Amarula Choux Tart with Chocolate Ganache, Mango Tajin Curd and Dulce de Leche
Recipe by: Lesego Matuludi and Fifi Mokotedi
1 cup water
1 cup + 2tbsp flour, sifted
4 large eggs
1⁄2 tsp sea salt
1 tbsp white sugar
1⁄2 tsp vanilla extract
1. In a saucepan, combine water, butter, sugar and salt. Over a high heat bring the water to a rolling boil until butter has fully melted.
2. Reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball.
3. Mash the dough ball against the bottom and sides of the pan for 1 minute (this will cook the flour). Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs.
4. With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look lumpy at first, but will begin to come together as the mixer runs.
5. Pour in the final addition of beaten eggs very slowly. Stop adding egg when the choux pastry has reached the desired texture (it should be shiny, thick, and smooth with a pipeable consistency but can still hold its shape).
6. Set your choux pastry aside in a piping bag.
125g butter (room temperature)
1⁄2 cup Flour
1⁄2 cup granulated sugar
3 tbsp dark cocoa powder
1. In a bowl mix all the ingredients until a soft dough forms
2. Roll out dough between 2 sheets of parchment paper to a 2-3 mm thickness and let the dough firm up in the fridge.
1 cup salted butter
1/4 cup granulated sugar
1⁄2 cup powdered sugar (sifted)
1 pinch salt
2 egg yolks (room temperature)
2 cups all purpose flour (255 grams)
1⁄2 tsp Royal baking powder
1⁄2 tsp vanilla extract
1. In the bowl of the mixer cream the butter on medium speed, then add the sugars and salt, beat for one minute. Lower the speed to low then add the egg yolks and vanilla beat for one minute. Be sure to scrape the bowl.
2. Continue on low speed and add the flour in three additions. Mix the dough just until combined, the dough will be soft. There may be flour remaining at the bottom of the bowl, mix it into the dough with a spatula.
3. Place the dough on a lightly floured flat surface and knead gently into a ball. Wrap the dough in plastic and chill in the fridge until the dough is completely firm.
1. Grease up your perforated pastry rings and then start by lining the side of the pastry ring with a layer of the cookie dough.
2. In the centre of the pastry ring, pipe in the choux pastry (but leave a gap between the choux pastry and cookie dough).
3. Cut out a circle of the craquelin dough that is slightly smaller than the pastry ring and cap the tops of the choux.
4. Bake in a 190°C oven for 35-45 minutes.
Marula Crème Patissiere
200g full cream Parmalat milk
200g Marula liqueur
1 tsp vanilla bean extract
4 egg yolks
1. In a saucepan simmer your milk, Marula liqueur, half of the sugar and vanilla.
2. In a bowl add the remaining sugar, egg yolks, flour, cornflour and salt. Whisk until light in colour.
3. Temper the egg mixture with the heated liquid and then add everything back into the saucepan and continually whisk on a low heat until the custard becomes thick.
4. Strain the custard through and sieve then whisk in the butter.
5. Cover the custard with plastic wrap so that it doesn’t form a skin and set aside or you can allow the pastry cream to cool in a piping bag.
170g dark chocolate
1 cup heavy Parmalat cream
1. Heat the cream to a simmer then pour over finely chopped chocolate and let it sit for a minute or two.
2. Add the butter to the warm cream and chocolate and whisk until you have a smooth and shiny ganache. Set aside in a piping bag.
Quick Dulce de Leche
1 can condensed milk
1. Microwave for 4 minutes on medium heat and then mix.
2. Microwave on low heat for a further 12-15 minutes until it’s golden brown.
3. Blend with an immersion blender until smooth and set aside.
Mango Tajin Compote
1 tbsp Tajin spice
1 tbsp lemon juice
Cornflour slurry (6g cornflour + 10ml water)
1. In a saucepan, heat the mango, water, sugar, Tajin and lemon juice. Cook until mango starts to break down.
2. Add the slurry and cook until thick. (You can keep it as is or strain it to sieve out the mango fibres.)
1. Pipe the chocolate ganache, custard, Dulce de Leche and mango compote into the choux tartlets and then top with a dusting of cinnamon powdered sugar.
Let your imagination run wild and bake more memories!