Ginger Scones

From Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond by Ciril Hitz (Quarry Books 2009)

YIELD:    14 round scones or (3" [7.6 cm] diameter)

BAKING TEMPERATURE:     350°F (180°C, gas mark 4) convection mode

BAKING TIME:    15 to 18 minutes

Ginger is a spice derived from the root of the ginger plant native to Southeast Asia. It can be bought whole, pickled, dried, ground, or in this case, candied. Candied ginger provides the perfect combination of warmth and sweetness to dress up a basic scone, while being moist and tender enough to add a nice texture, too. Herbalists recognize its ability to heal and soothe, while culinarians capitalize on its distinct strong flavor in a full range of dishes, from appetizers to entrées to desserts-ginger even finds its way into beverages and cocktails.

Ingredient , Metric/Weight/Volume

• All-purpose* or bread flour, 440 g/15.5 oz/3½ cups
• Granulated sugar, 55 g/1.9 oz/¼ cup
• Salt, 4 g/0.1 oz/½ tsp
• Baking powder, 18 g/0.63 oz/2 tbsp
• Unsweetened butter, 148 g/5.2 oz/10 tbsp
• Eggs, whole , 82 g/2.9 oz/1 egg + 1 egg white**
• Buttermilk, 231 g/8.1 oz /1 cup
• Candied ginger, 110 g/3.8 oz/1 cup
• Egg Wash (page 152)
• Crumb Topping  (optional, see below)

*When using all-purpose flour, remember to hold back a bit of liquid.
**You can reserve the egg yolk to make an egg wash.

Procedure:
1. Preheat a convection oven to 350°F (180°C, gas mark 4).

2. In a large mixing bowl, sift together the flour, granulated sugar, salt, and baking powder.

3. Slice the cold butter into small cubes (approximately 1 tablespoon [14 g] each). Using your fingertips, work the butter into the dry ingredients until the butter pieces are no larger than a pea  (see Rubbing, page 50).

4. In a separate bowl, whisk together the eggs and buttermilk.

5. Make a depression in the center of the crumbly dry ingredients and pour the liquid ingredients into this well.

6. Using a rubber spatula or a plastic dough scraper, blend the two together by folding the dry ingredients into the wet ingredients.

7. When the batter just comes together and is still a little lumpy, add the candied ginger and hand mix briefly.

8. Place the batter on a flour-dusted surface and fold together using your hands, until the batter is manageable. Do not overwork the batter.

9. Shape into a large ball. Press down or roll until 5?8 inch (1.6 cm) thick. Using a 3-inch (7.6 cm)
biscuit or circle cutter, cut out rounds. Gently fold the excess dough together and press down or roll out again to continue cutting out shapes.

10. Place the scones on a parchment-lined half sheet pan or cookie sheet and let rest for 30 minutes.

11. Brush with egg wash. If desired, prepare Crumb Topping (see below) and sprinkle on top before baking (optional). Bake in the preheated convection oven for 15 to 18 minutes, until golden brown on top. Remove from the oven and let cool on the sheet pan or cookie sheet. You can place the scones on a wire rack to cool if you need to reuse the sheet pan.

Crumb Topping

From Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond by Ciril Hitz (Quarry Books 2009)

A versatile crumb topping-perfect on top of muffins, quick breads, and more! Makes about 2 1/3 cups (398 g).

• Ingredient    Metric    Weight    Volume
  Bread or all-purpose flour   160 g/5.64 oz/1 1/3 cup
  Light brown sugar    120 g/4.23 oz/½ cup
  Ground cinnamon    1.5 g/0.05 oz/3/4 tsp
  Salt    0.6 g/0.02 oz/1/8 tsp
  Unsalted butter    115 g/4 oz/½ cup
  Baking powder    0.6 g /0.02 oz/1/8 tsp

Combine all the ingredients in the mixing bowl of a 5-quart (5 L) stand mixer, and use a paddle attachment to blend together until the desired texture is achieved. Take care not to over mix. This can also be done by hand using a pastry cutter or by using two sharp knives, finishing with your hands.

