I’m not so sure if posting such a rich chocolate dessert after easter is such a good thing to do. The reason it came about is one of my eggs was so large it would take me a until christmas to eat it. So after I broke in to half of it and went mad, I used the remainder of the “half” to make this fine chocolate tart.
The fact I don’t have too sweet a tooth lends me to adding salt to a lot of my desserts. Think of salted butter caramel, I even add a touch to my custards and ice cream. In the same way salt will enhance a boring bit of pasta or potato, the same rule goes for chocolate. Those with a more mature palette will no doubt find that the chocolate they enjoy most is made with less sugar than normal commercial chocolate.
My recipe for my sweet pastry case came from Mary Berry. A good tip I have learnt, is to make sure you use icing(confectioners) sugar. This creates a more crumbly texture as opposed to using caster sugar which will result in a more solid case. Still perfectly fine, but you can now choose which texture of tart you require.
This makes one 23cm/9in tart.[purerecipe]
- 150g Plain Flour
- 100g cubed Unsalted Butter
- 25g Icing Sugar
- 1 Egg Yolk
- 1 Tbsp Cold Water
- 500ml Double Cream
- 400g, broken up. Dark Chocolate 70% Cocoa solids
- 2 Tsp Vanilla Extract
- 2, whisked. Eggs
- 1 TSp Sea Salt
- Zest of 1. Lime
Sweet Pastry Case
- Rub together the flour, butter and icing sugar until you make fine breadcrumbs. Add the egg yolk and one tablespoon of water. It should come together as a nice ball. If too dry add another tablespoon of water.
- I then roll the pastry while it is malleable. It needs to be 2-3mm thick. Place this into the pastry case and trim any excess and add to thinner areas. Place this in the fridge for at least 30mins for the pastry to rest. This helps prevent shrinkage. Blind bake in an 180°c Fan oven for 12mins. Remove the greaseproof and beans and cook for a further 10mins to ensure the base is cooked.
- Remove from the oven, turn down to 110c. Whilst the case is cooling, bring the cream to the boil with the vanilla. Once boiled remove from the heat, add the eggs and whisk continuously so they don't curdle. Add this to the chocolate. Keep stirring until it is all melted. Add the salt. Now put back into the case and cook for 30mins.