{"id":13657,"date":"2013-11-21T08:57:04","date_gmt":"2013-11-21T16:57:04","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=13657"},"modified":"2013-12-12T17:54:27","modified_gmt":"2013-12-13T01:54:27","slug":"my-nutty-chocolaty-gluten-free-tart-with-brandied-cream","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/my-nutty-chocolaty-gluten-free-tart-with-brandied-cream","title":{"rendered":"my nutty, chocolaty (gluten free) tart with brandied cream"},"content":{"rendered":"<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-13682\" alt=\"chef morgan tart 1\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/11\/DSC00014-580x386.jpg\" width=\"700\" height=\"506\" \/><\/p>\n<p style=\"text-align: center;\"><strong>I am thankful for&#8230;<br \/>\n<\/strong><strong>many things, but especially <em>dessert<\/em>\u00a0<\/strong><\/p>\n<p style=\"text-align: center;\"><em><strong>my nutty, chocolaty (gluten free) tart with brandied cream<\/strong><\/em><\/p>\n<p><span style=\"color: #888888;\">I inherited my father\u2019s affinity for sweets. At no time is this truth put to the test more than during the holiday season. For all of you who appreciate the <i>sweet<\/i> things in life as I do, and especially for those of you living a gluten-free lifestyle, this tart is for you. This week we are headed to the table with a delicious way to complete our Thanksgiving meal with a <em><span style=\"color: #ff0000;\">nutty, chocolaty (gluten free) tart with brandied cream.<\/span><\/em><\/span><\/p>\n<p><span style=\"color: #ff0000;\"><i>\u00e0 table !<\/i><\/span><\/p>\n<p><strong>LM<\/strong><\/p>\n<p><!--more--><\/p>\n<p><span style=\"color: #888888;\">This week\u2019s recipe combines many of my favorite things &#8212; healthy oils, natural sugars and antioxidants &#8212; also known as nuts, dates, and chocolate. It reminds me of turtles. Not the amimal, but the candy.\u00a0 I remember my father and his brothers exchanging and breaking out the boxes of turtles during the holidays. It was a tradition for them filled with nostalgia and turtles held the same footing as candy canes and fudge.\u00a0<\/span><\/p>\n<p><span style=\"color: #888888;\">If you have not had a \u201cturtle,\u201d it is a pecan covered in caramel and then covered in chocolate. I have not seen them in California (or Paris for that matter). When I was thinking of gluten-free dessert preparations for the holidays, the flavor pairing of turtles came to mind.<\/span><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-13683\" alt=\"chef morgan\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/11\/nuts-580x494.jpg\" width=\"700\" height=\"524\" \/><\/p>\n<p><span style=\"color: #888888;\">Gluten-free dessert recipes either make a crust using a non-wheat flour (buckwheat flour or nut flour are two examples) or avoid flour altogether and use dates, figs, caramel, or a combination, as a substitute. I chose the latter. Dates, with their natural sugar, have caramel overtones. They are easier to use than caramel.<\/span><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-13684\" alt=\"chef morgan\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/11\/DSC09784-580x386.jpg\" width=\"700\" height=\"506\" \/><\/p>\n<p><span style=\"color: #888888;\">This tart is simple in its ingredients and its preparation. It is made from nuts, dates, chocolate, whipping cream and egg yolks (the yolks you can even omit if you want). It is as rich and decadent as it sounds.<\/span><\/p>\n<p><span style=\"color: #888888;\">It is preferable to use a springform pan (as you would for a cheesecake) because it makes it easier to remove the tart and serve.<\/span><\/p>\n<p><span style=\"color: #888888;\">There is only 15 minutes oven time. To speed things up even more (or if the dates are not dry) omit the egg yolks and the oven time.\u00a0<\/span><span style=\"color: #888888;\">If the dates are soft and not dry, you need to do this because the moisture from soft dates will leach into the chocolate and create holes in the chocolate filling. Without the yolks, the filling will not be as custardy and rich, but the tart will still be good. Either way, the recipe is a winner.\u00a0<\/span><\/p>\n<p><span style=\"color: #888888;\">For all of those with a sweet tooth &#8230; enjoy. I threw in a little brandied whipped cream just because&#8230;<\/span><\/p>\n<p><span style=\"color: #888888;\"><span style=\"color: #ff0000;\"><i>\u00e0 table <\/i><\/span>(come to the table)<\/span><\/p>\n<p><span style=\"color: #333333;\"><strong>LM<\/strong><\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-13681\" alt=\"chefmorgan\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/11\/chefmorgan-580x386.jpg\" width=\"580\" height=\"386\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/11\/chefmorgan-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/11\/chefmorgan-350x233.jpg 350w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong>my nutty, chocolaty (gluten free) tart with brandied cream<\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #888888;\">If your dates are soft (they should be a little wrinkled, not smooth) and you do not have time to dry them,<br \/>\n<\/span><span style=\"color: #888888;\">\u00a0omit the egg yolks and the 15 minutes oven time and continue with the rest of the recipe.