About Baking Artisan Pastries and Breads

Baking Artisan Pastries and Breads offers illustrated recipes that cater to all breakfast needs: from muffins ready within the hour to more decadent treats, such as lemon brioche doughnuts and chocolate croissants. The formulas are generally progressive-the easier recipes are at the beginning and more complex ones are later. The step-by-step full-color process shots of techniques and inviting beauty shots of finished products coupled with clear directions will instill confidence in even the most novice baker. A short (20-30 minute) DVD accompanies the book, adding an invaluable level of instruction.

Available at Amazon.com

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Pizza Patate (Potato Pizza)

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Potato pizza is another Italian classic you don't see very often in the United States. While my rendition is pretty traditional, I soak the potatoes in salted water first, which actually extracts about 20 percent of their moisture. That causes them to cook more quickly and makes them firmer. It's a little trick I learned from cooking potato pancakes.

Yield: One 13-by-18-inch pie; 8 slices

Equipment: A mandoline

• lukewarm water    1 quart/800 grams
• table salt    4 teaspoons/24 grams
• Yukon Gold potatoes, peeled    6 to 8/1 kilo
• diced yellow onion    1 cup/100 grams
• freshly ground black pepper    ½ teaspoon/2 grams
• extra virgin olive oil    about 1/3 cup/80 grams
• Basic Pizza Dough (see below)    ½ recipe/400 grams
• fresh rosemary leaves    about 1 tablespoon/2 grams
  

1. Preheat the oven to 500 degrees F, with a rack in the center.

2. In a medium bowl, combine the water and salt, stirring until the salt is dissolved. Use a mandoline to slice the potatoes very thin (1/16 inch thick), and put the slices directly into the salted water so they don't oxidize and turn brown. Let soak in the brine for 1 1/2 hours (or refrigerate and soak for up to 12 hours), until the slices are wilted and no longer crisp.

3. Drain the potatoes in a colander and use your hands to press out as much water as possible, then pat dry. In a medium bowl, toss together the potato slices, onion, pepper, and olive oil.

4. Spread the potato mixture evenly over the dough, going all the way to the edges of the pan; put a bit more of the topping around the edges of the pie, as the outside tends to cook more quickly. Sprinkle evenly with the rosemary.

5. Bake for 30 to 35 minutes, until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. Serve the pizza hot or at room temperature.

Variation: Pizza Batata (Sweet Potato Pizza)

Substitute 2 sweet potatoes (800 grams), peeled, for the Yukon Gold potatoes, and use about 41/2 cups (about 900 grams) water and 24 grams (4 teaspoons) salt for the soaking liquid. Omit the rosemary in the topping.

Basic Pizza Dough

From My Bread by Jim Lahey and Rick Flaste (W.W. Norton, 2009)

Many of my pizzas are created with this dough as the foundation. Although it's similar in some ways to my basic bread recipe, this dense, brittle, thin pizza base (it's slightly sweet once it's baked and browned) is more about the toppings than achieving a rich bread flavor. So this versatile dough uses more yeast than my basic bread does, because I'm not interested in a particularly long period of fermentation here. I'm not looking for the expansion or the light texture and rich flavor of a good loaf of bread (rather, it should be thin and crisp), and I want to hurry it up-the first rise takes just 2 (rather than 12 to 18) hours. The sugar in the recipe is to feed the yeast. It helps jump-start it. One variation you may notice as you move from recipe to recipe is in the time each pizza takes to bake-because the toppings vary quite a bit, some cook faster than others.

This recipe makes enough dough for two 13-by-18-inch pies (each can be cut into 8 rectangular slices), but the recipes specifying various toppings yield only one pizza each. I've done it this way because most people seem to want variety when they're serving pizza, you can bake one of this and one of that. If you're only going to bake one pizza, it's a simple matter to halve the dough recipe (using a scale, that is; by volume, you'll have to approximate somewhat). You could also make the full recipe and refrigerate half the dough in a lightly oiled freezer bag for up to 1 day, or freeze it for up to 1 month, well wrapped. Thaw the still-wrapped frozen dough overnight in the refrigerator and bring it to room temperature before shaping the pie.

