Halloween Tart - Chocolate Short Crust, Sponge Cake, Maple Custard, Chocolate Soil, Meringue
The winning entry of the Australian Culinary Federation's Pastry Chef of the Year competition for 2020.
Gunawan from South Australia created this beautiful, spooky Halloween inspired dessert that's still wonderful to enjoy at anytime of year! A great kids birthday tart!
Enjoy his recipe and demonstration VIDEO to re-create this dish.
Gunawan has used a wonderful range of Lakanto products that showcase how Lakanto products are great in a home setting but also work in a commercial setting for chefs.
Pastry chefs take note: This is a game changer for your desserts! You can make all your creations without the large amount of sugar and open up to a whole other range of customers, as we can all see more and more people are avoiding consuming large amounts of sugar.
Big thank you to the ACF & Congratulations to Gunawan!
Chocolate Short Crust
- 125g Plain Flour
- 5g Cocoa Powder
- 65g Lakanto Sugar free Icing Powder
- 65g Unsalted Butter
- 30g Almond Meal
- Pinch of Salt
- 1 Egg
- In food processor, place all the ingredients except the egg.
- Blitz until it form a crumbly texture, then add in the egg and blitz for another minute until a dough is formed.
- Wrap the dough in cling wrap and chill for 1 hour.
- Preheat the oven to 170 C.
- Roll out the dough on a lightly dusted bench surface to 3mm thickness.
- Line the base and side of the tart pan. Place the dough in the pan and dock the tart with fork and bake for 12-15 mins.
- 2 Eggs
- 50g Lakanto Baking Blend
- 50g Plain Flour
- 10g Coconut Oil
- Preheat oven to 200 C
- In a a bowl of a stand mixer, beat the eggs and Lakanto Baking Blend until it forms a figure of eight. Then slowly fold in the plain flour and coconut oil.
- Pour the batter into a flat tray and bake for 12 minutes.
- Once cooled, with ring cutter cut the shape to fit inside the tart.
- 1 Egg yolk
- 20g Lakanto Classic Monkfruit Sweetener
- 10g Corn flour
- 200ml Milk
- 30g Lakanto Maple Flavoured Syrup
- 1 tsp Vanilla Paste
- In a medium sauce pan, bring milk, Lakanto Maple Flavoured Syrup and vanilla paste to simmer.
- In another bowl beat egg yolk and Lakanto Classic Monkfruit Sweetener together until the sweetener dissolves. Then whisk in the corn flour.
- Pour 1/3 of the milk mixture into the egg mix to temper, then mix well.
- Once that's incorporated, pour the tempered mix back into the milk sauce pan and whisk in medium heat until it thickens.
- Strain into a bowl and cool in fridge.
- 50g Almond Meal
- 25g Lakanto Golden Monkfruit Sweetener
- 25g Cocoa Powder
- 15g Coconut Oil
- Mix all dry ingredients in a bowl, then with your fingertips rub the coconut oil in with the dry ingredients until it forms a soil texture.
- 50g Egg White
- 100g 'Lakanto' Classic Monkfruit Sweetener
- Pre heat the oven to 90 C.
- In a mixer, beat the egg white until a soft peak forms, then pour in the Lakanto Classic Monkfruit Sweetener in 3 stages until the meringue forms a stiff peak. Place in a piping bag.
- On a lined tray pipe the meringue into a ghost shape and bake for 1 hr.
- Tart Shell
- Sponge Cake
- Maple Custard
- Chocolate Soil
- Ghost Meringue
- Dried Flowers
- Chocolate Twig (optional)
- Mint leaf
- Edible Flowers
- Place the sponge cake onto the tart shell, and pipe the maple custard to cover the tart.
- Then spoon the chocolate soil to cover the top of the tart.
- Place the dried flowers, edible flowers, mint leaf, blueberry, and strawberry on the chocolate soil.
- Place ghost meringue in the middle
- Place the chocolate twig (optional) beside the ghost meringue.
We hope you enjoy this incredible dessert, if you make it don't forget to tag us @lakantoaustralia #ResponsiblySweet