Tuesday, October 01, 2013

Eggless Ferrero Rocher Tart - Baking Eggless Challenge

In today's busy and often hectic lifestyle, its not unusual that people tend to stick to certain routines and schedules to make their lives easier. While sticking to particular habits and methods might save you some time and effort, it is also possible that monotony might set in ! I joined the Baking Eggless Group a few months back, just to break a similar monotony in my kitchen and on my blog. The challenges set every month are amazing, the resources available are very helpful and the group members are absolutely awesome !
If you like cooking / baking and are looking to create something new in your kitchen, do join up.
This month's challenge might very well persuade you !
For the month of September, the bakers at Baking Eggless attempted to create the Ferrero Rocher Tart in their kitchens.This recipe was suggested by Priya Srinivasan of Enveetu Kitchen and the original recipe is from Trissalicious. As the name suggests, the star ingredients of this tart are hazelnuts, hazelnut cream / mousse and chocolate. There are several components of this tart and it is a significantly time consuming process.
It is also pretty calorie dense. It will definitely not win in the healthiest dessert competition ;-)
But it is an outstanding dessert and will definitely amaze your family !
Without further ado, here's the recipe !


Tart Base or Crust 
I adapted this recipe from Dishes From My Kitchen and halved the recipe.
3/4 C Cake Flour
6 Tbsp Butter
3 Tbsp Sugar
3 Tbsp Unsweetened Cocoa
a pinch of Salt

1.Process the butter, sugar and salt in a food processor until combined.
2. Add the cocoa powder and pulse until smooth.
3. Then add the flour and pulse until crumbs are formed.
Note: I do not have a food processor, although I have a small chopper. I completed steps 1 and 2 in the chopper, then turned out the mixture onto a big plate and then cut the flour into it in batches.
4. Gather the flour to form a disc and then wrap it up in parchment or wax paper and refrigerate for at least an hour. Mine remained there overnight!
5. When ready, turn out the disc onto a flat surface. You might need to let it thaw just a little bit so that rolling will be easy.
6. To make things easier, place the parchment paper over the disc and then roll until its about 2 mm.
7. Cut out circles that are slightly larger than the tartlett pans or muffin tin that you are using.
8. Place the dough circles into the tins and refrigerate for about an hour.
9. When ready, blind bake the crusts at 350F for 10 minutes and then bake directly for a further 5 minutes.
10. Remove from oven and set aside until cool.

Hazelnut Mousse 
The original recipe for the mousse contained eggs as well as gelatin. While searching for a suitable vegetarian recipe, I came across this one by Tarla Dalal which contained neither.Again, I halved the recipe and was pretty happy with it.

1/2 C chopped chocolate (I used a mixture of milk chocolate and unsweetened )
2 Tbsp milk
6 Tbsp chocolate hazelnut spread (such as Nutella)
1/4 tsp vanilla essence
1/2 Tbsp powdered sugar (you can omit this)
3/4 C whipped cream

1.Combine the chocolate and milk in a microwaveable bowl and heat until the chocolate melts.
2. Add the nutella and mix well.
3. Fold in the whipped cream gently and refrigerate until the mousse sets.
Note: Covering the surface of the mousse directly with cling wrap prevents the unwanted skin from forming!

Chocolate Hazelnut Thing
I referred to the original recipe for this layer. I just scaled it down.
2 Tbsp milk chocolate
2 Tbsp nutella
1/2 Tbsp dark chocolate / semisweet
pinch of salt
1/2 tsp light corn syrup
1 tsp any neutral tasting oil
4 Tbsp crushed caramelized hazelnuts

1. Place all ingredients in a microwave safe bowl and heat until the chocolate melts.
2. Mix thoroughly well and mix in the crushed hazelnuts.
Note: I had to add a tablespoon of cream to get the right texture.

Caramelized Hazelnuts
1/2 C toasted hazelnuts
1/4 C sugar
2 Tbsp water

1. Place the sugar and the water in a heavy bottomed pan and bring to a boil.
2. Add the toasted nust and take off the heat.
3. Mix gently until syrup thickens a little.
4. Return to heat and mix gently until the sugar turns into a golden color.
5. Pour onto a baking tray or a similar surface and cool.


To Assemble :
For making tarts, pipe some hazelnut mousse into the tart shell, then top with the chocolate thing and sprinkle some crushed caramelized nuts.
For verrines (useful if you arent able to get your tarts out of the container :) ) , crush the tart shells into a clear glass, pipe some hazelnut mousse over it, top with the chocolate thing and sprinkle with crushed hazelnuts!

Whew !! That was a pretty lengthy recipe, wasnt it ?It was quite satisfying to get it completed!
Taste wise, it had a very intense chocolate flavor with the buttery taste of the hazelnuts for a complement.
It was, however ,a little too sweet for my tastebuds.That , combined with the fact that this confection is quite high in fat and calories makes the serving size very very tiny!

No comments:

Post a Comment

Share your thoughts!