Yield: Enough dough for two 13-by-18-inch pies

Equipment: Two 13-by-18-inch rimmed baking sheets

• bread flour    3¾ cups/500 grams
• instant or other active dry yeast    2½ teaspoons/10 grams
• table salt    ¾ teaspoon/5 grams
• sugar    ¾ teaspoon plus a pinch/about 3 grams
• room-temperature (about 72 degrees F) water    1 1/3 cups/300 grams
• extra virgin olive oil for the pans        

1. In a medium bowl, stir together the flour, yeast, salt, and sugar. Add the water and, using a wooden spoon or your hand, mix until blended, at least 30 seconds. The dough is a bit stiffer than most of the others in this book, not as wet and sticky. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours.

2. Oil two 13-by-18-inch rimmed baking sheets. Use a bowl scraper or rubber spatula to scrape half of the dough onto an oiled pan in one piece. Gently pull and stretch the dough across the surface of the pan, and use your hands to press it evenly out to the edges. If the dough sticks to your fingers, lightly dust it with flour or coat your hands with oil. Pinch any holes together. Repeat with the second piece. The dough is ready to top as you like (see the following recipes).

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Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen (Ten Speed Press, 2009)  is a 2010 IACP Cookbook awards finalist in the Single Subject category. For a list of all the finalists check out the Project Foodie IACP Finalists Guide.

Photo by Penny De Los Santos © 2009

Nepalese Vegetable and Cheese Dumplings (Tarkari Momo)

Reprinted with permission from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc.

Makes 32 dumplings, serving 4 as a main course, 6 to 8 as a snack or starter

Tarkari momo are strikingly similar in concept to Italian ravioli with a ricotta-based filling, but the seasonings in these Nepalese dumplings reveal their Asian roots. Cumin, ginger, and Sichuan peppercorn commingle with chenna, or crumbly curds of Indian cheese (a precursor to paneer). Those ingredients combine with fresh chile, vegetables, and butter to make a wonderful vegetarian dumpling. The eye-poppingly spicy tomato sauce is a fabulous pairing with the delicate, rich filling.

The cheese is very easy to prepare, but you can substitute 1/3 pound paneer, crumbling or mincing it before using. For a pretty presentation, consider tinting the wrappers orange or gold by using some carrot juice or turmeric (see page 23).

Filling

• 4 cups whole milk
• 2 tablespoons fresh lemon juice, or 1 1/2 tablespoons distilled white vinegar or cider vinegar
• 3 cups lightly packed chopped green cabbage
• 2 cups lightly packed coarsely chopped spinach
• 3 tablespoons ghee or unsalted butter  
• 1/2 cup finely chopped yellow onion
• 1 large clove garlic, minced
• 1 1/2 teaspoons minced fresh ginger
• 1 large medium-hot red chile, such as Holland or Fresno, finely chopped  
• 1/2 teaspoon Sichuan peppercorn, toasted in a dry skillet for 2 to 3 minutes, until fragrant, then crushed with a mortar and pestle
• 1/4 teaspoon ground cumin
• 2 large scallions (white and green parts), chopped
• 1/3 cup chopped fresh cilantro
• 1 teaspoon salt
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• 
  

• 1 pound Basic Dumpling Dough (see below)
• 1 1/2 cups Spicy Roasted Tomato Sauce (see below)

1. Put the milk in a heavy-bottomed saucepan and heat over medium-high heat, stirring frequently. Meanwhile, line a colander with a flour-sack towel, a piece of muslin, or four layers of cheesecloth.

When the milk begins to boil, decrease the heat to prevent boiling over. Add the lemon juice, stirring gently for about 10 seconds, or until white curds start forming and separating from the clear green-yellow whey. Remove from the heat and strain through the fabric-lined colander. Rinse the curds under cold water at a medium flow for about 5 seconds, to cool slightly and remove residual tang.

Gather up the towel around the curds, gently twisting to extract excess water. (If the cheese is still too hot, try again after it has hung for 10 minutes.) Tie up the corners of the towel, then hang the cheese to drain (I use the sink faucet) for 30 to 45 minutes, or until cool.

Transfer the cheese to a bowl, then mash it into a crumble; there should be about 1 cup. Cover to prevent drying. The cheese can be made up to 4 days in advance and refrigerated.

