Caramelized White Chocolate Pastry Cream tart

Caramelized White Chocolate Tart| The Whisking Bowl  Caramelized White Chocolate Tart| The Whisking Bowl

I wanted to make a fancy dessert for you guys. I’m totally guilty of trying to impress y’all out there! So, I ended up making a Caramelized White Chocolate Pastry Cream Tart and then to kick up the flavors and the presentation of the tart, I made a raspberry gel and pipped some lemon curd. Now, truth be told, conceptually I knew the flavors were going to work, but its not till you have the first bite to get that affirmation. Needless to say, I couldn’t stop my self after the first few bites! Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

There might be an overdose of pictures in this post, but I love the brightness of this tart, especially on a day when its raining and dreary outside!

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

I had read about caramelized white chocolate a year ago, but never ended up getting to it. I have never really been a fan of white chocolate. I find it too milky and sweet, but once this batch of white chocolate was done caramelizing, I was in love!

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

White chocolate is made of three things, sugar, milk and fat (in the form of cocoa butter). So basically when you heat the chocolate up and expose it to heat, the sugar in the chocolate caramelizes. It totally also gets that amber caramel color too!. To learn the step by step process, David Lebovitz has an entire post on how white chocolate is transformed into caramelized goodness! The basic idea behind caramelizing white chocolate is to chop it up very finely, and then heat the chocolate in a mild-medium oven. The chocolate needs to be stirred and mixed every ten minutes for between 30-60 minutes. When the chocolate turns amber, you know its done! Your house and your kitchen will smell divine!! Once the white chocolate was caramelized, I added it to the pastry cream that I have prepared. The best part of this pastry cream was the intensity of flavor that the chocolate provided, without it being overtly sweet!

caramelized white chocolate- food52

Photo by Food52

The tart base was perfectly crispy, just the right compliment to the pastry cream and sweetened cream topping. It can totally be scooped up! The raspberry gel and the lemon curd add the extra flavor and the necessary tartness to the creaminess of the rest of the tart. It almost feels like spring in your mouth! They aren’t essential, but if you have the extra time, please make that extra effort and make some! It just takes the tart over the top!

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

 

This tart is a bit laborious to make, but I promise it’s totally worth it! Make it for a special occasion!

 

Caramelized White Chocolate Tart with Raspberry Gel and Lemon Curd

Yield: One Large Tart

 

Ingredients

For the Crust

Recipe from Williams-Sonoma Baking Book

1 large egg yolk
2 tablespoons ice water, more if needed
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup cold, unsalted butter, cut into small cubes

 

For the Pastry Cream

Adapted from Martha Stewart

 

  • 1 cup milk
  • 1/4 cup  sugar
  • 3 large egg yolks
  • 2 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon unsalted butter
  • Pinch of salt

 

 

For the Caramelized White Chocolate

4 Ounces White Chocolate (try for one with a higher cocoa butter content)

 

For the Raspberry Gel

1/2 cup sugar

1/2 cup water

1/2 cup raspberries (any other berry will do as well)

1 envelope powdered unflavored gelatin (10grams)

 

For the lemon Curd (optional)

  • 2 large eggs plus 2 large egg yolks
  • 3/4 cup  sugar
  • 1/4 teaspoon cornstarch
  • 1-2 tablespoons finely grated  lemon zest,
  • 1/4-1/2 cup fresh  lemon juice
  • 10 tablespoons unsalted butter (1 stick butter), cut into small pieces
  • 1/4 teaspoon salt

 

For the Whipped Cream

3/4 cup heavy cream

1/4 cup powdered sugar

1 tsp vanilla

 

Instructions

For the crust:

  1. For the tart dough, combine the egg yolk, vanilla, and 2 tablespoons of water in a small bowl. In a large bowl, combine the flour, sugar, and salt. Using your fingers or a pastry blender, cut the butter into the flour mixture until the butter pieces are no bigger than small peas. Add the egg mixture and stir until a dough just comes together. If it is too dry, add another tablespoon of ice water. Give it a few kneads, but be careful not to knead it too much. Flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
  2. Take the dough out of the fridge and put it on a lightly floured work surface. Roll out the dough to fit a 9 inch tart tin. Transfer the dough to the tart tin and press the dough into the sides of the tin so the dough rises a bit over the edge of the tin. Refrigerate for another 30 minutes.
  3. Preheat the oven to 375 degrees. Put an oven rack in the lower third of your oven. Remove the tart from the fridge. Using a piece of parchment paper or tin foil, place it in the tart and fill with dried rice, beans, or pie weights. Bake for 20 minutes, remove the weights, and bake for another 7 to 10 minutes. If bubbles form in the crust during baking, press them down with a fork. Do not prick them or you could create holes in your crust.
  4. Remove the tart from the oven and let cool completely.