<\/span><\/p>\n<p><em><span style=\"color: #888888;\">makes one tart<br \/>\n<\/span><span style=\"color: #888888;\">(serving 12-14 happy people)<\/span><\/em><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #888888; text-decoration: underline;\">equipment<br \/>\n<\/span><\/span><span style=\"color: #888888;\">9\u201d springform pan<br \/>\n<\/span><span style=\"color: #888888;\">parchment paper<br \/>\n<\/span><span style=\"color: #888888;\">rolling pin<br \/>\n<\/span><span style=\"color: #888888;\">scissors<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #888888; text-decoration: underline;\">shell<br \/>\n<\/span><\/span><span style=\"color: #888888;\">3 ounces (85 g) chopped raw pecans<br \/>\n<\/span><span style=\"color: #888888;\">2 ounces\u00a0 (57 g) chopped raw hazelnuts, skins removed<br \/>\n<\/span><span style=\"color: #888888;\">8 ounces (227 g)\u00a0 dried Honey or Medjool dates, pits removed<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #888888; text-decoration: underline;\">filling<br \/>\n<\/span><\/span><span style=\"color: #888888;\">8 ounces (240 ml) heavy whipping cream<br \/>\n<\/span><span style=\"color: #888888;\">15 ounces (425 g) finely chopped dark chocolate (I prefer 66% Valrhona)<br \/>\n<\/span><span style=\"color: #888888;\">1\u201d piece fresh vanilla pod<br \/>\n<\/span><span style=\"color: #888888;\">3 fresh egg yolks, room temperature<\/span><span style=\"color: #888888;\">\u00a0<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #888888; text-decoration: underline;\">whipped cream<\/span><\/span><br \/>\n<span style=\"color: #888888;\"> 1 cup (240 ml) heavy whipping cream<\/span><br \/>\n<span style=\"color: #888888;\"> 2 tablespoons powdered sugar<\/span><br \/>\n<span style=\"color: #888888;\"> 1 tablespoon brandy<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #ff0000;\"><span style=\"text-decoration: underline;\">how to:<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Whip Cream.<\/span> Place 1 cup heavy whipping cream in the bowl of a stand alone mixer fit with a whisk attachment. Turn on high. Add the brandy and the sugar. Whip until the cream holds peaks. Place the whipped cream in an airtight container and place in the refrigerator until service. This can be done in advance.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Oven.<\/span> Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Toast Nuts<\/span>. Place the nuts in the pan over a medium flame. Once the nuts begin to toast (and the oils are beginning to release) remove the pan from the heat and place the nuts in a bowl. Do not burn the nuts (if you do, you must start over).<\/span><\/li>\n<\/ul>\n<blockquote><p><span style=\"color: #888888;\">\u00a0If your hazelnuts still have their skins, place the nuts (whole) in a pan on the stove over a medium flame. When the nuts are turning golden brown and the skins are cracking, turn off the flame and pour the nuts on a clean dishcloth on a flat surface. Fold the cloth over the top of the nuts and use your hands to rub the nuts back and forth between the cloth. The friction will remove the skins. Discard skins and use a chef\u2019s knife to crush\/chop the nuts. Add the hazelnuts to the bowl with the toasted pecan pieces.<\/span><\/p><\/blockquote>\n<ul>\n<li><span style=\"color: #888888;\">\u00a0<span style=\"color: #ff0000;\">Prepare Dates.<\/span> Remove the pits and stems from the dates. If the dates are really soft and sticky, you need to dry them out (if they are too soft the moisture will leech into the chocolate when baking). To dry dates, place them on a baking sheet and set them in the sun or in the oven at a temperature of 150 degrees Fahrenheit\u00a0 (65 degrees Celsius). Once dry, use a chef\u2019s knife to chop the dates into pieces. Add them to the nuts.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Make The Crust.<\/span> Use your hands to combined the nuts and the dates. Form a ball and press into a round disk<b>. <\/b>Place the disk between two sheets of parchment paper on a flat surface. Use a rolling pin to roll the disk into a crust\u00a0 \u00bc\u201c thick. Place the springform pan bottom on top of the crust as a guide and cut the crust to the pan size using scissors (I dare you to not nibble on the cut-away pieces). Spray the bottom of the pan with nonstick baking spray (or use a fresh parchment paper cut to fit inside the pan). Place the crust inside springform pan. Place the crust in the refrigerator to keep the dates firm until you bake it.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Filling.<\/span> Place the chocolate into a heat-proof bowl. Put the cream in a saucepan and scrape the seeds from the vanilla pod piece and add seeds and pod to the cream. Scald the cream. Remove the vanilla pod and discard. Add the hot cream to the chocolate and use a whisk to incorporate the two. When the chocolate has melted and there are no lumps, whisk in the egg yolks one by one.\u00a0<\/span><span style=\"color: #888888;\">Remove the date crust from the refrigerator. Place on a rimmed baking sheet lined with parchment paper. Pour the chocolate into the springform pan on top of the crust. Use a spatula to get every bit of chocolate out of the bowl. Place the tart in the oven for 15 minutes. Remove from the oven. Let cool (don&#8217;t worry if they are little bubbles in the chocolate on the side). You can make the tart the day in advance (store it in the refrigerator overnight). If the filling is difficult to cut cleanly, chill the tart in the refrigerator before service. Serve with a generous spoonful of brandied cream.<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #ff0000;\"><i>bon app\u00e9tit !<\/i><\/span><\/p>\n<p><span style=\"color: #888888;\">\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I am thankful for&#8230; many things, but especially dessert\u00a0 my nutty, chocolaty (gluten free) tart with brandied cream I inherited my father\u2019s affinity for sweets. At no time is this truth put to the test more than during the holiday season. For all of you who appreciate the sweet things in life as I do, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[342,18],"tags":[1111,717,825,80],"class_list":["post-13657","post","type-post","status-publish","format-standard","hentry","category-desserts","category-recipes","tag-easy-desserts","tag-gluten-free","tag-tart","tag-thanksgiving"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/13657","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=13657"}],"version-history":[{"count":3,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/13657\/revisions"}],"predecessor-version":[{"id":13685,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/13657\/revisions\/13685"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=13657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=13657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=13657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}