Sunday, 10 March 2013

Rich Chocolate Tart

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

Ingredients
150g plain flour
100g butter (room temperature)
1 heaped tbsp cocoa powder
100g icing sugar
1 egg (beaten)
Pinch of salt

Method
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

Ingredients
280g dark chocolate (70% cocoa solids)
230ml cream
140ml milk
2 eggs
100g caster sugar

Method
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 
    'sabayon').
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.




E-D's Notes
- 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 GΓΌ 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 
   library.

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