Pies and tarts are probably the thing I bake most in my kitchen. I love getting creative and thinking about flavors and texture combinations, and in pies there are endless possibilities.
The following recipe is for sesame and chocolate lovers. It’s one of the best combinations to my taste, and I also added caramel layer that reveals in the first slice. On a chocolate buttery crust lays soft sesame caramel, all topped with chocolate ganache. YUM!
Chocolate, Caramel and Sesame Pie
For cocoa short crust pastry:
180 grams all-purpose flour
30 grams cocoa powder
50 grams icing sugar
100 grams cold butter cut into cubes
Pinch of salt
1 large egg
1-2 tbsp. cold water
For sesame caramel (according to a recipe of Jacques Genin):
40 grams glucose
150 grams sugar
100 ml. heavy cream
3 grams salt
25 grams honey
125 grams soft butter, cut into cubes
100 grams toasted sesame seeds
Dark chocolate ganache:
250 grams dark chocolate 66% cocoa solids
225 ml. heavy cream
30 ml. milk
Pinch of salt
For sesame nougatine disc:
25 grams glucose or corn syrup
30 grams sugar
30 grams sesame seeds (not toasted)
- Cocoa short crust pastry: in a food processor with a steel blade put flour, cocoa powder, sugar, butter and salt and blend into a crumbly mixture.
- Add egg and continue to blend only until dough clumps form. If necessary, and if the dough is not united, add 1-2 tablespoons cold water.
- Transfer the dough to a work surface, unite and form a disc shape. Wrap in plastic wrap and cool for about an hour in the refrigerator.
- Roll out on the dough a floured surface to about 3-4 mm thick and line the pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
- Using a fork create holes in the crust. Freeze the crust for about an hour.
- Preheat oven to 170c degrees.
- Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
- Bake for about 10-12 minutes until edges start to set.
- Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until set and perfectly baked.
- Cool completely at room temperature.
- Sesame caramel: in a pot put glucose and sugar and cook over medium-high heat until the sugar has dissolved and caramelized amber-color has obtained.
- In the meanwhile, heat cream, salt and honey to a simmer.
- When the caramel is golden, add the cream mixture carefully and cook until mixture reaches 123c degrees.
- Add in the butter and mix well until incorporated.
- Remove from heat, add sesame seeds and stir until combined.
- Pour the caramel over the baked crust and leave to cool at room temperature, until caramel is set.
- Dark chocolate ganache: chop the chocolate and put in a bowl.
- Put cream, milk and salt in a pot and heat to simmering point.
- Pour the cream mixture over the chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.
- Pour the ganache over the caramel layer and place in refrigerator for complete stabilization for about 2-3 hours at least.
- Sesame seeds nougatine: preheat oven to 170c degrees and line a baking tray with baking paper.
- In a small pan put corn syrup and sugar and heat until the sugar dissolves and mixture is bubbling, but still bright.
- Add sesame seeds and mix.
- Pour the mixture onto the baking paper and bake for 6-7 minutes or until bubbling and golden.
- Cool for 2-3 minutes at room temperature and while still warm cut out a 16cm circle.
- Cool completely to the set.
- Top the tart with nougatine and serve.
- Keep the pie in an airtight container in the refrigerator up to 4-5 days.
- Instead of sesame you can use chopped nuts.
- It is important to use dark chocolate with at least 60% cocoa solids, preferably 66%, in order to set perfectly.
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