WARM CHOCOLATE TART
Serves 6
Prep time 1 hour
Cook time 25 minutes
Refrigeration time 2 hours 30 minutes
equipment
2 sheets of food-safe acetate
1 tart mould or pan, 7-inch (18 cm) diameter 1 piping bag almond shortcrust pastry
1 stick (4 oz./120g) butter, room temperature + a little extra for the moulds scant ½ tsp (2g) table salt
⅔ cup (3¼ oz./90g) confectioners’ sugar 3 tbsp (½ oz./15g) ground blanched almonds
1 egg cake flour, divided: ⅔ cup (2 oz./60g) + 2 cups (6⅓ oz./180g) • Prepare the almond shortcrust pastry. In a mixing bowl, soften the butter and mix with the salt, confectioners’ sugar, ground almonds, egg, and ⅔ cup (2 oz./60g) cake flour.
• As soon as the ingredients are mixed through, add the remaining flour and mix until just combined. Cover in plastic wrap and chill for about 1 hour. Roll the dough out to a thickness of ⅛-inch (3mm) between two sheets of acetate and chill it for about 30 minutes, ensuring that it is flat. Preheat the oven to 300°F–325°F (150°C–160°C) and bake for about 20 minutes, until it is a nice golden colour.
baked bittersweet ganache
4¼ oz. (120g) bittersweet chocolate, 70 percent cocoa
½ cup + 2 tbsp (150ml) milk
½ cup + 2 tbsp (150ml) whipping cream 3½ tbsp (1½ oz./40g) sugar
2 egg yolks a little unsweetened cocoa powder, for dusting
• Prepare the bittersweet chocolate ganache. Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500W maximum, stirring from time to time). Bring the milk, cream, and sugar to the boil in a saucepan. Gradually pour one-third of the boiling liquid over the melted chocolate.
• Using a flexible spatula, energetically mix the liquid into the chocolate, drawing small, quick circles in the centre to create a shiny, elastic “kernel”. Incorporate the second third of the liquid and mix in exactly the same way. Pour in the remaining third, using the same stirring technique. Incorporate the egg yolks and chill for at least 1 hour.
• Preheat the oven to 350°F–375°F (180°C–190°C). Spoon the ganache into a piping bag and pipe it out into the tart shell. Bake for 5-7 minutes. Dust lightly with cocoa powder and serve immediately.