Crunchy, crumbly cinder toffee makes a rich open torte with dark chocolate ganache even more decadent
- 375g sheet ready-rolled sweet dessert pastry
- crème fraîche, to serve
- butter, for the baking tray
- 4 tbsp golden syrup
- 200g caster sugar
- 1 tbsp bicarbonate of soda
- 300g dark chocolate, finely chopped
- 300ml double cream
- 3 large eggs
MethodIn a large saucepan, heat the golden syrup and caster sugar until the sugar is melted. Increase the heat and boil until it becomes a dark caramel, then remove from the heat and leave to cool for 2 mins. Add the bicarbonate of soda and whisk like mad; the bubbles will be extremely hot, so be careful not to splash any on you. Quickly pour onto the tray to set. Can be done to this stage 2 days ahead.
- 100g plain flour
- 50g ground almond
- 85g butter, cut into small pieces
- 25g caster sugar
- 1 egg yolk
- 150g/5oz bar dark chocolate, in pieces
- 2 egg whites
- 100g golden caster sugar
- 142ml carton ¼pint double cream
- 2 tbsp brandy or Tia Maria
- 284ml carton double cream
- 300g raspberry
- 125g/5oz punnet blueberries
- icing sugar, for dusting
- To make the pastry, put the flour and almonds in a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. You can do this in the food processor. Stir in the sugar. Add the egg yolk and 1 tbsp of cold water and mix to form a firm dough. Knead briefly, then wrap in cling film and chill for 15-20 minutes.
- Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the dough and use to line a 24cm flan tin. Trim off the excess pastry, then line the pastry case with greaseproof paper and fill with baking beans. Bake blind for 15 minutes, remove the paper and beans and cook for a further 7-10 minutes until crisp and golden. Leave to cool.
- To make the filling, melt the chocolate in a microwave on Medium for 2 minutes. Put the egg whites and sugar in a bowl over a pan of simmering water. Whisk for 5 minutes until thick, white and glossy. Remove from the heat and whisk for a further couple of minutes to cool it.
- Whisk the cream until it just holds its shape. Fold the chocolate and cream into the egg mixture, then add the brandy. Pour into the pastry case and smooth the top. Chill until set for about 20 minutes.
- To serve, whip the remaining cream until just stiff. Put a thin slice of tart on each plate. Spoon some cream on top and scatter with raspberries and blueberries. Dust with icing sugar.
- 150g chilled cubed butter
- 90g golden caster sugar
- 250g plain flour, plus extra for dusting
- 50g cocoa powder
- 1 egg
- 300ml double cream
- 200g bar white chocolate, chopped
- 1 tsp vanilla bean paste
- 2 eggs, beaten
- 50g golden caster sugar
- ½ vanilla pod
- 1-2 persimmons, cut into slices 1cm thick (you need 6 slices in total)
- 4 tbsp finely chopped pistachio, to serve
- Heat oven to 200C/180C fan/gas 6. Put all the pastry ingredients except the egg in a food processor. Add a pinch of salt and pulse until it has the consistency of chunky crumbs. Turn the motor back on and crack the egg in. Let it run until the mixture forms a ball, then remove.
- Roll the pastry out on a floured surface and use to line 6 x 8cm individual tart tins. Put in the freezer for 5 mins until hard. Line with baking parchment and baking beans. Place on a baking sheet, bake for 15 mins, then remove the parchment and baking beans. Bake for another 5 mins, then remove. Reduce the oven to 160C/140C fan/gas 3.
- To make the filling, put the cream in a heatproof bowl and microwave on High for 1 min, or heat over a pan of water. When hot, add the chocolate and stir until melted, then add the vanilla and eggs, whisk well, then pour into the tart cases. Bake for 10 mins, then cool at room temperature.
- Meanwhile, make the sugar syrup for the fruit, put the sugar, vanilla pod and 75ml water in a small saucepan. Heat until boiling, then simmer for 5 mins. When it’s syrupy, remove from the heat and add the persimmon. Put back on the heat for 1 min, then remove and cool to room temperature.
- Just before serving, add a slice of persimmon and a sprinkle of nuts to each tart.
- 15 cardamom pods
- 300ml pot double cream, plus a drizzle more (buy a 150ml pot and serve the extra on the side)
- 375g block sweet shortcrust pastry
- 200g white chocolate
- 1 large egg, at room temperature
- 3 tbsp golden caster sugar
- 2 tbsp freeze-dried raspberries (optional, available from Waitrose and Sainsbury's)
- 150g punnet raspberries, to serve
- Crack the cardamom pods open by squashing them gently using a pestle and mortar, or with the end of a rolling pin. Put the cream and cracked cardamom pods in a pan, heat gently, bubbling for 1-2 mins, then set aside to infuse for at least 2 hrs or, if you have time, cool then chill overnight.
- Roll out the pastry to the thickness of a £1 coin, then use to line a 23cm loose-bottom, fluted tart tin. Snip off most of the excess pastry with a pair of scissors, leaving about 2cm overhanging. Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6 and place a baking sheet on the middle shelf. Remove the tart case from the fridge, line with baking parchment or foil, and fill with baking beans. Place on the baking sheet and bake for 15 mins, then remove the parchment or foil and beans, and return the case to the oven for a further 10 mins until cooked through and starting to turn golden around the edges. Remove from the oven and, while the pastry is still warm, use a small serrated knife to slice off the excess pastry. Set aside to cool a little while you prepare the filling.
- Reduce oven to 140C/120C fan/gas 1. Chop the chocolate into small pieces and place in a large bowl. Whisk the egg and sugar in another bowl. Measure the cardamom-infused cream and top back up to 300ml with a splash of extra cream. Pour back into the pan and warm through on the hob until just steaming, but not boiling, then strain onto the chopped chocolate, discarding the cardamom pods. Leave to stand for a few mins, then stir until smooth and glossy. Add the warm chocolate cream to the egg, whisking as you go, until combined. Pour into the tart case, then carefully slide into the oven. Bake for 30 mins until just set (the filling should still have a wobble), then remove and chill for at least 2 hrs, or overnight.
- Place the freeze-dried raspberries in a mortar, and crush with a pestle to a dusty texture. To serve, scatter the raspberry dust over the tart. Serve in slices with fresh raspberries on top and a jug of cream on the side.