Sunday, October 18, 2009
The Black Tart
It's been a while since my last post.
Maybe for the revamped relationship with my treadmill, that gives me less motivation to bake, maybe for the limping relationship with my new oven. Don't get me wrong, it is a perfectly fine oven, but once you get used with the timing of an inefficient gas oven, baking with a new convection one often leaves you with overcooked and mgnah stuff. We're getting there.
Anyway. I've been wanting to try a couple of things for quite a while, one being a chocolate tart dough, the other a banana jam.
The chocolate dough recipe came from the baking lessons I took last spring:
- 2 cups flour (250gr)
- 3/4 cup sugar (150gr)
- 1 stick + 6 tbsp butter (200gr)
- 1/2 cup unsweetened cocoa (50gr)
- pinch of salt
- 1 egg
Process in a mixer all the dry ingredients and butter, then add the egg. Form a ball and refrigerate for at least an hour or overnight before rolling it out.
As for the banana jam I had made kind of an approach mixing it with raspberries, but as much as you could taste it in there, it was not *only banana* jam.
So I followed this recipe, from a booklet found on the remainders' shelf at the supermarket, mixing and cooking
- 6 medium size bananas
- 1/2 rennet apple
- 1 cup sugar
- juice from 2 lemons
Only recently I was aware of the notion that not everyone madly loves bananas.
The concept can't quite sink in my head, really.
How can you not love bananas?
And, as for everything I love, it just gets better if paired with chocolate.
It's to be tasted in moderation: both the dough and the jam are a concentrate of their respective tastes, one small piece and your tastebuds have quite a party!