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.

Breakfast Berry Protein Smoothie

Ever since I’ve started the blog, the first thing my family and friends ask me is whether I eat all the dessert on my own. Even though I love what I make, the health nut in me makes sure that I stop short after a taste or a small piece. Needless to say, my neighbor and their kids are the happiest and definitely on a constant sugar high. I try to keep to a healthy diet most of the time (even though I am no stranger to daily sugar cravings!) Its important to me to start my day off with a nutritious and protein rich breakfast. My go-to breakfast these days has been a rotation of these smoothies or a yogurt-granola bowl. They keep me full and I know it has the right amount of protein to see me through my day’s to-do list and my scheduled workouts.

Breakfast Berry Protein Smoothie|The Whisking Bowl

 

So what makes this smoothie so good for you? For one, its refined sugar-free. So, it is only sweetened by the sugars in the fruits that go into the smoothie. You can use my choice of milk. I use low-fat milk, but if you prefer almond milk, go right ahead with that. Greek yogurt is great in smoothie because it is high in protein and has a creamier texture, which makes for a very luxurious smoothie! Lastly, protein powder! Now, its not a necessity to add protein powder, but if you have some at home, its a great source of extra protein. (If you’re anything like me, I don’t really hit the right amount of protein in my daily diet, so this is a great way to top up that protein intake!)

Breakfast Berry Protein Smoothie|The Whisking Bowl

I used frozen berries, but you could substitute with any other fruit of your choice. Frozen bananas, peaches and mangoes would be great options! For some tang, some kiwi or even cherries would be great too! The options are endless!

Breakfast Berry Protein Smoothie|The Whisking Bowl

To make it a more filling smoothie, I spooned some muesli over the top. It thickened the smoothie just enough that I could spoon it out. if you have granola on hand, that would be great too! The extra fiber is always welcome!

Breakfast Berry Protein Smoothie|The Whisking Bowl

The versatility of this smoothie is something I love. That’s probably why it’s such a staple in my kitchen! You could totally add a cup of your favorite greens to this recipe as well for some extra iron and nutritious deliciousness! Try it! Let me know how it goes? What are your breakfast staples? Let me know in the comments below!

 

Berry Breakfast Protein Smoothie

Yield: Serves 2

Ingredients

1/2 cup frozen or regular berries*

1/2 cup of low fat milk (you could use regular milk/ almond milk if you prefer)

1/4 cup water

1 scoop vanilla protein powder of choice

1 tsp vanilla extract

3-4 tablespoons Greek yogurt

3 tablespoons muesli or granola of choice (optional)

Instructions

Put all of the ingredients into the blender, in the order listed apart from the muesli, and blend on high until thick and smooth. You may need to stop and stir/scrape down the sides of the blender a few times. Spoon over the muesli or granola if desired. Enjoy!

*I used a frozen mixed berries. Feel free to only add one type of berry: raspberry, strawberry, blackberries, blueberries etc.

Berrylicious Muffins

So I think you guys have already figured out that I’m a nut for berries right? I just cant help myself! I love to eat them with everything from yogurt-granola bowls, to smoothies, pancakes, cupcakes, muffins, cakes and even salads! It really doesn’t hurt that they look like little jewels as well! My love for berries brings you: Berrylicious Muffins!

Berrylicious Muffins |The Whisking Bowl

 

These muffins are oozing with berries! The trick is to get a lot of them in the batter, so every mouthful has some berries. Just the way I like it! These muffins are perfect for breakfast or a snack. You can take them to work or give them to your children for their school snacks! They’re so easy to carry, makes it hard not to take at least one with you. Best thing about them, if you don’t intend to eat them in the next few days, they freeze perfectly! Just pop them in the microwave for a few seconds and you have a perfectly healthy breakfast on the go!

