Chocolate, Cream and Mysore-Love

Dina Weber’s Chocolate Ganache Tarts are the ideal comfort food in these trying times.

It might be small-town India, but Mysore attracts people from all over the world and not just because it’s the mecca of ashtanga yoga. There is an abundance of Indian art and culture to experience in Mysore and some of the international travellers (and Indians) who come to Mysore love the city so much, they make it their permanent home. While travelling across India, German native Dina Weber fell in love with India and an Indian. She moved to Mysore with her husband, Bala, six years ago and after hosting pop-up bake sales for a while, she founded SAPA Sourdough and Pastry. “I’m a self-taught chef and always loved baking. My earliest memories of baking are when I used to bake at home with family. Food and hospitality have always been a part of my life and even when I was travelling in India, I worked at various organic farms and cafés to get a feel of the industry in India,” says Weber.

As much as she loves India, there are times she misses home especially the café culture in Europe, and that was another reason for starting SAPA. “Bigger cities like Mumbai or Bangalore have so many great cafés and pâtisseries. I really wanted to create something like that in Mysore. One of my friends in the city, Ashwin Shetty, started a coffee place called Minimal, and that gave me the inspiration to take the leap and launch SAPA,” explains Weber. Her best-selling goodies include sourdough bread, eclairs and cheesecakes, but our favourite at SanātanaYoga are the chocolate ganache tarts. Find the recipe below:

Chocolate Ganache Tarts

Ingredients (Bakes 4)

Tart Dough

  • 20 gms almond flour
  • 30 gms corn starch
  • 100 gms APF flour
  • 1 gm salt
  • 55 gms icing sugar
  • 55 gms butter (cold)
  • 22 gms milk

Chocolate Ganache

  • 100 gms heavy cream
  • 70 gms dark chocolate
  • 30 gms Cocoa Butter
  • 40 gms sugar (depending on your chocolate)

Method

  1. Mix all the ingredients in a food processor or by hand, except the milk. You want a smooth but stiff dough. Then add the milk little by little until the dough just comes together. It should not be sticky. Chill the dough in the fridge for 2 hours.
  2. While the dough chills, prepare the ganache. Melt the cream, cocoa butter and sugar on low flame. Once hot, remove from the stove and then add the chocolate. After letting the chocolate and cream sit for two minutes, take a whisk and start emulsifying the chocolate and cream mix with smooth but fast circular movements. Once the ganache is fully emulsified, it should be shiny and homogenous. Let it rest in a covered bowl until the tarts shells are ready.
  3. Take the dough out of the fridge and let it get slightly warm for a few minutes. Butter the tart rings (you can use several mini rings or a 9” – 12” spring pan) and preheat your oven to 160 C. Then start to roll out the dough. You might need some flour for this, but don’t use too much. The dough should be rolled out evenly and be 2mm thick. Place the dough into the tart rings and align it evenly on the base and on the walls of the rings. Bake for 22-26 minutes (depending on your oven) at 160 C. Once ready, take the tarts out of the oven and brush them with melted cocoa butter as this will keep them fresh and crisp for longer.
  4. Depending on the season or the temperature in your kitchen, you might need to re-melt the ganache a little. Once the ganache is in flowing consistency, transfer it into a piping bag. Fill your cooled tart shells with the ganache, sprinkle a few flakes of sea salt on top and let the tarts set in the fridge for a few hours. When ready, enjoy with a warm cup of coffee.

SAPA Sourdough and Pastry is open for takeaway.

May 18, 2020
Photos Simon Meier

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