For the Caramelized White Chocolate

Preheat the oven to 250F (120 C)

1. Chop the white chocolate into small coarse pieces.

2. Distribute the white chocolate on a rimmed baking sheet and heat for ten minutes.

3. Remove it from the oven and spread it with a clean, dry spatula.

4. Continue to cook for and additional 30-60 minutes, stirring at 10 minute intervals. At some points it may look lumpy and chalky (and even unpleasant), but keep stirring and it will smooth out and caramelize.

5. Cook until the white chocolate is deep-golden brown, and caramelized.

If it’s lumpy, scrape it into a bowl and smooth it out with an immersion blender, or in a food processor.

Store in a jar, at room temperature, until ready to use.

 

For the Pastry Cream

  1. Place milk and 1/4 cup sugar in a large heavy-bottomed saucepan over medium heat; cook until just barely boiling. In a large bowl, whisk together egg yolks with remaining tablespoon sugar until thickened; sprinkle in cornstarch and continue whisking until well combined.

  2. Slowly pour half the hot milk mixture into the egg yolk mixture, whisking constantly; transfer egg yolk mixture to remaining milk mixture in saucepan, whisking to combine. It is important to constantly whisk to avoid getting scrambled eggs at the bottom of the pan. Place over medium-high heat and bring to a boil, whisking constantly until thick, about 4 minutes. Once done, add the teaspoon of vanilla.

  3. Strain through a fine mesh sieve into a large bowl; stir in vanilla. Cover with plastic wrap, making sure the wrap is touching the surface of cream to prevent a skin from forming. When the white chocolate is ready, mix in. At this point you can strain the mixture again through a fine mesh sieve. Transfer to refrigerator until chilled.

  4. Pour the caramelized white chocolate pastry cream on top of the baked tart, and put in 200C (375F) oven for 15 minutes. The filling should be slightly puff and should be set in the center. Allow to cool completely before adding whipped cream. Top the tart with pipped raspberry gel, lemon curd and fruit.

For the raspberry gel

  1. Puree the raspberry in a blender till smooth
  2. Make a simple sugar syrup by combining the water and sugar. Heat the sugar and water over medium heat. Once the sugar is been dissolved, take off heat and add the gelatin. Mix well to combine.
  3. Combine the raspberry and sugar-gelatin mixture and pour in a pan. Refrigerate
  4. Once set, cut the gel into small cubes and blitz in a blender till smooth
  5. Strain through a fine mesh sieve into a large bowl and refrigerate again.
  6. Once ready to use, add the gel to a pipping bag and pipe desired design on top of the tart

For the Lemon Curd

For the Filling:

  1. Preheat oven to 375 degrees.

  2. Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice and salt. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time. Let the curd cool completely

  3. Add 1/4 cooled lemon curd to a pipping bag and pipe on top of the whipped cream. Reserve the rest of the lemon curd. Make Lemon Tartlets or Lemon Vanilla Cupcakes with the rest of the curd. The curd freezes well too, for up to a month.

For the Whipped Cream

  1. Whip together the cream and sugar till stiff. Add vanilla. Spread over the cooled tart.

Lemon Chiffon Cake

I know I have been posting a lot of fruit and citrus recipes, but there is some thing about using fruits that are in season that totally elevate the flavor of the baked goods. Beside, we do need to get our vitamin C fix right? What better way then through this Lemon Chiffon Cake. It is sure to keep the cold away this winter season!

Lemon Chiffon Cake |The Whisking Bowl

Lemon Chiffon Cake| The Whisking Bowl

 

This cake is soooo light all thanks to the egg whites that are whipped up and folded into the cake. There is no butter in this cake, it is replaced with vegetable oil that enhances the texture of the cake. Lemon goes really well with the lightness of this cake, but I’m totally dreaming of other variations to make with this cake. Chocolate is a must, both white and dark chocolate, but other fruits such as Raspberries, Passion fruit and Oranges will go just as well.

