- 1/2 cup unsalted butter, cut into 8 Pieces, softened
- 1/4 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 tablespoon milk
- Few drops vanilla
- 1 1/3 cups chopped bittersweet chocolate or bittersweet Chocolate Pieces (8 ounces)
- 3 tablespoons sugar
- 1 tablespoon CHambord or creme de cassis (optional)
- 1/4 teaspoon salt
- 1 1/4 cups whipping cream
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped pistachios
- 1 - 2 pinches coarse sea salt
MethodBeat with an electric mixer on medium speed until combined. Scrape side of bowl; add flour. Beat on medium speed until the mixture looks like clumpy sand. Scrape bowl. Add milk and vanilla; beat on low speed until dough comes together. Gather flour mixture into a ball, kneading gently until it holds together. Wrap pastry in plastic wrap and chill for 30 minutes.
- 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.
- 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
- To make the honeycomb, butter a large baking tray and line with baking parchment. In 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.
- Line a 23cm round, loose-bottomed tart tin with the pastry, leaving any extra overhanging the edges. Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line the pastry case with baking parchment, fill with rice or baking beans and bake for 15 mins. Remove the baking beans and parchment, and bake for another 5-7 mins until golden brown. Remove from the oven and turn it down to 140C/120C fan/gas 1.
- To make the filling, put the chocolate in a bowl set over a pan of barely simmering water. Leave to melt without stirring too much. Put the cream in a small pan and bring to the boil. Whisk the eggs in a large bowl, then pour over the cream, mixing the whole time. Add the chocolate to the cream mixture along with a pinch of salt and mix well to combine.
- Carefully pour the mixture into the tart case, place in the oven and switch it off. After 20 mins, remove and chill for at least 2 hrs to set. Serve the tart in slices scattered with crumbled honeycomb, with crème fraîche on the side.
- 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.