Here it is! basic unsweetened pie crust, used for savory pies and salted tarts.
I just love this pie crust because I know it can’t get wrong with the topping. Besides, I get to have it in the freezer on standby for any occasion.
Now that it is summer and we need lots of freshness in our menus, I am certainly doing couple of those for my gatherings.
Friends are coming over and you don’t have time to bake something fancy? Well, if you already have a baked tart (pie crust) in the freezer here is a 5 minute chocolate ganache preparation to dazzle them. Please note that the chocolate quality is key to a tasty flavor. My favorite brands are Lindt (for pastry) and Poulain: not easy to find in Jeddah, so I purchase them every time I travel to stock up my pantry. The original french recipe has 2 eggs, but I like to reduce the amount of eggs I use. In this case, I increase the chocolate and lower the milk to keep it well balanced. Eventually, you have to get a concentrated ganache (not too liquid). You can also find other recipes without eggs: with sugar instead, which in my opinion, kills the chocolate taste. Ingredients: Tart Sablee 1/4 cup Milk 120 g Heavy Cream 140 g Dark Chocolate 1 Egg 12 g Butter Salt flakes (optional) 1. Break the chocolate into pieces in a bowl. 2. Boil the cream, the milk and the butter in a pot (keep stirring so …
I have a sweet tooth, what can I do? When it comes to pastry there are some basics to be praised. My first learning and practice in my culinary workshop was the “Sablage” – the basic of making a tart, known as pie crust. There are 2 methods of Sablage: – Classic Sablage using your bear hands takes you 15 minutes to prep the dough. – Modern Sablage using the robot only takes 8 minutes to prep it, which is great when you are on a hurry! I prefer the classical Sablage even if it takes me 10 minutes more because I feel I am in control of the dough shaping and texture and I usually make more than one dough when I am not in a rush. Another thing to know about French pies is that there are 3 types – it is not that complicated: – Tarte Brisée: the basic unsweetened pie crust, used for savory pies and salted tarts. – Tarte Sucrée: Same as tarte brisee but with added sugar, used with any sweet filling. – Tarte Sablée: my preferred pie …
The Urban Apron 