Wider Horizons

HAZELNUT COCONUT MAPLE CHOCOLATE TART

Some kids never forget their first trip to Disneyland. Chef Amanda Kawchuk (Culinary Careers 2009, Cook Apprentice 2009), can’t forget her first taste of veal schnitzel in Germany. “There are people who have a photographic memory,” says Kawchuk. “I feel like I have a food-o-graphic memory. I remember going to Europe as a kid and I still can remember the flavour of those dishes from when I was 10 years old.”

After following her love of food into a cooking career through Lethbridge College’s Culinary Careers program, Kawchuk turned her focus to baking. In 2019, the shift led her right back to the kitchens where she first honed her skills as a chef, this time as an instructor in the college’s new Baker Apprenticeship program.

“I love knowing that I make a difference in people’s lives, whether it is creating a satisfying meal or teaching others a new technique,” says Kawchuk, “I also love learning new techniques and enjoy staying on top of trends in the industry. Food is my passion. It’s an art and something that brings people together. I’m glad I can wake up every morning and go to work with a smile on my face because I get to live my passion and I get to share that with others.”

In this recipe, Kawchuk has produced a sumptuous and richly layered dessert that also happens to be vegan, dairy-free and gluten-free. “I love experimenting with different ingredients and different styles,” she says. “I’m very interested in vegan and other special diet baking and cooking techniques.”

To make a reservation for a table at Lethbridge College’s Garden Court Restaurant, where Kawchuk and other Culinary alumni learned their trade, call 403-320-3230.


 

Ingredients

 

For the crust

1/2 tsp. .............................................................................................cinnamon

140 g. ............................................................................................. hazelnuts

3 ............................................................................................................... dates

30 g. .........................................................................................hemp hearts

1/2 tsp................................................................................espresso powder

1 tbsp. + 1 tsp. ..........................................................................coconut oil

 

For the maple caramel

1 c. ................................................................................... pure maple syrup

40 ml. ..................................................................................... coconut milk

 

For the coconut chocolate cream layer

1 tbsp. ....................................................................................cocoa powder

1 can (400 ml).................................................................. coconut cream

1 tbsp. ........................................................................................maple syrup

 

For the chocolate “ganache” topping

80 g. .........................................................................................cocoa butter

15 g. .......................................................................................cocoa powder

120 ml. .maple syrup (adjust sweetness by adding more or less)

Method

 

For the crust

1. Preheat oven to 375F.

2. Combine ingredients in a food processor and pulse until finely ground.

3. Firmly press into tart pan.

4. Bake crust until golden brown, about 10 minutes.

 

For the maple caramel

1. Bring coconut milk to a simmer and set aside.

2. Bring maple syrup to a simmer over medium heat (do not stir) until the temperature reaches 270F.

3. Remove from heat and whisk in coconut milk.

4. Pour over tart crust and refrigerate until cool.

For the coconut chocolate cream layer

1. Whisk ingredients together until thick and light-coloured.

2. Spread over maple caramel later.

3. Refrigerate until set.

 

For the chocolate “ganache” topping

1. Heat cocoa butter over a double boiler.

2. Stir in cocoa powder and maple syrup.

3. Pour over tart and refrigerate until set.

4. Garnish tart with fresh berries, coconut shavings, and toasted hazelnuts.

Wider Horizons
Story by Jeremy Franchuk / Photos by Rob Olson
Original Publication Date:

Comments

Comments