Although I couldn't be with my own wonderful Mom for today's mother's day celebrations, next week will be Mother's weekend and I'm really looking forward to it! That said I had such a lovely day today, celebrating Mother's Day with Molly and his family. I made a special dinner for the occasion and most importantly of course, a very special dessert! Molly's Mam is a really big fan of chocolate at the moment, so a Rich Chocolate Tart was the order of the day. I got this fantastic Gu Chocolate Cookbook a few weeks ago and somehow completely forgot about it! Last night I was doing one of my favourite things to do.....flicking through cookbooks and musing about the week ahead and what I am going to make. I found this recipe and thought it looked incredible. I actually went to bed last night looking forward to getting up so I could make the chocolate sweetcrust pastry....worrying, perhaps! Here is an adapted version of the Irresistible Chocolate Tart which features in the book.
Rich Chocolate Tart
For the Chocolate Sweetcrust Pastry
150g plain flour
100g butter (room temperature)
1 heaped tbsp cocoa powder
100g icing sugar
1 egg (beaten)
Pinch of salt
1. Place half the flour, salt and butter in bowl and blend together with a spatula until smooth.
2. Sift the cocoa, icing sugar and remaining flour over the mixture and rub with your fingertips
until a breadcrumb consistency is created.
3. Add the beaten egg, and using a fork to bind the mixture together until it forms a dough. Then
wrap the dough in cling film and place in the fridge for 2 hours.
4. Grease a 20cm or 26cm round fluted tart tin. Roll our the pastry thinly and line the tart tin,
cutting off any excess pastry with a sharp knife. Lightly prick the base the case all over.
Place a large circle of parchment paper into the pastry case and fill with baking beans. Place
in the oven at 170C for 10-15 minutes. Next remove the pastry case from the oven. Remove
the baking paper and beans and place the pastry case back in the oven for a further 10
minutes or until the pastry case feels dry.
For the Chocolate Filling
280g dark chocolate (70% cocoa solids)
100g caster sugar
1. Place the milk and cream in a saucepan and bring to the boil. Place the chocolate in a heat
proof bowl broken into small pieces. Pour the cream/milk mixture over the chocolate and stir
until the chocolate melts.
2. Next place the eggs and sugar in a heatproof bowl, set over a pan of boiling water. Using an
electric hand mixer mix the sugar and eggs together for a few minutes over the heat until the
mixture is warmed through (approximately 3 minutes). Remove from the heat and continue to
whisk the mixture for five minutes incorporating as much air as possible (this is called a
3. Next, fold half the flour into the chocolate mixture, and the gently fold in the remainder. Pour
the mixture into the prepared pastry case and place in the oven for 11-12 minutes at 110C.
Remove from the oven when the filling is set, however still slightly wobbly. Leave on the
counter top to cool and set for approximately 2 hours. The tart is best served at room
temperature and is better not placed in the fridge to cool.
- I served this tart with a scoop of vanilla ice cream. I also tried some delicious cream
cheese frosting which was left over in the fridge. The flavours worked really well together and
the frosting complemented the rich chocolate flavour beautifully.
- This tart is incredibly rich and a little slice really goes a long way, so though I made a 20cm
tart, it was the perfect amount for 6 people with a little left over.
- I would highly recommend the Gü chocolate cookbook. There are lots of really inspiring and
unique ideas both sweet and savoury and the book is a very welcome addition to my kitchen