I love a good tart. I really do! Infinitely adaptable and a hell of a lot quicker to knock up then most of my normal baked goods. This little number was cooked up for my last ‘How to bake’ slot on Verity Cowelys BBC Radio Nottingham show.
What started out as a quick talk about a specific bake on the radio has now turned into a monthly competition between Verity and I as we try to outdo one another with our baking skills. After four challenges so far, I still find myself the holder of the BBC baking crown but I fear Verity wont let that pass for too much longer!
This chocolatey beast was inspired by the Bake Off’s first ever Chocolate week and should probably have been posted many weeks ago but I seemed to completely forget about it some as the weeks have passed. Ah well, I’m sure you can forgive me.
Crumbly Chocolate shortcrust pastry is filled with a filthy rich chocolate mousse before being topped with a dark Chocolate Ganache. The whole bad boy then gets covered in homemade honeycomb which complements the soft squidgy tart beautifully.
This tart is very much a serve straight from the fridge number. Keep it on the kitchen side for too long at your peril as, once cut, it will soon become a squidgy mess. You have been warned!
1 Free range egg
125g Plain Flour
40g Cocoa powder
25g Ground Almonds
12g Chilled Butter
55g Caster Sugar
Place all ingredients into the bowl of a food processor and run on medium speed until a dough ball is formed. This normally takes around 30 seconds. Wrap and place into the fridge for 10mins.
Once chilled, remove from the fridge and roll out to ¼” thick on a floured work surface.
Use a rolling pin to transfer the pastry to a 20cm tart tin. Make sure to press the pastry into the edges. Patch any holes with spare pastry. Prick the base and place back into the fridge for a further 10mins. Pre-heat the oven to 180c.
Remove the tart from the fridge and fill with baking paper and baking beans. Bake for 10mins before removing the beans and baking for a further 5min.
Remove from the oven and leave to cool.
125g caster Sugar
50ml Cold water
2 Large free range eggs, separated.
65g Caster Sugar
15g Corn Flour
15g Plain Flour
350ml Full Fat Milk
75g Dark Chocolate – chopped
150g Praline Paste
Place the 125g caster sugar in a pan with the cold water and heat to 122c (use a sugar thermometer).
Whisk the egg whites till stiff before slowly pouring the sugar syrup onto the eggs whilst whisking constantly. Continue whisking till cool. Cover and place to the side.
Put the milk into a saucepan and heat until boiling.
In a separate bowl place the egg yolks, 65g sugar and flours and whisk till combined.
Once the milk is boiling, pour onto the egg yolk mix whilst whisking. Pour the mix back into the saucepan and, over a medium heat, stir until thickened. This should take around 1min.
Add the chopped chocolate to the crème pat and stir to combine.
Pour into a bowl, cover and place into the fridge until cool.
Once cooled, fold the two mixtures together thoroughly whilst adding the praline. Pour into the cooled tart base, leaving a small space at the top for the Ganache and place into the fridge to set.
150g Dark Chocolate – Chopped
100g Double Cream
Heat the double cream until boiling. Pour over the chopped chocolate and stir until all the chocolate has melted. Pour over the cooled mousse, using a pallet knife to help get to the edges.
200g Caster Sugar
5tbsp Golden Syrup
2tsp Baking Soda
Place the sugar and syrup into a pan and heat until melted and a deep amber colour is achieved.
Quickly add the baking soda and stir to combine. Pour onto baking paper and leave to set for 1 hour.