Recipes
Omid Jaffari’s Carlton Tart
Carlton Tart! The image and the title of this recipe represents the famous pastry shop off Lygon Street from which my inspiration came!
The best part about this recipe is using mesquite powder in the pastry. We'll be using this pastry (the tart base) in a lot of recipes over the next month, mainly because I want you guys to get used to repeating certain methods until it becomes second nature to you. You'll then be in a position to make and juggle them around until they feel like your own...and soon will come the day when you don't need our recipe section anymore. You'll know what to do with our products all by yourself, and hopefully we'll have done our job by providing you some fresh inspiration!
For the Tarts
- 1 cup cashew flour*
- 1 tbsp Mesquite Powder
- ½ tbsp Light Agave Nectar
- 1 tbsp water
For the Tarts
1. Mix the Cashews in a blender until they turn into flour.
2. In a medium size bowl, mix the cashew flour in with the mesquite powder, agave nectar and water. Mix with a wooden spoon until it turns into dough. Add more water if needed, but be careful not to over-water.
3. On a Telfex sheet, shape your tart dough into small rings (1 tbsp for each ring) and dehydrate for 6 - 8 hours.
4. Place on a cooling rack for 20 minutes.
For the Ricotta
- 2 cups macadamia nuts, soaked for 1 – 2 hours
- 1/3 cup water
- ½ cup Yacon Syrup
- 1 capsule probiotic
- 2 lemons, zest
- ½ lime, juiced
- 1 tsp Sea Salt
For the Ricotta
1. Mix your soaked macadamias and water with probiotic in your blender until it forms a thick paste.
2. Put in a cheesecloth or nut milk bag, place in a small strainer with a bowl underneath, cover with a towel.
3. Place a weight on top of the cheese bag, such as a gallon container.
4. Let sit for 12 – 14 hour to culture.
5. Once cultured, mix in the rest of the ingredients and load into a piping bag with a 1.5 – cm nozzle (tip) and refrigerate for 4 hours before use.
For the Chocolate
For the Chocolate
Melt the chocolate bar and keep it at room temperature.
For the Tempered Chocolate
- 2 ½ cups Cacao Butter, melted
- ½ cup Dark Agave Nectar
- 2 cups Cacao Powder
- 2 Vanilla Beans, scraped
- ½ tsp Sea Salt
For the Tempered Chocolate
1. Finely chop the cacao butter. Make a double broiler, by placing a metal bowl over a pot of water on the stove heated at a low temperature.
2. Place the chopped cacao butter in the metal bowl over heated water. Melt the butter slowly, stirring with a rubber spatula. As it melts, be careful not to overheat the cacao butter...keep it below 110 degrees.
3. Keeping the mixture warm, stir in the vanilla beans and salt.
4. Then add the cacao powder, ½ cup at a time, making sure to thoroughly stir out all of the clumps.
5. Slowly add the agave last. It is essential that you do not add the agave too fast because it will change the temperature too quickly and disrupt the process.
Assemble
1. Pipe the cheese into each tarts and place them in the freezer for 30 minutes.
2. Remove from the freezer. Holding the bottom of the tarts, dip them in your melted chocolate. Place back in the freezer for 5 minutes.
3. Leave at room temperature for 5 minutes before serving.
* To make cashew flour, process the correct quantity of Really Raw Cashews in a blender slowly until flour-like. Please do not over-blend, as the oil from the cashews will turn it into dough.
Note: The melted chocolate mixture needs to be melted to a target temperature of approximately 105- 110 degrees. You do not want it to go above this temperature or the chocolate will scorch. Once it is melted remove the bowl from the heat, being careful that no steam from the water gets in the chocolate. Continue to stir the chocolate until it has cooled to approximately 85 degrees. To test if your chocolate is tempered- stick a cool, dry knife in it and if the chocolate is correctly tempered it should begin to harden quickly.
