WEST INDIES CHOCO­LATE TART

Friday - - GOOD FOOD -

The Caribbean is one of my favourite hol­i­day des­ti­na­tions. Gre­nada is called the Spice Is­land and it grows some amaz­ing spices as well as ca­cao. In this recipe I’ve com­bined these fab­u­lous lo­cal in­gre­di­ents. It’s a deca­dent ex­otic dessert with a crunch! Serves 8 Prep time: 20 mins, plus chill­ing time Cook­ing time: 20 mins 250ml sin­gle cream 50g glu­cose syrup 1 vanilla pod, split 1 star anise 1 cin­na­mon stick 1/2 tsp freshly grated nut­meg 200g dark choco­late, bro­ken into pieces 75g un­salted but­ter 1 blind-baked choco­late short­crust pastry case (22 x 22cm and 3cm deep)

FOR THE NOUGA­TINE 50ml milk 125g un­salted but­ter, chopped 50g glu­cose 150g golden caster su­gar 75g flaked al­monds, toasted 25g cof­fee beans, crushed

TO DEC­O­RATE cin­na­mon sticks, star anise and co­coa pow­der

1Put cream, glu­cose, vanilla pod and spices into a pan and bring to the boil. Re­move from heat and set aside to in­fuse for 10 mins.

2Place choco­late in a large bowl. Pour the in­fused cream through a sieve over the choco­late. While the mix­ture is warm, add but­ter and stir very gen­tly us­ing a wooden spoon un­til blended – it should melt in the resid­ual heat. Don’t stir too much. Pour the mix­ture into the pre­pared pastry case and leave to set in the fridge.

3Pre­heat the oven to 180°C (fan 160°C) and line a bak­ing tray with sil­i­cone paper.

4To make the nouga­tine, put milk, but­ter and glu­cose into a clean pan and heat gen­tly un­til the but­ter has melted. Add su­gar and stir un­til dis­solved. In­crease the heat un­til you have a thick syrup, but not a caramel (106°C on a su­gar ther­mome­ter, if you have one). Re­move from heat and stir in al­monds and crushed cof­fee beans. Pour the mix­ture on to the pre­pared bak­ing tray and bake in the oven for 12-15 mins, or un­til the nouga­tine has turned a nice caramel colour.

5Leave the nouga­tine to cool un­til brit­tle. Break into large pieces and dec­o­rate the tart by push­ing pieces of nouga­tine into the set fill­ing.

6Fin­ish dec­o­ra­tion with cin­na­mon sticks, star anise and fi­nally with a gen­er­ous dust­ing of co­coa pow­der. A rich crème anglaise flavoured with vanilla would be the per­fect ac­com­pa­ni­ment for this in­dul­gent dessert.

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