Oct 25

Oct 25 EVERY DAY A GOOD TART: SALT - CARAMEL - POMEGRANATE - TARTLET

Rezept, Selber machen, Food, Dessert, FoodPorn, Veggie, Tarte

Photos: Nikolai Buroh
Recipes: Lea Buroh
Article: Leonie Kantratowicz

Think first, then do. In that order, and in most cases, a sure recipe for success and a long life away from dazzling silence, embarrassed looks and red cheeks so hot you could fry an egg on.

Not one of my strong suits - at least that’s what Chiara thinks of me. Then again Chiara also built a spear out of a kitchen knife, a broomstick and a pink gaffa to chase pigeons away from her balcony. So I’ll take it with a pinch a salt.

"That was self-defense," says Chiara, who has been hunched over my shoulder and has read what I wrote so far and leans back in her chair. "Besides," she says, biting her apple with an angry grin, "the hand mixer thing alone speaks against you."

The thing with the mixer. Brr. It still makes my hackles rise unpleasantly.

It was spring 2016.

Statistically, most accidents happen at home. I know that, but learning by doing works really well here. In my defense: 2.8 million people in Germany do something very stupid every year and hurt themselves while doing it. A rough estimate: 80 million Germans in total, that's about every 29th - so at least one poor kiddo per school class and what can I say, our class had always constant 29 students.

So now I stood there, an armageddon of dough, blender sticks wiggled in my hair and a hand mixer on my head, thinking about the benefits of a full shave after last year's epilator fiasco.

The good news: you can also knead the dough with your own pencils. Although this reminds a bit of baking in the sandbox, but is absolutely risk-free (information without guarantee).

The bad news: doesn’t exist.

salt caramel pomegranate tarts

Basic sweet

120 g soft butter
80 g powdered sugar
A little vanilla
25 g ground almonds
1 pinch of salt
1 egg
200 g flour

Crumble all ingredients together, excluding the egg, then add the egg and knead into a dough as quickly as possible. Leave to cool for at least 1 hour, roll out to approx. 3-4 mm and place in a baking tin. Peck with a fork and bake at 180° C for about 15 to 20 minutes until the bottom has a light tan. ATTENTION if the ground slips down the edge, push it back up with a spoon when not yet baked. To prevent this, you can also leave the dough slightly over the edge so that it keeps itself up.

For the crunchy layer, lightly caramelise the sugar, deglaze with the cream and spread over the bottom the baked dough (as a thin layer, also on the edge).

For the mousse, caramelise the sugar (100 g) and deglaze with the water. If there are any lumps left, just bring it to a boil again. Whisk the egg yolks with the sugar (15 g). In another pot, bring the milk to a gentle boil and add the egg yolk while stirring. Add the caramel and bring everything to a boil briefly, stir well, make sure there are no lumps left. Put in a bowl and work in the tray with a whisk. Cool the mass in the fridge, but do not let it solidify. If it gets too tight, heat it up a bit more. Beat in the cream and gradually add the caramel mass. Fill into a piping bag with star grommet and distribute a lot of small dots on the dough, sprinkle a few pomegranate seeds. Finally garnish with seeds and sprinkle the salt flakes on it.

Caramel salt pomegranate tarts
For shapes 4-5 6 cm in diameter