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Crispy Leek Fritters and Hamburgers

I highly recommend making these crispy leek fritters. No one will guess what they're eating until you tell them. They come out wonderfully crisp and flavorful—the name says it all. Ingredients for 4 people 500g ground meat (beef, pork, chicken...), your choice. 250ml milk. 2 heaping tablespoons flour. 1 onion. 1 whole egg. salt and pepper (optional). olive oil. Ingredients for the crispy leek fritters white parts of 2 leeks. 1 egg. 120g flour + 2 tablespoons for coating. 150ml cold water. 1 packet of baking powder (the kind for making sodas and fizzy drinks). 1 pinch of salt. olive oil for frying. Preparing the hamburgers In a pan with a splash of oil, fry the meat. It doesn't need to brown much—just season with salt and pepper. Remove the meat from the pan, and in the same oil, fry the finely chopped onion. Return the meat to the pan and mix everything together well. Add the flour, cook it briefly, then like you're making a bécham...

Chocolate and Lemon Tart


ingredients

  • chocolate shortcrust pastry.
  • chocolate cream.
  • lemon cream.
  • 1 springform pan, 26cm.
  • parchment paper.
  • cookies for decorating.

the chocolate shortcrust pastry

  • 150g cold butter.
  • 25g cocoa powder.
  • 1 whole egg.
  • 75g icing sugar.
  • 25g almond flour.
  • 250g cake flour.
  • 2 pinches of salt.

the chocolate cream

  • 220g evaporated milk or heavy cream.
  • 175g dark chocolate.
  • 30g sugar.
  • 2 egg yolks.

the lemon cream:

  • 3 whole eggs.
  • 45g butter.
  • 250g sugar.
  • juice of 3 lemons.
  • 4 sheets of neutral gelatin.

preparation

To make the shortcrust pastry: Put the flour, cocoa, salt, and sugar in a bowl, then add the cold butter, cut into small cubes.
Work it with your fingertips until the mixture looks like wet sand, then add the egg and mix just until everything comes together. If needed, add a splash of cold water.
The less you handle the dough, the better it'll turn out. Shape it into a ball and let it rest in the fridge for about 15 minutes.
Heat your oven to 190°C (375°F), with heat from both top and bottom.
Take the dough out of the fridge and roll it out between two sheets of parchment paper.
Press it into the pan and pop it back in the fridge for another 15 minutes.
Bake for 15 minutes. We'll finish baking it once we add the filling.
To make the chocolate cream: Melt the chocolate, grated, in the microwave.
Stir in the sugar and the two egg yolks.
Then add the evaporated milk.
Pour this cream over the pastry crust and return to the oven. Bake until the chocolate layer is set.
To make the lemon cream: Soak the gelatin sheets in cold water.
Melt the butter in a saucepan over low heat—don't let it boil, just melt it gently. Take it off the heat and add the lemon juice, sugar, and finally the eggs, beaten like you're making an omelet.
Set the pan over a double boiler and stir constantly until the mixture thickens nicely.
Squeeze out the gelatin and stir it in. Let the cream cool at room temperature, not in the fridge.

Pour the lemon cream over the chocolate layer and let the tart chill in the fridge—ideally overnight.
Before serving, top with cookies and a twist of lemon zest.

I hope you enjoy it!
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