Sharing or Bewaring? And Chocolate Maple Meringue Tart

By Paul John Kearins, Chocolatier 

 

So, I have this dilemma that I’ve been wrestling with for a while now…how much info do I give away?

I have a couple of pages on Facebook, one is what I like to call my ‘professional face,’ the chocolatier-slash-patissier, the other is a fun food group where friends get to post pictures of their dinner, share recipes, etc… A lot of info, advice and ideas are thrown around which is great, I mean…if we can’t get excited about our kitchens we may as well end it all now…right?

So…the sharing.

I’ll post a fancy-assed picture of something I made, demonstrating how freaking wonderful I wish I could be and receive like a thousand responses for “Can I have the recipe?” The recipe-stalkery individuals (yes, they exist, the social culinary media equivalent of Coupon Addicts) will respond with a chilling “Recipe? Thank you very much!”

I don’t want to come across as some kind of big shot, “you are not worthy ” so I share, I spill my guts, and I give away my secrets to all and sundry…why am I such a pushover? Well, the simple answer to that is that I’m so crazy about what I do, I just want everyone else to have a piece of the action too–much to the annoyance of my significant other.

“You need managing, babe…really,” is the response to my “Look!” holding the computer screen in view with my latest piece of self-sabotage on display. In the past my stuff has been plundered for the personal gain of others, which I suppose is unavoidable at times. And hell, imitation is the highest form of whatever, right?

Anyway the best way to end this ramble would be with a recipe, I kid you not!

A while ago I was bored and had to hunt through the pantry and came up with this frighteningly good Chocolate Maple Tart (recipe below). It was ad lib and kind of awkward but I’ve tidied it up for your enjoyment. Hopefully, it will appease the recipe-stalkers too!

 

Chocolatier, Chef (and self professed Food Nut)  Paul John Kearins has been cooking since he was eight years old. He has produced chocolate treats for none other than the Royal Family of the Netherlands and cooked in some of the most beautiful homes in the USA, the Caribbean and the Mediterranean. He is the owner and operator of Chocolatism where you can order your fine chocolate today!

Paul John Kearin’s Facebook Page and Twitter page @chocolatasm

 

 

ChocolatImagee Maple Meringue Tart 

90 g (3 ounces) unsalted butter, cut into pieces

1 tablespoon vegetable oil (I used canola)

1 tbsp water + 2 tbsp maple syrup

1/8 teaspoon salt

150 g (5oz, or 1 cup) flour + 2 tbsp sieved cocoa powder.

Melt the butter, stir in the water and maple syrup and salt.

Add the flour and cocoa and combine quickly and gently to form a ball . Flatten onto baking parchment and rest for one hour.

Roll out and line a 8-9 inch tart pan… Prick all over with a fork and bake blind for 15mins 200c /400f til golden brown. Cool .

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4 egg yolks

100 g caster sugar

25 g plain flour, sifted

1 vanilla pod, with a line scored down the side, or 1/2 tsp vanilla extract

350 ml milk

100g 70-80% chocolate

Whisk yolks sugar and flour.

Boil milk and vanilla . Remove pod.

Whisking constantly stream in the egg/sugar mix.

Return to heat and whisking continuously bring back to boil and cook one minute.

Remove from heat . Break in chocolate and mix well .

Pour into tart shell. Cool slightly then place in fridge to chill completely.

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4 egg whites

1 tsp cornstarch

100g fine sugar

50ml maple syrup

In a grease free bowl combine ALL ingredients at once , and whip until thick and meringue stands up in stiff peaks.

Pile on top of tart or pipe decoratively.

Return to a very hot oven for five minutes …Watch constantly! Until it has a light golden surface.

Tadaaaaah!

 

 

 

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One Comment

  1. chefkreso says:

    Thanks for the recipe! 😄

    Liked by 1 person

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