TO-DIE-FOR Chocolate Ganache & Macadamia Nut Tart

Chocolaty goodness!

The Mediterranean sea is deep, azure blue just as I’ve heard it would be, the sun warm, and my thoughts are on dark chocolate…rich, glossy, mahogany-colored chocolate… A languid breeze brushes my skin as I finish my cigarette on the crew deck of the cruise ship I’m working on.

It’s late April and I’ve been less than two weeks on board as Pastry Chef and am seriously struggling with the schedule: 7 days a week, 14 – 18 hours a day.

I didn’t smoke before I boarded, but I smoke now.

Sleep deprivation and high stress do not a pretty combination make. Oh glorious weekend, where art thou?

Photo © John Gertz

Combing the back streets of Lisbon.

Today we are sailing somewhere between Malaga, Spain and Lisbon, Portugal. A day at sea means the dining rooms will be at their fullest. I have several desserts to prepare for this evening, one of which is a chocolate macadamia tart. As often happens when you step in to take the helm from another departed chef, you must learn to fly by the seat of your pants to a certain degree. For this dessert there is little description to go by and no recipe to speak of…some interpretation would be in order.

Given that the first word in the dessert title is chocolate, I deduce – as any chocolate lover would – that really good chocolate should feature prominently with macadamia nuts magnanimously offering up a supporting role with their toasty, buttery notes. I decide to use a dark ganache filling (luckily we are able to source Valrhona on the ship) slowly cooked in a ring mold, dotted with toasted macadamia nuts with salted caramel ice cream, chocolate sauce and chocolate garnish to complete the dessert.

The result was a dark silky disc studded with crunchy bits of toasted nut and buttery undertones. Smooth and delicate to eat, every bite rewarding with full flavor and richness. I was pleased to serve it, as was the Executive Chef, and it ran very well – always the bottom line. Compliments came back with the servers; it was a hit.

Show plate on the pass (since this plate must survive the long, hot hours during service, the ice cream quenelle is marzipan and not real ice cream).

Some weeks later, when a veteran pastry chef came on board, I was at last shown the intended execution for this dessert which turned out to be oceans away from what I had done. It did not prominently feature chocolate as an ingredient, the chef adding instead a mere sprinkling of chopped chocolate (the cheapest I am sad to report – yes, even five-star kitchens must succumb to the budget overlord – each chef dealing with it in their own way) to a very sweet, chewy, bar-like mixture cut into rounds. Now this wouldn’t have been my personal choice for the level of clientele we were serving, but out of mutual respect I think it’s always a good idea to keep an open mind as to individual interpretation.

Though our work is done within the confines of the kitchen, as a chef I feel it is vital to always put myself in the diner’s seat with the dessert I’m preparing. Besides the obvious taste and visual components, I must ask “will it be elegant and graceful to eat with no embarrassment potential?” (think poppy seeds or too much gelatin). Blame it on us pastry people being a little obsessive, but just I couldn’t shake the vision of some poor guest dressed in swank evening attire going in to wrest a bite from this tart and the entire dense, sticky disc launching off the plate into a perfect slow-motion arc to ping another guest 2 tables away squarely in the head…or landing in their glass of 89 Lynch Bages – or some other mortifying scenario.

So, call me a rebel if you will, but I’m going to give you the unctuous, silky and oh-so-chocolaty version that I would prefer to eat (and did…several I must tell you). And judging from the guest response, I’m going to venture out on a limb and say you will enjoy this rendition equally well. Break out the best possible chocolate you can get your hands on for this tart. I’m serious. It is the star here. You will thank me later. My choice? Valrhona Caraibe 66%. It’s dark and rich with warm, nutty notes that speak well to the toasted macadamias. But don’t just take my word for it, experiment and try different kinds! Don’t you just love doing R&D?

CHOCOLATE MACADAMIA NUT TART

Macadamia Påte Sucrée (yield = 3 – 8″ tart shells, approx. 1000 g) You’ll get best results if all ingredients are at room temperature:

  • 125 g powdered sugar
  • 250 g butter, unsalted
  • 3 eggs, large
  • 500 g cake flour
  • 100 g finely ground toasted macadamia nuts
  • 1/2 tsp baking powder
  1. In the mixer fitted with the paddle attachment, cream the powdered sugar
    and butter until light and fluffy.
  2. Add the eggs, one at a time, making sure the mixture is homogeneous after each addition.
  3. Add the cake flour, baking powder and ground macadamias all at once.
  4. Mix slowly just to combine.
  5. Wrap the dough and refrigerate it until firm.
  6. While that’s chilling, preheat your oven to 180C/350F, make yourself a perfect cup of espresso and start your mis en place for the filling:

Tart Mixture

  • 225 g chocolate, 60% or darker, chopped
  • 215 g heavy cream
  • 65 g eggs, about 3 large
  • 95 g  whole milk
  • 200 g macadamia nuts, toasted and very roughly chopped – 150 g go into the tart, and reserve 50 g for sprinkling on top after baking.

