CHOCO­LATE, FIG & NUT TART

Your Home and Garden - - A Very Merry Food Bag -

SERVES 8-10

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

TO DEC­O­RATE

Rabitos Royale Dark Choco­late Figs

(I got mine from souschef.co.nz)

Wal­nut halves

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.

yhg

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