CHOCOLATE, FIG & NUT TART
This rich, decadent tart filled with chopped dried figs and walnuts is a perfect match to a quiet whisky or espresso late at night when the kids are hopefully asleep. I’ve added a few Spanish Rabitos Royale Dark Chocolate Figs on the top – they are filled with a rich dark chocolate and brandy mousse which makes this tart a wee bit wicked. Serve with pillows of soft whipped cream.
INGREDIENTS 1½ cups plain flour
4 Tbsp cocoa powder
4 Tbsp icing sugar
175g cold butter, cut into cubes
1 large free-range egg yolk
1 tsp instant coffee, loosened in 2 Tbsp warm water, cooled
500ml fresh cream
375g good-quality dark chocolate 2 large free-range eggs, beaten
75g caster sugar
½ cup chopped dried figs
½ cup chopped walnuts
Rabitos Royale Dark Chocolate Figs
(I got mine from souschef.co.nz)
Edible gold flakes (from tuscanediblegold.co.nz) 2-3 wiggly antler-like twigs
Grease a loose-bottomed fluted 23cm tart tin. Sift flour, cocoa powder and icing sugar into a food processor.
Add butter then pulse until mixture resembles breadcrumbs. Add egg yolk and coffee mixture and pulse until dough comes together. Tip out onto a floured surface and form into a disc. Wrap in plastic wrap and chill for 20 minutes.
Preheat oven to 190°C fanbake. Roll out pastry to a 26cm circle.
Press pastry into tin and trim edges. Prick base all over with a fork and return to fridge to chill for 20 minutes.
Line chilled pastry with greaseproof paper, then fill with baking beans or rice. Bake for 15 minutes, then remove paper and beans and bake for 5 minutes, until golden. Set aside to cool. Keep oven on.
Heat cream in a pan on medium heat until almost boiling. Break chocolate into a bowl, pour in hot cream and stir until chocolate has melted. Gently stir in eggs and caster sugar. Leave mixture to cool.
Scatter figs and nuts over tart base then pour on cooled chocolate mixture.
Bake tart for 30 minutes or until filling is almost set but still has a little wobble in the centre. Let cool, then refrigerate.
Remove from fridge 30 minutes before serving. Add twigs so they look like antlers. Decorate with Rabitos Royale figs and walnuts and sprinkle with gold flakes. Serve with soft whipped cream.