Lemon Chiffon Cake| The Whisking Bowl

 

Lets just take a moment to admire that crust! It’s all thanks to the egg whites. It’s so light and adds the perfect crispy texture to the cake. Totally melts in your mouth!!

Lemon Chiffon Cake |The Whisking Bowl

Since the cake is so light, it can be served as dessert at a dinner party, and the citrus will definitely help round off the meal. The cake comes with a lemon- sugar syrup that is just divine. When you pour it on top of the cake, the cake soaks it all up and makes it even more moist and juicy. Just make sure to make extra of this lemon-sugar syrup. It makes the perfect base for drinks. Muddle up some berries, add some soda and you have the perfect mocktail ready. Talk about hitting two birds with one stone! 😉

Lemon Chiffon Cake |The Whisking Bowl

 

Lemon Chiffon Cake

Yield: 1 8 inch round Cake

 

Ingredients

  1. Butter, for greasing
  2. Flour, for dusting

For the Cake:

  1. 3 eggs, separated, at room temperature
  2. 1 cup sugar, divided into 2 half cups
  3. 1/4 cup vegetable oil
  4. 1/8 teaspoon salt
  5. 2 tablespoons lemon juice
  6. 1 tablespoon lemon zest
  7. 1 cup all-purpose flour

Lemon-Sugar Syrup:

  1. 1 cup sugar
  2. 1/4 cup water
  3. 1/4 cup lemon juice
  4. 1 tablespoon lemon zest

Instructions

Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan.

For the cake: In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until stiff peaks form.

In a separate bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks, 1 at a time. Add  lemon juice and lemon zest. Fold in the flour and mix until just combined. Set aside.

Slowly add 1/2 of the egg white mixture into the egg yolk mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cutting board and allow to cool before slicing.

For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally, Remove the pan from the heat and allow the syrup to cool, about 20 minutes.

To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Drizzle the cake with additional syrup.

Recipe slightly adapted from Giada De Laurentiis

Lemon-Vanilla Cupcakes

Some times you just want to make something quick and easy right? These vanilla cupcakes with a lemon buttercream  is the answer. It’s also the perfect time to make them, with everyone staying at home with all the cold weather. The lemon buttercream is bound to add some brightness into these cold dreary days. I’m lucky to escape the cold here in Dubai, but I definitely feel for y’all out there braving the cold!

 

Lemon-Vanilla Cupcakes |The Whisking Bowl

 

I made a simple batch of vanilla cupcakes that were super moist and soft. I wanted to keep the flavor of the cupcakes fairly simple to let the buttercream shine. For the lemon buttercream, I first made some lemon curd that I mixed into the buttercream. The end result was a tart yet creamy frosting that my husband and I kept licking off all day!

Lemon-Vanilla Cupcakes |The Whisking Bowl

I’ve always been known to make great tasting desserts, just not never amazing in their presentation. I’m totally working on that for you guys. I wanted to frost the cupcakes similar to the way Sprinkles does theirs. Its simple and rustic. Just what this artistically challenged baker needs! 😉 The prettiest thing about these cupcakes are the little flecks of lemon zest that peek through the frosting. Top these cupcakes with berries and enjoy!

Lemon-Vanilla Cupcakes |The Whisking Bowl

 

Lemon-Vanilla Cupcakes

Yield: 20-24 cupcakes
Ingredients
  • 2½ cups flour
  • 2½ tsp. baking powder
  • ¼ tsp. salt
  • 1 stick of butter, at room temperature
  • 11/2 cups sugar
  • 2 large eggs, at room temperature
  • 2½ tsp vanilla
  • 1¼ cups whole milk, at room temperature
For the Frosting:
  • 2 sticks of unsalted butter, soft
  • 3-5 cups of powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup lemon curd from here
Instructions
  1. Preheat oven to 350F. Line two muffin tins with cupcake liners. Set aside.
  2. In a medium sized bowl whisk together the flour, baking powder and salt.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and smooth. Mix in the eggs, one at a time.
  4. Stir the vanilla into the milk.
  5. With the mixer on low speed, alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Mix until just combined.
  6. Fill liners about ⅔ of the way. Bake for 16-18 minutes or until a toothpick interred into one of the cupcakes comes out clean. Allow cupcakes to cool on a wire rack. Always cool 100% before frosting.
To make the frosting:
  1. Cream together the butter and powdered sugar, a cup at a time. Start with 3 cups and add more depending on how stiff you want it to be. Mix in the vanilla and lemon curd.

