WARM CHOCO­LATE TART

Epicure - - COOKBOOK CRITIC -

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.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.