All posts tagged: tart

The Famous Labneh Tart

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You might have tried it or even seen it! I love serving the Labneh Tart as a starter for a typical Lebanese lunch with a twist. This tart translates my vision of modernity & tradition. First, it has what I love the most: “Labneh” and not any ordinary one, the Goat Labneh. Second, it has this fine art in the pastry with the “Pate Brisee”. The best part is that you get to top it with whatever you feel like tasting and drawing (or simply what’s left in the fridge). My trick is to have circular drawings so that each slice has a bit of everything! Ingredients: Tart brisee 300g Goat Labneh (I love using “Tanayel Les Fermes” or “Goodies” from Lebanon) 20ml Cooking Cream 1/2 White Onion Sumac, Salt, Pepper Possible Toppings: Black Olives Chopped Mint or Zaatar Mixture Sun-dried Tomatoes Thinly sliced Radish Sliced Spring Onions You can work the labneh mixture while the Pate Brisee is baking in the oven (refer to Pate Brisee recipe). 1. Put the onion in the mixer with 1/2 tsp of sumac, salt and pepper, …

The Tart Edition (2): Tarte Brisee

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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.

Chocolate Tart

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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 …

The Tart Edition (1) Tarte Sablée

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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 Apple Tart

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November deserves a warm welcome. This weekend I decided to check out that easy apple tart recipe as seen on several YouTube accounts and bring warmth to my kitchen table! I used o think apples are boring and underestimated its taste in baking. I think I consumed them a lot as a snack and didn’t find it attractive anymore. Luckily this year I made peace with the apple! In fact, my new neighbor-friend made me discover its taste via her yummy German baking! The recipe is super easy however I adjusted the apple-cooking step since I am not a microwave fan for cooking directly. Ingredients: 1 frozen Puff Pastry dough 4 pink Apples (red & yellow stripes) 1 tbs Flour, to sprinkle the counter 3 tbs Lavender-Apricot jam (simple apricot jam can do the trick) 1 tbs Cinnamon (as much as you like) 2 tbs. Agave Syrup (replacing granulated sugar) 100 ml Water 1. Take out the frozen Puff Pastry 30 minutes before you start rolling it. 2. Cut the apples in halves, remove the core and cut the apples in paper thin slices. …