 

Cupcake recipe adapted from Georgetown Cupcakes

Lemon Tartlets

I don’t know anyone who does not love a good lemon tart. Truth be told, I have never been a fan of the store bought Lemon tarts. That all changed when I made these lemon tartlets.

Lemon Tartlets| thewhiskingbowl.com

My problem with store bought lemon tarts is the agonizing amount of sugar they use. It takes away from lemon flavor. Not these babies!! They’re bursting with the lemon flavor- tart but complimented with the right amount of sweetness. Everything homemade is better? HECK YES! You will never go back to the store bought stuff! Give them a try, they go perfectly with your afternoon tea (or breakfast…oopps!).

Lemon Tartlets| thewhiskingbowl.com

The secret to outstanding lemon tartlets, the lemon curd! Some people make a creamier lemon filling but I think that mellows the tart flavor of lemons. So you have to give this a go!The lemon curd recipe might look a little daunting, but I promise you it isn’t. Make sure to have all your ingredients on hand before you get started. Also, during the process of making the lemon curd, the eggs get cooked off, so don’t worry about eating raw eggs or feeding your kids. They need these in their lives as much as you do!! If you’re still not satisfied, you could also try to find pasteurized eggs at your grocery store-I could do a post in the future about how to pasteurize eggs at home. Leave your thoughts in the comments below.

Lemon Curd| thewhiskingbowl.com

I made these tarts as individual tartlets using smaller tart molds, but they can be made into one big tart as well in a large tart pan. The baking time will change slightly for the larger tart, so make sure to keep an eye on the tart. It will take a little longer to bake.

Lemon Tartlets| thewhiskingbowl.com

These lemon tarts go perfectly with deliciously ripe raspberries. Bonus points, they look beautiful! If there are no raspberries lying around, you could top up with sliced strawberries. Better yet, if you’re feeling adventurous in the kitchen you could try a meringue.

 

 

Lemon Tartlets

Serving size: 12 tartlets

Ingredients

For the Crust

  • 1 1/4 cups all-purpose flour, plus more for fingers and measuring cup and rolling surface
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1/3 cup sugar
  • 1/4 teaspoon salt*

For the Lemon Curd

  • 2 large eggs plus 2 large egg yolks
  • 3/4 cup  sugar
  • 1/4 teaspoon cornstarch
  • 1-2 tablespoons finely grated  lemon zest,
  • 1/4-1/2 cup fresh  lemon juice**
  • 10 tablespoons unsalted butter (1 stick butter), cut into small pieces
  • 1/4 teaspoon salt*

 

Instructions

For the Crust:

  1. Pulse flour, butter, sugar, and salt only until moist crumbs form.

  2. Transfer dough to individual tartlet pans with a removable bottom***; with floured fingers, press evenly into bottom and up side of pan. You could also use the bottom of a floured measuring cup to help press the dough down and against the side of the pan. Make sure there is some dough hanging above the edges of the tart pan. Use a fork to make the desired impressions on this overhang.

  3. Freeze until firm, 10 to 15 minutes; prick all over with a fork. Bake at 375 degrees until golden, pressing with a spoon if it puffs up, 25 to 30 minutes; cool completely.

For the Filling:

  1. Preheat oven to 375 degrees.

  2. Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice and salt. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time. Let the curd cool slightly.

  3. Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 30 minutes.

  4. Once cooled completely, the tarts can be topped with raspberries or topping of choice.

 

Notes:

*If using salted butter, reduce the added salt to a pinch.

**I would start with 1/4 cup lemon juice and taste along the way. If you would want a more tart lemony flavor add some more lemon juice, till the desired flavor is attained. However, do not exceed 1/2 cup.

***It could alternatively be made in a 9-inch round tart pan with a removable base.

 

Loosely Adapted from Martha Stewart