2. Half-fill a pot with water and bring to a boil over high heat. Add the cabbage. When the water returns to a boil, add the spinach, stirring to wilt it. Remove from the heat, drain the cabbage and spinach, rinse with cold water, then drain again. Expel excess water by squeezing batches of the vegetables in a towel or the same cloth used for making the cheese. Transfer to a bowl and set aside. There should be about 1 1/2 packed cups.

3. Melt the ghee in a medium skillet over medium heat. Add the onion and cook for about 2 minutes, stirring occasionally, until soft and fragrantly sweet. Add the garlic, ginger, and chile, stirring for 30 seconds, or until aromatic. Sprinkle in the Sichuan peppercorn and cumin, stirring for another 30 seconds, or until fragrant. Add the cabbage and spinach, and continue cooking for 1 to 2 minutes, until heated through. Stir in the cheese, scallions, and cilantro to combine. Sprinkle in the salt and mix well. Cook for about 1 minute to heat through.

Give the cornstarch mixture a stir and add to the filling mixture. Gently stir and fold until the mixture coheres. Transfer to a bowl, partially cover, and set aside to cool completely before using. You should have about 2 cups. (Or, cover in plastic wrap, refrigerate overnight, and return to temperature before proceeding.)

4. Meanwhile, form 16 wrappers from half of the dough (see page 24). Aim for wrappers that are about 31/4 inches in diameter.

5. Before assembling the dumplings, line steamer trays and/or a baking sheet with parchment paper. (If you are making the dumplings in advance, or plan to freeze them, lightly dust the paper with flour to avoid sticking.) For each dumpling, hold a wrapper in a slightly cupped hand. Scoop up about 1 tablespoon of filling with a bamboo dumpling spatula, dinner knife, or fork and position it in the center of the wrapper, pressing and shaping it into a mound and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Use your fingers to pleat and pinch the edge together to enclose the filling and form a closed satchel (see page 52). If that shape is too challenging, make the dumplings into half-moons, pea pods, big hugs, or pleated crescents (see pages 26 to 29 for instructions).

If you are steaming right away, place each finished dumpling in a steamer tray, sealed side up, and 1 inch away from the edge if you are using metal steamers. Repeat with the remaining wrappers, placing them in the steamer about 1/2 inch apart. If you don't have enough space on your steamer trays to steam all the dumplings at once, or if you are not steaming them right away, place the waiting ones on the prepared baking sheet, spaced a good 1/2 inch apart.

Keeping the finished dumplings covered with a dry kitchen towel, form wrappers from the remaining dough and fill them.

6. Assembled dumplings can be covered with plastic wrap, refrigerated for several hours, and cooked straight from the refrigerator. Or, freeze them on the baking sheet until hard (about 1 hour), transfer them to a zip-top plastic bag, pressing out excess air before sealing, and keep them frozen for up to 1 month; partially thaw, using your finger to smooth over any cracks that may have formed, before steaming. 7. To cook, steam the dumplings (see page 17 for guidance) over boiling water for about 8 minutes, or until they have puffed slightly and become somewhat translucent. Remove each tray and place it atop a serving plate.

8. Serve immediately with the sauce in a communal bowl for guests to help themselves. Enjoy with fork and spoon.

Basic Dumpling Dough

Reprinted with permission from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc.

Makes about 1 pound, enough for 32 medium or 24 large dumplings

This dough is the foundation of many excellent dumplings, including Chinese ji?aozi, Korean mandu, and Nepali momo. The process of making the dough is easy to master, especially with a little help from modern tools such as a food processor (though you can mix the dough by hand).

Asian wheat flour wrappers may be made with cold or hot water-the temperature is traditionally dictated by the cooking method. Boiled dumplings are said to require thicker skins made from cold-water dough in order to withstand the pressures of boiling, whereas panfried and steamed dumplings require thinner skins made from hot-water dough for their gentler cooking processes. Over the years, I've found that homemade wrappers of medium thickness, a scant 1/8 inch thick in the center and about 1/16 inch thick at the rim, work well for all cooking methods. If dumplings are gently boiled as described for shujiao on page 31, there is no need for thicker wrappers. Producing medium-thick wrappers is easier with hot-water dough as it is more yielding than its cold-water counterpart. The resulting wrappers taste superior to store-bought ones, and they need no water to seal. Grocery store all-purpose flour with a moderate amount of gluten, such as Gold Medal brand, works exceptionally well.

