastries.  When they released the ready-rolled chocolate pastry, I felt as if a weight has lifted off my shoulders – I can finally make tarts quickly!!! I then went about challenging myself to see how many things I can make using this gem! Here are my 6 recipes/ideas, for now 😉

1. Chocolate tarts – Solomon’s Gold 70% smooth dark chocolate ganache with Lewis Road Creamery double cream

The pastry is not very sweet and it serves as a very good base for any dessert tart. Here are my favourites:

– Solomon’s Gold 70% smooth dark chocolate ganache with Lewis Road Creamery double cream

– Solomon’s Gold dark orange chocolate ganache with Lewis Road Creamery double cream and Fresh As Freeze dried mandarin segments

– Forty Thieves‘ salted macadamia butter with chocolate ganache

– Forty Thieves‘ cacao hazelnut butter with chocolate ganache

Makes 10 individual tarts

Ingredients:

  • 500g roll of Paneton French Bakery Chocolate Pastry,
  • 300g Solomon’s Gold smooth dark chocolate or dark orange chocolate, chopped into small pieces in a heat proof bowl
  • Forty Thieves nut butters
  • 375ml Lewis Road Creamery double cream
  • Decorations – Valrhona crisp pearls, batons, Fresh As Freeze dried fruits, Solomon’s Gold cacao nibs

Instructions

    1. Thaw pastry overnight in the fridge.
    2. Carefully unroll the pastry to prevent any breaks (but it is ok if it breaks! Just push it back together)
    3. Using a sharp knife, cut out squares or circles of pastry to fit your tart mould.
    4. Push the pastry into the moulds carefully, be sure to mend any breaks. Prick the pastry all over with a fork.
    5. Blind bake in 180C oven for 9 minutes. Let cool on a rack.
    6. Make ganache by heating cream in a pot till just starting to boil, then pour over the the chocolate pieces.
    7. Let is sit for a minutes for the chocolate to soften, and then mix it till the mixture becomes glossy and thick.
    8. If using nut butter, add a dollop onto the baked shells before the next step.
    9. Pour ganache into individual tart shells, and decorate!

2. Ice cream bowl – individual dessert bar

Here the pastry is shaped into a bowl (I used the Wilton’s cookie bowl mould ) and used to serve up Kohu Road Cookies and Cream ice cream. Perfect with a tray full of garnishes for you to decorate to your heart’s content. Halzelnut praline, freeze dries raspberries and Manuka honey, Valrhona chocolate crisp pearls and batons…hmmmm

3. Ice cream sandwich with Kohu Road Cookie and Cream

Scoop the ice cream into a flat container and refreeze to solidify the ice cream again. Cut out rectangle slices of ice cream and sandwich them between rectangular shaped pastry cookies.

4. Biscuits with Fresh As freeze-dried powders

J made some rocket ship and butterfly biscuits here with cookie cutters. We then dipped them into melted chocolate, followed by a sprinkle of Fresh As freeze dried raspberry powder. The acid tang was sooo good with the bitter pastry biscuit.

5. Tim tam cheesecake

Instead of lining the whole mould with the pastry, place a disc of it on the bottom of the mould. Bake and after cooling, pour in your favourite no-bake cheesecake filling (see my Tim Tam cheesecake) and let it set in the fridge.

6. Chocolate soil

This is as simple as baking the chocolate pastry and then crumbling them in a food processor or by giving them a good bash in a zip bag with a rolling pin. Sprinkle over or on the sides of desserts and voilà you have a Masterchef style dessert 🙂

Hope this gets you going with your adventure using Paneton’s Chocolate Pastry!

A tale of two tarts: salted caramel or hazelnut?


1. Chocolate mousse, hazelnut and nutella tart 2. Salted caramel, chocolate mousse and strawberries tart

It’s the school holidays and J wanted to make chocolate mousse, while I wanted to test out my newly purchased Gobel tart rings. I usually make tarts with ganache but thought hey I could use mousse! We discussed the elements and J came up with a plan, a cross-sectional drawing of her mousse design.

After a bit of debate, we had two ideas:

  1. Chocolate mousse, hazelnut, Nutella tart
  2. Salted caramel, chocolate mousse and strawberries tart

For the hazelnut tart, a thin layer of Nutella (you can of course use chocolate ganache) was spread on the base of the tart, then a thin layer of roasted hazelnut paste and then topped with the chocolate mousse.

For the salted caramel tart, a thin layer of salted caramel was first spread on the base of the tart, then topped with chocolate mousse. Some freeze dried strawberries were added to give a contrasting taste to the sweet and salty caramel.

For both, cocoa nibs, crunchy chocolate pearls and feuilletine shards were added for texture.

I like how I can do the components separately (to fit in with school holiday activities) and then assemble right before serving.

Hope you will enjoy these!

Sweet almond tart base
Makes 10 x 9″ ring tart bases
DSC_6794
200g all-purpose (plain) flour
40g ground almonds
100g icing sugar
100g butter, cold and cubed
1 egg (I use size 8)

  1. Sift and combine all the dry ingredients in a large bowl.
  2. Add the butter and ‘rub in’, working the butter into the dry ingredients with your fingertips until it resemble small crumbs
  3. Add the egg and incorporate it into the dry ingredients.
  4. Work the dough lightly by gathering the dough with your fingertips and folding it over with a downward push of your palm. Work quickly and lightly, till it comes together.
  5. Wrap up the dough inside a folded sheet of baking paper, gently roll flat with a rolling pin and refrigerate until firm, about 30 minutes.
  6. While the dough is resting, prepare the tart rings by buttering them.
  7. When the dough is ready, lightly sprinkle some flour on your bench or chopping board.
  8. Roll out the dough on the board with a rolling pin to a thickness of 2-3mm. You may need to add more flour to keep it from sticking as it is a very soft dough.
  9. Cut out a circle of dough larger than your ring and place onto the buttered tart ring or mould.
  10. Press well onto the sides. Use a glass to flatten the bottom and sides to ensure you have straight edges.
  11. Cut off excess dough by going over the top of the tart ring with the rolling pin.
  12. Pinch the edges up slightly.
  13. Prick holes at the base with a fork.
  14. Rest in the fridge for 30 – 60 minutes to stop it from shrinking.
  15. Preheat the oven to 180C.
  16. Using ceramic baking beads or rice, blind bake at 180 degrees C for 15-20 minutes or when browned all over. Set aside to cool completely

1. Chocolate mousse, hazelnut and nutella tart 2. Salted caramel, chocolate mousse and strawberries tart

Putting it all together
Chocolate mousse, hazelnut, Nutella tart

  • Cooled tart base
  • Nutella (or melted chocolate)
  • Roasted hazelnut paste (Equagold)
  • Chocolate mousse (Mousse recipe)
  • On the top – Chocolate crunchy shards, pearls, cocoa nibs

Salted caramel, chocolate mousse and strawberries tart

1. Chocolate mousse, hazelnut and nutella tart 2. Salted caramel, chocolate mousse and strawberries tart

These turn out more rustic than elegant 😉 still delicious regardless!