Sardine Garum and Chocolate Tamarind Tart
Serves: 8 Prep: 30min Cook: 15min Chill: 2hr
Step into a world of unexpected flavours with this dessert that intertwines the subtle umami of Port Lincoln Sardine Garum with rich dark chocolate and tangy tamarind. The result is a luscious, multi-layered tart that’s both intriguing and indulgent—sure to captivate anyone with a taste for culinary adventure.
Ingredients:
For the Tart Crust
1½ cups all-purpose flour
2 tbsp cocoa powder (unsweetened)
1 tbsp Port Lincoln Sardine Garum
½ cup cold unsalted butter, cubed
¼ cup powdered sugar
1 egg yolk
2–3 tbsp ice water (as needed)
For the Chocolate Filling
200g high-quality dark chocolate (70% cocoa)
½ cup heavy cream
1 tbsp tamarind paste
1 tbsp honey (or maple syrup)
Pinch of sea salt
For the Tamarind Sauce
3 tbsp tamarind paste
2 tbsp sugar (adjust to taste)
1 tsp lemon juice
2 tbsp water
For Garnish (optional)
Sea salt flakes
Fresh mint leaves
Recipe Method:
Prepare the Tart Crust
In a food processor, combine flour, cocoa powder, Port Lincoln Sardine Garum, powdered sugar, and a pinch of salt. Pulse to mix.
Add cubed butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse again. Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together.
Turn the dough out onto a lightly floured surface. Gently knead, form into a disk, and wrap in plastic. Refrigerate for at least 30 minutes.
Preheat the oven to 350°F (175°C). Roll out the dough and press it into a tart pan. Prick the bottom with a fork and bake for 12–15 minutes, or until the crust is firm and slightly golden. Allow it to cool completely.
Make the Chocolate Filling
In a heatproof bowl, melt the dark chocolate over a double boiler (or in short microwave bursts), stirring often.
In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer. Remove from heat and stir in the tamarind paste, honey, Port Lincoln Sardine Garum, and a pinch of sea salt.
Pour the warm cream mixture into the melted chocolate and stir until smooth and glossy.
Pour the chocolate mixture into the cooled tart shell and smooth the top. Refrigerate for at least 2 hours to set.
Prepare the Tamarind Sauce
In a small saucepan, combine tamarind paste, sugar, lemon juice, Port Lincoln Sardine Garum, and water.
Simmer over low heat for 5–7 minutes until the sauce thickens slightly. Adjust sweetness or acidity to taste.
Strain the sauce to remove any solids and set aside to cool.
Assemble the Tart
Once the chocolate filling has set, drizzle the tamarind sauce on top, creating decorative swirls or patterns.
Garnish with sea salt flakes, fresh mint leaves, and grated dark chocolate for extra flair.
Why It Works:
Sardine Garam in the Crust: The umami from the sardine garam in the crust enhances the chocolate filling’s depth and complements the tamarind’s tartness, making the crust more than just a base but an integral part of the overall flavor profile.
Chocolate and Tamarind: The richness of the dark chocolate beautifully balances the tangy sweetness of tamarind, creating a harmonious and surprising pairing. The tamarind’s sour notes cut through the chocolate’sbitterness, bringing freshness to the dessert.
Savoury Accent: The Sardine Garam in the chocolate filling and tamarind sauce provides a gentle savoury undertone that lifts the dessert, giving it unexpected complexity without overpowering the sweet flavors. This dessert pushes the boundaries of traditional flavors, and the combination of rich chocolate, tangy tamarind, and savoury Sardine Garam will create a multi-layered tasting experience that excites and intrigues.