• 10 ounces (2 cups) unbleached all-purpose flour
• About 3/4 cup just-boiled water (see Note)

1. To prepare the dough in a food processor, put the flour in the work bowl. With the machine running, add 3/4 cup of water in a steady stream through the feed tube. As soon as all the water has been added, stop the machine and check the dough. It should look rough and feel soft but firm enough to hold its shape when pinched. If necessary, add water by the teaspoon or flour by the tablespoon. When satisfied, run the machine for another 5 to 10 seconds to further knead and form a ball around the blade. Avoid overworking the dough.

2. Alternatively, make the dough by hand. Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add 3/4 cup water in a steady stream. Aim to evenly moisten the flour. It is okay to pause to stir or add water-it is hard to simultaneously do both actions. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl (it is not terribly hot) to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon.

3. Regardless of the mixing method, transfer the dough and any bits to a work surface; flour your work surface only if necessary, and then sparingly. Knead the dough (it is not hot) with the heel of your hand for about 30 seconds for machine-made dough, or about 2 minutes for handmade dough. The result should be nearly smooth and somewhat elastic; press on the dough; it should slowly bounce back, with a light impression of your finger remaining. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours. The dough will steam up the plastic bag and become earlobe soft, which makes wrappers easy to work with.

4. After resting, the dough can be used right away to form the wrappers. Or, refrigerate it overnight and returned it to room temperature before using.

Note: Recipes for hot-water dough often call for boiling water to hydrate the dry ingredients, but I find that practice too dangerous and prefer to let the water rest first. For the just-boiled water, half-fill a kettle or saucepan with water and bring it to a boil. Turn off the heat and after the bubbling action subsides, 30 to 90 seconds (depending on the heating vessel), pour the amount needed into a glass measuring cup and use for making the dough. I typically wait no more than 2 minutes after boiling to use the water.

Spicy Roasted Tomato Sauce

Reprinted with permission from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc.

Makes 1 1/2 cups

When you present dumplings with this sauce, the combination may recall an Italian pasta dish, but the sauce's zesty qualities resemble the Latin flavors of Mexico more than of Europe. But on closer analysis, the combination of chile, ginger, herbs, and spices is definitely Asian, specifically Nepal's Himalayan cuisine, which blends Chinese, Indian, and Tibetan traditions. In the Nepalese repertoire, this sauce is a type of achar (a moniker for chutneys and pickles) and is what typically accompanies momo; it's great with Tibetan momo, too.

With a tangy edge, moderate heat, and spiced depth, the sauce has a multilayered punch that begins seemingly subtle but finishes with a certain feistiness. Sometimes ground toasted sesame seeds are added for richness, but I find that they mute the other flavors too much.

• 3/4 pound ripe tomatoes
• 1 medium-hot red chile, such as cayenne, Fresno,  Holland, or jalapeño
• 1 clove garlic, chopped
• 2 teaspoons chopped fresh ginger
• 1/4 teaspoon salt
• 3 tablespoons water
• 1 teaspoon fresh lime or lemon juice (optional)
• 2 1/2 tablespoons finely chopped fresh cilantro or mint leaves
• 1/4 teaspoon ground, toasted cumin seed or Sichuan peppercorn (optional)

1. Position an oven rack about 4 inches away from the broiler. Put the tomato and chile atop a piece of aluminum foil on a baking sheet and broil for about 6 minutes, or until the skins have pulled away and are a bit charred. Turn over and broil the other side for another 2 minutes. Continue, if necessary, to roast and char all over. Remove from the oven and set aside to cool.

2. Remove and discard the skins from the tomatoes and chile. Cut away the stems and, if you like less heat, scrape out and discard the chile seeds. Coarsely chop and set aside.

3. Combine the garlic, ginger, and salt in a mortar and pound with the pestle into a fragrant paste. Add the chile and pound to a rough texture. Add the tomatoes and gently mix to break the tomato apart. It will remain chunky. Transfer to a bowl, then stir in the water, lime juice, cilantro, and cumin. (For a fine texture, use an electric mini-chopper and process in stages to ensure a smooth consistency. Blend the water and lime juice with the tomato. Stir in the cilantro and cumin to finish.)

