Home > Graham Tinsley > Dishes > Chocolate Tart

 

 

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Makes 1 x 8” Tart

 

Ingredients   5 Egg Yolks 300ml Double Cream 130ml Merlin Liquor 100grms Dark Chocolate 140grms Caster Sugar Sweet Pastry 450grms Plain Flour 225grms Butter 110grms Icing Sugar 2 Eggs

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Method

1.In a mixer fitted with a paddle mix the flour and butter together to breadcrumbs, add the sugar, add the eggs, do not over mix.
2.Remove from the mixer, wrap in cling film and rest in the fridge.
3.Line the tart ring with sweet pastry allowing it to overhang the sides. Cover the lined flan ring with cling film then fill with flour, pressing down to form a solid block of flour.
4.Put the flan ring in a preheated oven at 150oC and bake blind for about 15 minutes.
5.Keep checking the pastry in the flan ring to make sure it is cooking, when almost cooked remove the flour and cling film, it will come out in one solid block.
6.Place the ring back into the oven for a further 5 minutes to cook the inside of the ring.
7.Bring the cream to the boil, remove from the heat and stir in the chocolate until melted
8.Lightly mix the eggs and sugar together in a bowl and stir in the chocolate mix.
9.Finally stir in the liquor.
10.Pour the mix into the pastry cases and bake at 140oc for about10-15 mins or until the tarts are set with a little wobble in the centre.
11.Cool at room temperature, then trim off the excess pastry with a serrated knife.

 

Raspberry Crackling

 

Ingredients

250grms Caster Sugar
100ml Water
20grms Dried Raspberry Crumble ( company MSK )

 

Method

1.Put the sugar and water together in a pan and bring to the boil.
2.Keep boiling the mixture until it turns to a light caramel colour.
3.Pour out the mixture onto a rubber baking mat.
4.Whilst still hot, quickly spread with a palette knife and sprinkle with the raspberry crumble.
5.Allow to cool and then break into random pieces.

 

Garnish

Crème Chantilly
Raspberries
Raspberry Coulis

Crème Chantilly

200mls Double Cream whipped with 1 teaspoon of Icing sugar and a couple of drops of Vanilla Extract to taste.

 

Raspberry Coulis

1 Punnet of fresh raspberries liquidised with 2 teaspoons of Icing sugar then push through a sieve.

 

To Serve

Allow the Tart to get to room temperature then cut into 8 portions.
Place onto the plate and garnish with a quenelle of the crème Chantilly, a little raspberry coulis 3 pieces of fresh raspberry and a couple of pieces of Crackling.

 

What Could go Wrong

1.Timing, the tart must be cooked first then allowed to cool at room temperature. Do not put into the fridge or the tart will crack.
2.When cooking the caramel, you must keep cleaning the side of the pan with a clean pastry brush dipped in cold water otherwise crystals will form on the side of the pan and spoil the caramel.
3.The raspberry crumble must be sprinkled onto the caramel whilst still hot or they will not stick.
4.To make the quenelle of Chantilly cream, dip a spoon into hot water and scrape across the top of the cream.
5.When the Crackling is cooked put it in an air tight container or make one with a tub covered with cling film, steam from the kitchen will make the Crackling go soft.