Flavours of France
DARK CHOCOLATE TART
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