4. Set the sauce aside for 30 minutes to blend the flavors. Taste and add extra salt for depth, lime juice to cut the heat, or water to thin out the sauce. Aim for a medium-hot tang. This sauce is best enjoyed the day you prepare it, but it can be refrigerated overnight and returned to room temperature before serving.

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Baking Kids Love by Cindy Mushet and Sur La Table (Andrews McMeel, 2009) is a 2010 IACP Cookbook awards finalist in the Children, Youth and Family category. For a list of all the finalists check out the Project Foodie IACP Finalists' Guide.

Kid's change everything, even how we cook.  The result? These days I have just as many “Kids” cooking books in my collection as non-kid centric cookbooks. But, only a few of those books have the ability to stand out. 

Cindy Mushet’s “Baking Kids Love” is a definite stand-out.  The author has done an incredible job putting together a collection of infallible recipes that will appeal to every kid in your life - big and
small (and adults too). 

It’s hard to choose a single favorite recipe from this book, but The
Milk Chocolate Toffee Bars, Rustic Apple Tart, and Nutella Chocolate
Tart, which is super easy to make, are all in permanent rotation at my
house.

Nuts for Nutella Chocolate Tart

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Serves 8 to 10 nutty friends

crust:

• 1½ cups finely ground chocolate cookie crumbs (not sandwich cookies)
• 6 tablespoons (¾ stick) unsalted butter, melted (see page 10)

filling:

• 4 ounces semisweet chocolate
• 2/3 cup heavy whipping cream
• ¾ cup Nutella (chocolate-hazelnut spread)

to decorate:

• 1 tablespoon unsweetened cocoa powder

tools:

• Measuring cups and spoons
• 2 medium bowls
• 14 by 4-inch rectangular tart pan with removable bottom
• Baking sheet
• Silicone spatula
• Oven mitts
• Cooling rack
• Cutting board
• Serrated knife
• Small saucepan
• Whisk
• Parchment paper
• Rectangular stencil, in any design, about length of tart pan
• Fine-mesh sieve
  

1. Before you begin. Position an oven rack in the center of the oven, and preheat the oven to 350°F.

2. Make the crust. Place the cookie crumbs in 1 of the medium bowls. Pour the melted butter over the crumbs and stir with the spatula until all the crumbs are evenly moistened. Smash any lumps that form.

Scrape the mixture into the tart pan and use your clean fingers or the bottom of a measuring cup to press the mixture into a thin, even layer over the bottom of the pan. The excess will mound along the sides. Use your fingers to press this excess up the sides of the pan so that the crust is level with the rim. Set the tart pan on the baking sheet.

3. Bake the crust.  Bake for 8 to 10 minutes, until it is fragrant. It will harden as it cools. Using the oven mitts, transfer to the cooling rack and let cool completely.

4. Make the filling. Put the chocolate on the cutting board. Using the serrated knife, chop the chocolate into small pieces (see page 11). Place the chocolate in the other medium bowl. Pour the cream into the small saucepan, place over medium heat, and heat just until it begins to simmer. Turn off the heat. Immediately pour the cream over the chocolate. Let sit for 2 minutes, then whisk gently until blended and smooth. Whisk in the Nutella until smooth (see left photo).

Scrape the filling into the cooled tart shell with the clean silicone spatula and smooth the top. Refrigerate for about 1 hour, or until firm.

4. Umold the tart. Carefully push the bottom of the tart pan up through the sides. Leave the tart on the bottom of the pan. Set on a piece of parchment paper.

5. Decorate the top. Place the stencil on top of the tart. It should be sturdy and have a pattern you like that covers the length of the tart. Place the cocoa powder in the sieve and hold it over the tart. Tap the side of the sieve gently as you slowly move it around the top of the tart (see right photo). Be careful not to tap too hard: You want a fine layer of cocoa, not thick piles that will make your guests cough!  Carefully lift the stencil straight up from the tart, then slowly move it to the side, so you don't spill any more cocoa powder onto the tart.
-From Baking Kids Love by Sur La Table with Cindy Mushet/Andrews McMeel Publishing

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