Roll out and line either:

  • 1 – 8″ or 9″ tart pan or
  • 6 – 4” tart pans or
  • 12 – 60mm ring molds (If you are using ring molds, line a 1/2 sheet pan, dock, par bake, then press the rings into the crust while still warm).

Line tart pan(s) with parchment and fill with pie weights or beans. Par bake the sucrée until it just barely starts to take on colour. Remove the crust(s) from the oven, remembering of course to lower the temperature to 85C/185F. Let shell(s) cool while you make the tart mixture.

  1. Make a ganache of chocolate and cream; bring the cream just to a scald and pour over the waiting chocolate pieces. Let sit several minutes then mix from the center gradually incorporating the ingredients until dark, glossy and fully mixed.
  2. Combine eggs and milk, add gradually to the ganache, mixing constantly with a spatula, making sure not to shock the eggs and not to produce bubbles in the mixture.
  3. Mix in 150g of the roughly chopped macadamias. Fill tart shells to a bit below the crust edge or ring molds to about a good finger’s thickness.
  4. Bake in 85C/185F oven – low and slow baby– until just set. No bubbles should appear on the tops of the tarts while baking – this means the temp is too hot. (Should you notice some bubbles forming during baking, lower the oven temperature a little).

Depending on the size of your tart(s) and your oven this could take as little as 30 minutes and up to an hour or more. They are done when the centers are just set and not loosely jiggly anymore. The tops should be still glossy (if not, also too hot).

Remove from the oven and let them cool to room temperature. If you are serving that day, leave the tarts at room temperature. If not, refrigerate but bring out at least one hour before serving.

Sprinkle tops with the remaining 50 g chopped macs and garnish as you wish!

My Wine Pairing Suggestions: Ruby or vintage port, or late growth Cabernet would pair well with the dark chocolate here.

Tip: You can also store the unbaked mixture, well wrapped in the fridge, for up to 3 days.

Additional photo credits:

SALADE NICOISE with Tilapia and Arugula

I recently had the distinct pleasure of spending some time in southern France – my first time – and I can tell you all the filthy rumours are true; the Mediterranean really IS that blue, the quality of light rarified and incredible, the atmosphere intoxicating…and the food? Well, yes, yes…and yes. Fresh, succulent, simply prepared – in a word: delicious!

With the warmth of summer fully upon us, my craving for all kinds of fresh salads has grown exponentially with versions of the classic Nicoise gracing my table most often of late.

Traditionally made with tuna, I decided to try something lighter and fresher tasting and came across some fresh Tilapia fillets at my local seafood purveyor (budget bonus…they usually ring in at about 1/3 to 1/2 the cost of fresh tuna). I tossed in some peppery arugula with the mixed greens to give it an extra flavour component and I have to say it’s become one of my favourite combinations thus far!

Salade Nicoise with Tilapia & Arugula

Ingredients for 2 meal-size salads:

  • 2 fresh Tilapia fillets, salted and peppered on each side
  • Fresh arugula and mixed greens
  • Several small Yukon Gold potatoes, boiled, cooled and quartered, dressed in some of the vinaigrette
  • Hardboiled eggs, cooled, peeled and quartered, 1 per person
  • Tomatoes cut into wedges
  • Haricots verts (thin green beans) steamed until just tender and cooled
  • Red onion, thinly sliced
  • Radishes, thinly sliced
  • Cucumber, thinly sliced
  • Nicoise olives
  • Anchovy slices (splurge for the good stuff)
  • Garlic Balsamic Vinaigrette (recipe follows)

For the Garlic Balsamic Vinaigrette:

  • 1/4 cup olive oil, extra virgin cold pressed
  • 1-2 Tbsp balsamic vinegar
  • 2 cloves garlic, crushed and finely minced
  • Parsley and some fresh herbs to your taste (rosemary/tarragon/thyme/a little mint), finely chopped
  • Salt and pepper to taste

Cook up your potatoes, eggs, and green beans up to a day ahead so they have some time to cool. Mix together the vinaigrette and toss in the sliced onion to marinate. Prep the rest of your veggies.

Heat a sauté pan on a medium-high flame, drizzle with some olive oil and pop in your fillets. While they sauté toss the greens with the radishes, cucumbers (and onions which are already in there) reserving some of the vinaigrette for finishing.

Nothin' says lovin' like anchovy and boiled potato.

It should be time to take a sip of wine and turn over your fillets. While they finish portion out the salad between two generous bowls. Arrange the quartered and dressed potatoes, tomatoes, green beans, Nicoise olives and hard-boiled eggs around the top of the tossed greens.

When the Tilapia is just barely done, transfer to the tops of the salads, drizzle with the remaining vinaigrette and finish by draping 2 generous slices of anchovy over the top. Pour the chilled rosé and enjoy!

Fin