Berrylicious Muffins |The Whisking Bowl

 

Did I just say healthy? Yep! These muffins are made with whole wheat flour. There is no oil or butter in them either. I use applesauce instead of oil/butter, and they add so much moistness to these beauties! Additionally, the buttermilk added to the muffins further add moistness, so there is no way you will miss out on the butter/oil.

Berrylicious Muffins |The Whisking Bowl

 

I just love make healthy recipes that we can eat guilt free. Leave me a comment and let me know if this is the kind of stuff you guys would like to see more of.

 

Berrylicious Muffins |The Whisking Bowl

 

Berrylicious Muffins

Yield: 12 large muffins

  • 3 cups flour (I used 2 cups whole wheat flour and 1 cup all purpose flour. You can replace it with all whole wheat or all all-purpose flour)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • 1/4 cup  granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup buttermilk, at room temperature (you can use milk or yogurt instead of buttermilk)*
  • ½ cup  unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 cups mixed berries, fresh or frozen (do not thaw)
  1. Preheat oven to 425F degrees. Spray muffin pan with non-stick spray. Set aside.
  2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Whisk in buttermilk, applesauce, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together with a rubber spatula or wooden spoon. Avoid over-mixing, which will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick. Very gently to avoid them from leaking their color, fold in 1 and 3/4 cups mixed berries.
  3. Spoon batter into prepared muffin tins, filling all the way to the top. Using 1/4 cup of the berries you have leftover, press a few into the tops of each muffin.
  4. Bake muffins at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

Notes

*For buttermilk: Add one tablespoon vinegar or lemon juice in one cup milk. Let it sit for five minutes

*For the applesauce: Skin, core and dice one medium apple. In a saucepan over medium heat, add half cup water, the diced apples and 1 teaspoon cinnamon. Let the apples become tender, about 8-10 minutes.  Mash the apples. Allow the applesauce to cool completely before using in the batter. It could cook the eggs in the batter.

 

Recipe adapted from Sally’s Baking Addiction

Chocolate Mascarpone Mousse Pavlova

So remember I made pavlova a while back? It was soooo good I couldn’t help my self and make another one. This time, there is chocolate involved! I’m going to tempt you with this pavlova and going to urge you to try this for valentines because its so beautiful and  it is sure to fetch you a lot of praise!! It has chocolate — and mousse, how could you go wrong!!

Chocolate Mascarpone Mousse Pavlova| The Whisking Bowl

 

Isn’t it so romantic? Get some candles going, make some amazing food and then this dessert! Its sure to be a memorable night!

Chocolate Mascarpone Mousse Pavlova| The Whisking Bowl

I made this recipe to share with SheKnows. Hop on over there to check out the recipe and the step-by-step process of how to make these pavlovas (they really are foolproof.. I promise!)

Chocolate Mascarpone Mousse Pavlova| The Whisking Bowl

Chocolate Mascarpone Mousse Pavlova| The Whisking Bowl

Raspberry Mascarpone Pavlova

Did I tell you all that I moved to Dubai only recently? All of seventeen days ago. So you probably understand how its like to be in its midst of a move, especially one that is across countries. There is only so much stuff you can hawl into a suitcase and bring across. There was no option of me parting with my clothes and shoes, so those were a must, all 243 dresses and tops! I might have a problem! There were two other things that i refused to leave behind! My pure vanilla extract and my mixing bowl. Now, I’m sure finding pure vanilla extract in Dubai is not difficult, its just the emotional attachment to my vanilla. It just takes the desserts taste soooo much better. So, no sir, I wasn’t taking that risk just yet! The real problem that I’m facing is not having my baking utensils on me. You don’t understand the dire need of a spatula till you don’t have one. Take it from me. I have no cake or cupcake pans yet! Its a serious dilemma that needs to be fixed asap! Ive been making stuff for the blog that dint really require specialized pans, but I promise I’m getting to it soon. There are cupcakes in your future!

