2024-08-19.txt

Crust Recipe with Chestnut Flour
Ingredients:

	All-Purpose Flour: 150 g
	Chestnut Flour: 50 g
	Butter and/or coconut oil: 100 g cold, unsalted butter (cut into small cubes)
	Sugar: 40 g powdered sugar 
	Salt: A pinch
	Egg Yolk: 1 large egg yolk
	Cold Water: 2-4 tablespoons
	Optional Flavor Enhancers:
		Vanilla Extract: 1 teaspoon
		Zest: Zest of 1 lemon or orange
		Ground Nuts: 2 tablespoons finely ground hazelnuts or almonds

Instructions (Same as Before):

	Mix Dry Ingredients:
		In a large bowl, whisk together the all-purpose flour, chestnut flour, sugar, and salt. Add the groun d nuts and zest if using.

	Cut in the Butter:
		Add the cold butter cubes to the flour mixture and cut in until the mixture resembles coarse crumbs.

	Add the Egg Yolk:
		Mix the egg yolk with 2 tablespoons of cold water and vanilla extract. Gradually add this to the flour mixture.

	Bring the Dough Together:
		Combine the dough, adding more cold water as needed.

	Chill the Dough:

	Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This rest time allows the flour to hydrate and the butter to firm up, which helps prevent shrinkage during baking.

	Roll Out the Dough:

	On a lightly floured surface, roll out the chilled dough into a circle about 3 mm thick (slightly thinner than a coin). Carefully transfer the dough to your tart pan, pressing it gently into the corners. Trim any excess dough, and use it to patch any thin spots if necessary.

	Blind Bake the Crust:

	Prick the base of the crust with a fork to prevent puffing. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans.
	Bake the crust in a preheated oven at 180°C (350°F) for 12-15 minutes, until it’s lightly golden. Remove the weights and parchment paper, and bake for an additional 5-7 minutes to ensure the base is fully cooked and crisp. Let it cool completely before adding your filling.

Eggless Kiwi and Lemon Mascarpone Tart with Coconut Oil

Filling

	Mascarpone Cheese: 250 g (about 1 cup)
	Lemon Juice: From 3 lemons (about 120 ml or 1/2 cup)
	Lemon Zest: Zest of 2 lemons (about 2 tsp)
	Powdered Sugar: 80 g (about 2/3 cup)
	Vanilla Extract: 1 tsp

Caramelized Carrots

	Carrots: 100 g (about 1-2 medium carrot), finely grated
	Coconut Oil: 1 tbsp (about 14 g)
	Brown Sugar: 1 tbsp
	Maple syrup: 1tbsp
	Cinnamon: 1/2 tsp

Topping

	Kiwi: 2-3 medium, peeled and sliced
	Dark Chocolate: 50 g (about 1/4 cup), melted
	Optional Garnishes:
		Toasted Coconut Flakes: 2 tbsp (about 10 g)
		toasted hazelnuts (40 g)
		strawberries
		

	crust
	Mascarpone Cheese: 250 g
	Fresh Seasonal Fruits: Strawberries or raspberries (for garnish)

	Fresh:
		3 Kiwis
		3 Lemons
		2 Medium Carrots

	Pantry:
		80 g (4mascarpone) + pinch (carrots) White Sugar
		50 g Dark Chocolate (70%)
		30-40 g Hazelnuts
		1 tsp Vanilla Extract

	Refrigerated:
		1 tbsp (greasing pan) + 1 tbsp (carrots) + 1 tsp (chocolate) Coconut Oil (for greasing and caramelizing)
		1 tbsp (carrots) + 2 tbsp (chocolate glaze) Maple Syrup

Equipment:

	Tart pan
	Grater
	Mixing bowl
	Whisk
	Small saucepan
	Skillet

Instructions:

	Bake the Crust:
		Preheat the oven to 180°C (350°F).
		Grease the tart pan with a little melted coconut oil and fit the premade pâte brisée into the pan. Trim any excess dough.
		Prick the base of the crust with a fork to prevent bubbling.
		Blind bake the crust for about 15 minutes until golden brown. Set aside to cool.

	Caramelize the Carrots:
		Peel and grate 2 medium carrots.
		In a skillet, melt 1 tablespoon of coconut oil over medium heat.
		Add the grated carrots to the skillet with 1 tablespoon of maple syrup and a pinch of white sugar.
		Sauté the carrots for about 5-7 minutes until they are soft and lightly caramelized. Allow them to cool slightly.

	Prepare the No-Bake Filling:
		In a mixing bowl, combine 250 g of mascarpone cheese, the juice and zest of 3 lemons, and 100 g of white sugar.
		Add 1 teaspoon of vanilla extract to the mixture.
		Fold in the caramelized carrots, ensuring they are evenly distributed throughout the mascarpone mixture.

	Assemble the Tart:
		Spread the mascarpone mixture evenly over the cooled, baked crust.
		Slice 3 kiwis thinly and arrange them over the filling in a circular pattern.

	Prepare the Chocolate Glaze:
		In a small saucepan, melt 50 g of dark chocolate with 2 tablespoons of maple syrup over low heat, stirring constantly. If needed, add a teaspoon of coconut oil to achieve a smooth and glossy consistency.
		Once melted, drizzle the chocolate over the tart in a zigzag pattern.

	Add Finishing Touches:
		Grate some dark chocolate over the top for an added chocolatey touch.
		Roughly chop a handful of hazelnuts and sprinkle them over the tart.
		Add slices of strawberries or raspberries on top for a fresh, colorful garnish.

	Chill and Serve:
		Allow the tart to chill in the refrigerator for at least 1-2 hours before serving. This helps the filling firm up slightly and makes it easier to slice.