Le­mon­grass, ginger and lime leaf choco­late tart

Period Living - - Recipes -

This is such a deca­dent tart, com­bin­ing rich dark choco­late spiced up with fra­grant le­mon­grass, lime leaves and ginger. The ly­chees, filled with white choco­late and chopped lime leaves, add an el­e­ment of sur­prise. Rasp­ber­ries filled with this mix are equally de­li­cious.

SERVES 6-8

For the Sweet pas­try Case:

200g of plain flour

70g of caster sugar 100g of chilled, un­salted

but­ter, diced

2 egg yolks

2–3 tb­sps of milk

For the tart:

275g of dark choco­late,

bro­ken into small pieces 275ml of dou­ble cream

4 sticks of le­mon­grass,

very finely chopped 3 tsps of ground ginger

3 kafir lime leaves, very finely chopped Juice of 1 lime 6 egg yolks 1 pre­cooked sweet pas­try tart case

For the ly­chees:

250g of white choco­late, ● bro­ken into small pieces 2 kafir lime leaves, finely chopped

1 small can of ly­chees, drained

Co­coa pow­der, for dust­ing

1 To make the sweet pas­try case, mix the flour and sugar to­gether in a food pro­ces­sor. Add the but­ter and pulse un­til in­cor­po­rated and the mix re­sem­bles fine bread­crumbs. With the mo­tor run­ning, add the egg yolks and enough milk to form a soft dough, adding more if nec­es­sary. If mak­ing by hand, rub the but­ter into the flour, add the sugar and then bring it to­gether with the egg yolks and milk. Re­move the pas­try and roll into a ball; wrap in

cling­film and chill in the fridge for 20–30 min­utes.

2 Pre­heat the oven to 180°C/350°F/GAS Mark 4.

Roll the pas­try out be­tween two sheets of bak­ing pa­per (or on a lightly floured sur­face) un­til it is large enough to fill a dia.20cm tart case with a slight over­hang. Re­move the top sheet of the pa­per and in­vert the pas­try into the tin, then re­move the re­main­ing pa­per and lightly press the dough into the tin, pay­ing spe­cial at­ten­tion to the edges. Cut away any over­hang­ing edges, then rest in the fridge or freezer for 15 min­utes (which will prevent the pas­try from shrink­ing dur­ing cook­ing).

3 Line the pas­try shell with pa­per, fill with bak­ing beans or rice, place on a bak­ing tray and cook for 10 min­utes. Care­fully re­move the pa­per and beans and re­turn to the oven for a fur­ther 5 min­utes or un­til the base is dry to touch. Leave to cool in the tin.

4 To make the tart, place the choco­late, cream, le­mon­grass, ginger, lime leaves and lime juice in a heat­proof bowl and heat over a pan of barely sim­mer­ing wa­ter un­til the choco­late has melted. Stir un­til the mix­ture is smooth. Re­move the bowl from the heat and leave to cool.

5 Whisk the egg yolks into the choco­late mix­ture, one at a time. Pour the mix­ture into the pre­pared pas­try case and cook for 5 min­utes, or un­til just set and shiny. Leave to cool, then re­frig­er­ate un­til about 1 hour be­fore you are ready to serve (this is best served at room tem­per­a­ture).

6 To pre­pare the ly­chees, place the white choco­late and lime leaves in a heat­proof bowl and heat over a pan of barely sim­mer­ing wa­ter un­til the choco­late has melted. Re­move from the heat and leave to cool un­til slightly thick­ened or pip­ing will be dif­fi­cult.

7 Spoon the mix­ture into a small pip­ing bag, and squeeze into the cen­tre of each ly­chee. Re­frig­er­ate un­til the choco­late has set. To as­sem­ble, dust the tart with co­coa pow­der and serve with the choco­late ly­chees.

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