Raspberry Mascarpone Pavlova| thewhiskingbowl.com

There was one thing more important than my 243 tops and dresses! My electric mixer! That was the first thing to be packed up nice and safely, because we all know, as the packing process progresses, the quality of packing just goes  down. It’s more like stuffing and shoving things to make more space. Mr mixer here was cargo-ed, with all the fancy fragile tags. Heck it got more VIP treatment then I did in coach! My husband was the happiest to see it arrive, since he knew it meant steady dose of desserts! I mean I could have got one here too right…. no.. wrong! Mr mixer and I go way back (yep, I talk to it like it a person!). We’ve baked up birthday cakes for my niece and nephews, make many batches of bread and baguettes, cupcakes, cookies…. you get the drift! We’re cool!

I might have issues… but you know what.. they don’t matter… this Pavlova! WOAH!!!

Raspberry Mascarpone Pavlova| thewhiskingbowl.com

Its staring me in the face while I write this.. its daring me to eat it all.. I might not win this battle of wills.

Raspberry Mascarpone Pavlova| thewhiskingbowl.com

The pavolva bakes up nice and light. Light as air! It literally melts in your mouth! But we couldn’t just leave it at this, this had to be taken OVER THE TOP! The mascarpone cheese! Need I say more!

Raspberry Mascarpone Pavlova| thewhiskingbowl.com

The marcarpone cheese is mixed into whipped cream to become a really light topping. It goes so well with the pavlova. And then for the zing! I made some raspberry puree and topped the whole thing with fresh raspberries! The tartness of the raspberries really completes this Pavlova. This is what heaven feels like!!!!

Raspberry Mascarpone Pavlova| thewhiskingbowl.com

This recipe is so versatile, I cant wait to make variations to it! You can always replace the raspberries with any other fruit you like, I’m thinking strawberries, cherries, blueberries or even segmented oranges.

 

Raspberry Mascarpone Pavlova| thewhiskingbowl.com

Give it a try. Make it for that special someone, or that date night in. It’s a beauty!

 

 

Raspberry Mascarpone Pavlova

Yield: 1 large pavlova

 

Ingredients
For the Pavlova:
  • 4 egg whites
  • 1 cup superfine sugar (also known as caster sugar)
  • 1 tsp vanilla
  • 1 tsp white vinegar
  • ½ tsp corn starch

For the Mascarpone Cream

  • 1 cup mascarpone cream
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1 tsp Vanilla

Raspberry Sauce

  • 1/2 cups fresh or frozen raspberries
  • 2 Tablespoon Sugar
  • 2 tablespoons water
  • Fresh raspberry for the topping
Instructions
For the pavlova:
  1. Preheat the oven to 275F and place the rack in middle of the oven. Line a baking sheet with parchment and draw a 7 inch circle with pencil and then flip the parchment over so the pencil side is down. Set aside.
  2. In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.*
  3. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Continue to beat the egg whites while adding all the sugar. Your egg whites should now be thick and glossy with stiff peaks. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
  4. Now gently spread the meringue in the circle on the parchment to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very small well in the middle.
  5. Bake the meringue for about 45 minutes or until it goes a pale, pinkish egg shell color. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
  6. Just before serving, take the meringue out of the oven and remove it gently from the parchment and place on a plate. (You can also cover and refrigerate the meringue base until you’re ready to serve it.)

For the Mascarpone cream:

  1. Whip the cream until it forms peaks. Add the sugar and vanilla and whip some more. Then gently fold in the mascarpone cheese. Gently spread the cream to the top of the meringue with a spatula

For the raspberry sauce:

  1. Put the raspberries, water and sugar in a saucepan.
  2. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes)
  3. Once it comes to a boil, take off heat and let cool complete.
  4. Spoon over the mascarpone cream and arrange the fruit on top. Slice and enjoy!

 

Notes:

*It is very important to have a very clean whisk and bowl. Also, make sure there is no hint of yolk in the whites, else it won’t rise to stiff peaks.

 

Recipe adapted from The Baker Chick