Dumbledore watched her fly away, and as her silvery glow faded he turned back to Snape, and his eyes were full of tears.
“After all this time?”
“Always,” said Snape.”
– J.K. Rowling, Harry Potter and the Deathly Hallows
Always! I think I will always be a Potterhead and would love the magical world that J.K. Rowling created, despite the bile inducing Harry Potter and the Cursed Child, despite people telling me that they’ve moved over, despite the awful movie version of The Deathly Hallows. That reminds me, did you watch Fantastic Beasts And Where To Find Them? I loved the film and the adorable beasts. I would love to have my own Bowtruckle and a Demiguise to babysit me. I think I should try making demiguise shaped dinner rolls like Jacob Kowalski in the film. Also, I cheered and hooted at every Harry Potter reference in the film.
Coming back to the recipe…well The Deathly Hallows doesn’t have too much food. Who’s got time to eat when the Dark Lord is out there killing wizards and witches, and Harry is risking his life looking for the horcruxes. But then again, there’s Bill’s and Fleur’s wedding and so there’s food in the beginning. Lot’s of food and butterbeer and firewhiskey. I decided to take over the dessert section (with due permission from Molly Weasley) and make a tart. Harry loves treacle tart, but sorry mate, no treacle here so I filled it with dark chocolate ganache and firewhiskey caramel sauce. Of course there’s alcohol in it, just a smidge. 😉
All Purpose Flour – 120 gms
Chilled Butter – 50 gms (cut into pieces)
Chilled Water – 1 cup
Salt – ½ tsp
Dark Chocolate – 200 gms
Cream – 50 gms
For Firewhiskey caramel sauce:
Brown sugar – 200 gms
Cream – 100 gms
Butter – 2 tbsp
Salt – a pinch (don’t add salt if using salted butter)
Chilli Infused Whiskey – 45 ml (I used the fiery Assamese Bhoot Jolokia to infuse my whiskey with)
How to make Chilli Infused Whiskey – Add one bhoot jolokia chilli to around 180 ml of whiskey and let it rest overnight. In case you’re using any other chilli – paprika etc., you can decide the quantity depending on how fiery you want your firewhiskey.
1. Take flour in a bowl and mix butter with your hands till you get a sandy texture. Add salt if using unsalted butter.
2. Add chilled water and make firm dough.
3. Wrap the dough in a cling foil and keep it in the fridge overnight.
1. Pre-heat oven at 180 degrees.
2. Remove the pastry dough from the fridge and let it rest for a while till it gets softer.
3. Lightly flour the kitchen counter and roll out the dough (don’t make it too thin).
4. Grease the tart moulds and line it with the dough. Remove the extra dough from the edges.
5. Fill the tart with beans and bake for 20 minutes or till the tarts turn biscuity and light brown.
6. Remove the tarts from the oven and let them cool down on the rack.
1. Take chocolate and cream in a pan and cook it on a double boiler till the chocolate melts and turns smooth, luscious.
For firewhiskey caramel:
1. Mix brown sugar, butter and cream in a pan on medium-low heat and stir for about 5-7 minutes till it’s thicker.
2. Let it cool down a bit and mix in the firewhiskey (chilli infused whiskey)
1. Remove the beans from the tart shells and fill chocolate ganache.
2. Drizzle firewhiskey caramel sauce on top and refrigerate for a while before serving.
Recipe & Cooking – Shirin Mehrotra
Styling and Photography – Amrita Kaur Ramsinghani