Tag: wholegrain baking

Wholegrain Espresso Chocolate Tart

Wholegrain Espresso Chocolate Tart … because for me no celebration is complete without a hint of coffee! This is a simple tart. Also it’s a 100% wholegrain, eggless & delicious. Luxurious to put it mildly!

Sometimes the simplest of flavours taste best in dessert. For someone like me, this is where comfort food meets sensual smooth dessert. Mascarpone & coffee, or rather espresso, are great together. I have a homemade mascarpone recipe on the blog if you like. It’s very very simple to make at home & uses just 2 ingredients.

Use an instant coffee instead of espresso powder, your favourite shell recipe if you like, else a biscuit base but make this, you must!

This Wholegrain Espresso Chocolate Tart shell is an adaptation of the eggless gingerbread man I made a few days ago. I’ve been playing with that recipe which has all the goodness of wholewheat flour, coconut sugar, honey, crystallized ginger & my favourite ingredient, clarified /ghee! What’s not to love!

And of course I had the most fun piping these free hand christmas trees with melted chocolate, then adding little dragees to them. Picked up a few dragees from Michaels in NY in November this year. Just makes me so happy to use them! Took me back to years ago when stuff like this was a regular every Christmas!

I also baked up loads of cookies a few days ago, an eggless fruit cake too. I loved the shortbread & linzer I made, one cookie dough that works for both. Will share that soon!

Sharing the Wholegrain Espresso Chocolate Tart recipe today, blogging after quite long, all for the love of coffee! I’ll hopefully try & get more regular on the blog too. Thank you for being so patient.

I’m spending a lot of time on Instagram these days. Are you there? Please tag me on passionateaboutbaking on Instagram if you try any recipe, or follow me if you like! I’d love to connect with you.

Have a great holiday season!

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Wholegrain Espresso Chocolate Tart

Wholegrain Espresso Chocolate Tart is a simple tart. Also it's 100% wholegrain, eggless & delicious. Use an instant coffee instead of espresso powder, your favourite shell recipe if you like, else a biscuit base but make this, you must! Serves 6-8
Keyword baking, chocolate, coffee, dessert, eggless, homemade, sweet
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

Tart Base

  • 1/4 cup coconut sugar
  • 1/4 cup + 2 tbsp softened ghee
  • 1 tsp espresso powder
  • Pinch salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cup whole wheat flour {atta}
  • 2 tbsp honey
  • 2-3 tbsp cream

Mascarpone Espresso Filling

  • 200 g mascarpone
  • 100 Amul cream
  • 30 g coconut sugar
  • 1 tbsp espresso powder

Chocolate Espresso Topping

  • 100 g 72% dark chocolate room temperature
  • 150 g Amul cream
  • 2 tbsp honey
  • 1 tsp espresso powder

Garnish

  • 50 g chocolate for trees

Instructions

Tart Base

  • Preheat oven to 180C
  • Line the base of a 13.75" by 4.325" rectangular fluted removable bottom tart mold with a strip of parchment.
  • Place the clarified butter/ghee & coconut sugar in bowl of stand mixer and whisk until smooth. Add the espresso powder, salt and baking soda. Whisk.
  • Now add the whole wheat flour and mix on low until just combined. Drizzle over the honey, then add just enough cream to bring the base together. The dough should hold when pinched between the fingertips.
  • Push into the tart tin, building up the sides first, then firmly pat into base.
  • Bake for 12-15 minutes until firm to touch. Cool completely before filling.
  • {Tart shell can be made a day before}

Mascarpone Espresso Filling

  • Place all ingredients in a large bowl and whisk/beat until smooth. Don't overbeat. We're looking for a thick filling that holds well.

Chocolate Espresso Topping

  • Heat the cream in a large bowl for a minute.
  • Add the chocolate and leave to stand for a little while until the chocolate melts, 10-15 minutes.
  • Add the honey & espresso powder and stir until smooth. Cool.
  • Assemble tart by filling the shell with the mascarpone espresso cream. Spread it evenly, then top with the chocolate espresso.
  • Garnish as desired with melted chocolate shapes. Slice & serve in winter, chill for about an hour in summer.

Caramel Apple Tart with Cinnamon Cream in a buckwheat nut base

Caramel Apple Tart with Cinnamon Cream in a buckwheat nut base … when you have jars of salted caramel calling your name, imagine the possibilities!! That this is wholegrain, eggless with no refined sugar makes it better. Fruit in it? Yes, that too!

