Flavours of France

DARK CHOCO­LATE TART

Living France - - À La Maison -

En­joy this rich tart flavoured with can­died le­mon and yuzu, and fleur de sel sea salt BISTRO CLAS­SICS

Serves 8-10 Prepa­ra­tion time: 30 min­utes Cook­ing time: 30 min­utes plus 3 hours’ chill­ing

• 1 sheet ready-made short­crust pas­try

• ¾ cup (200ml) whip­ping cream

• Finely grated zest of 1 le­mon

• 11oz. (300g) bittersweet choco­late, finely chopped

• 3 egg yolks

• 3 ta­ble­spoons (45g) unsalted but­ter

• Can­died le­mon and yuzu peel (from Asian food stores)

• Fleur de sel sea salt flakes, to dec­o­rate

1 Pre­heat the oven to 400°F (200°C/ Gas Mark 6).

2 Line a 9-10in. (23-25cm) tart pan with the pas­try. Line the pas­try shell with parch­ment pa­per and fill with pie weights. Bake blind for 20 min­utes un­til the pas­try is nice and golden, re­mov­ing the weights and parch­ment pa­per for the last 5 min­utes. Re­move from the oven and let cool.

3 Heat the cream in a pan with the le­mon zest. Put the chopped choco­late into a bowl and strain the cream over it. Stir, add the eggs and but­ter and stir again.

4 Pour the choco­late mix­ture into the cooled tart shell and let cool com­pletely.

5 Dec­o­rate the top of the tart with the can­died le­mon and yuzu peel and a sprin­kling of sea salt.

6 En­joy with a glass of Banyuls.

Recipe and pho­to­graph taken from C’est Bon: Recipes In­spired by La Grande Épicerie de Paris by Tr­ish De­seine (Flam­mar­ion, 2016). Pho­tog­ra­phy by Deirdre Rooney.

ON THE MENU NEXT MONTH… …QUAIL WRAPPED IN VINE LEAVES We share the recipe for this tasty dish

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