Didi, Daibi, where have you guys vanished??? Our dear blog and I are really sad and missing you two..your comments, your posts and your photographs!! 😦 😦 Please take out some time from your busy schedules and write to me…please…
Last week my in-laws left for Kolkata…they stayed with us for 2.5 months and we really had a ball with them!! Did you guys know, that my Mother-in-law is also an awesome cook?!? Kya mast mast things she made!! Gobhi samosa (that we baked), Shakkar Paarey or as the Bongs say, Goja; Tamatar ka Achar (Tomato Pickle); Bengali Style Mutton er Chop (Cutlets) and Fish Fry; Chocolate Pudding; and numerous Bengali style veggies and curries!! For these last 2.5 months, really loads of cooking happened in my kitchen…I seldom do the Bengali regular meal of rice, daal (lentils), 1-2 veggies and a fish or chicken curry with some chutney or papod/bhaja/fritters. This is because, I think (and have successfully convinced Niloy too) that we have eaten this food all our lives and we will continue eating it once we are back in India. So it is better to try the veggies, fish, fruits and meats that are available here….cook world recipes from ingredients available here and try making Indian stuff from them too! What say? 🙂
Anyways, today am putting up a recipe of a biscuit tart. Its really easy and it is fabulous in every way..I made it for my in-laws and they loved it! I have tried out many variations of this, so feel free to tweak the recipe as per your likes…
No-Bake Sinful Dark Chocolate and Brandy Butter Pecan Tart – serves 10
For the Base:
200 gms Marie/Arrowroot/Digestive Biscuits
Handful of whole Almonds or 1/2 cup of Almond Meal
50 gms Melted Butter (or 80 gms)
4 Tbsp Honey
For the filling:
100 gms Dark Cooking Chocolate
100 ml Cream+50 ml Milk
2 tbsp Icing Sugar
Brandy Butter Pecan
1/2 cup Pecan nuts or Walnuts
4 Tbsp Brandy
2 Tbsp Brown Sugar
2 Tbsp Butter
Cocoa Powder and Pecan to garnish
First, put the biscuit and whole almonds into a grinder and whizz. If you are using almond meal, then add it after you grind the biscuit. Pour in butter, honey and knead well. You should be able to form tight balls with your fist with this crumb mix. Take the crumb mix and put it in a cling-wrap lined flan/tart dish (I use the cling wrap to pull it out easily from the flan dish…if you have a loose bottom flan/tart dish, then there is no need of putting the cling wrap). Using the back of the spoon, flatten the base and sides with a bit of pressure. Shape the edges with fingers as in the picture below. Refrigerate for an hour.
Make the Ganache by melting the chocolate, cream and milk together in a microwave for 30 seconds. Mix well and add the icing sugar. Be careful while mixing the sugar as it may turn a bit lumpy. For the brandy butter, melt sugar in a pan till it starts caramelising. Add the butter, mix and remove from heat. After 1 min, pour in the brandy. It should become a smooth paste. To this, dunk in the nuts and mix well.
Put the nuts as the first layer and evenly spread the ganache on top. Refrigerate for another 1 hr. Bring it out, dust the tart with cocoa powder and decorate it with nuts on the top. It goes really well with vanilla ice cream or if you are a die-hard chocolate fan, then have some Belgian Chocolate Ice cream with it! Yuuuuum, is the word!!
Other fillings –
1 cup thick Vanilla custard made stiff by adding 2 tsp agar-agar or gelatin when hot. If I make an eggless custrad, the gelatin/agar-agar helps it to become a bit solid and I promise you, it won’t run when you cut the tart!! I also love having it with fresh berries or jams made of blueberry or strawberry or peach or apricot. For the jams, follow the recipe of my Mixed Berry & Chilli Jam, using half of each of the ingredient, minus the chilli. If you want lots of jam on top, feel free to make some extra jam. But I think if you are planning for more than 3 layers, 1 cup of jam is enough or else the whole combo might end up being very sweet. Just be creative I would say!! Think of layers that would go well with each other and CREATE!!