I had buckwheat flour {kuttu ka aata locally}, stewed apples and salted caramel on hand. That tart tin on the counter got me thinking, then this happened. It was fun, a whole lot of fun.

Do you use whole grains and non refined sugars while baking?

I began doing that several years ago when I had my eureka moment waiting for the kids at the bus stop {read several years ago}. I saw daily wagers buying empty calories/local snacks for their mid day meal and strangely that was my moment of awakening.

Raced back home and changed the way I baked forever. That day on, I looked at each recipe with new eyes. Anything that didn’t quite contribute on a nutritional scale was reassessed. My hashtag and driving force became #makehalfyourgrainswhole.

Slowly I began substituting half plain flour with a better whole grain flour. Also began using more pseudo cereals like buckwheat flour which is locally available as kuttu ka aata etc.

Basically it changed the way I looked at my food & in turn removed the monotony of expected results! Do you know what I mean …

Baking being quite fiddly & scientific, I was now really never sure of the taste, how the recipe would hold etc. That in turn gave me more reason to bake, to experiment, to shoot, to find meaning for my blog. I’ve had my share of failures yet, if you don’t experiment, how will you learn!

To cut a long story short, here’s a tart that reflects my way of baking now. Everything from scratch, beautiful natural flavours, inseason & a play of textures. Right from that first bite of the tart, you’ll feel the magic!

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Caramel Apple Tart with Cinnamon Cream in a buckwheat nut base

This Caramel Apple Tart with Cinnamon Cream in a buckwheat nut base reflects my way of baking. Everything from scratch, beautiful natural flavours, local ingredients, inseason & a play of textures. Right from that first bite of the tart, you'll feel the magic!
Keyword baking, dessert, eggless, fruit, glutenfree, homemade, sweet
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 3 hours 40 minutes
Servings 6 people

Ingredients

Buckwheat nut tart shell

  • 1/2 cup 60g buckwheat flour/kuttu ka aata
  • 1/2 cup 85g walnuts {or almonds}
  • 1/4 cup 30g coconut sugar {or brown}
  • 2 tbsp 20g cornflour
  • Pinch sea salt
  • 1/2 cup 50g chilled butter cubed

Apple & walnut filling

  • 2-3 green apples cored, peeled, diced
  • 1 tsp cinnamon powder
  • 1 tbsp coconut sugar {or brown}
  • 1/3 cup walnuts chopped

Cinnamon cream

  • 150 g cream cheese
  • 100 g mascarpone
  • 1/3 cup icing sugar
  • 1 tbsp cinnamon powder

Instructions

Apple & walnut filling

  • Place all ingredients in a heatproof bowl and microwave on high for 2-3 minutes, until the apple is just cooked soft but still holds a bite.
  • Cool completely. You can make this a day or two ahead. Strain for an excess liquid {Add this to a smoothie, else reduce and pour back over to mix. Any extra moisture will make the base soggy.}

Cinnamon cream

  • Place all ingredients in a large bowl and beat on high speed until smooth and firm peaks.
  • Chill until required. Transfer to piping bag fitted with a star nozzle if you wish to pipe it over.
  • 1 jar salted caramel sauce, room temperature. (Recipe link 1/2 quantity - https://passionateaboutbaking.com/salted-caramel-sauce-back-to-the-basics/)

Buckwheat nut tart shell

  • Place buckwheat flour, walnuts, sugar, cornflour & salt in jar of processor. Process briefly until you get a fine meal like mix. Add the chilled butter and process briefly to get a breadcrumb like mix. The crumb should come together when pressed together between the thumb and fingertips.
  • Turn into 7" loose bottomed tart tin and place in freezer for 10 minutes, while you preheat the oven.
  • Preheat the oven to 180C. bake the tart shell for 15 minutes, then cool completely and chill. At this point I usually loosen the shell from the base slightly and then put it back in.

Assemble

  • Pour over the salted caramel and spread uniformly
  • Spoon over chilled apple & walnut filling, then top with the cinnamon cream.
  • You can spread it over evenly or pipe if desired.
  • Chill for a couple of hours before slicing. Note: This not a crisp tart shell. It's a soft to bite shell which holds its form quite well.
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