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Archive for June, 2013

Daniel’s Essential Tarte Au Chocolat

Tuesday, June 25th, 2013

Daniel’s Essential Tarte Au Chocolat

Close-up of Chocolate

Sugar Pastry;

  • 250g soft unsalted butter
  • 160g of caster sugar
  • 2 large organic free range eggs, beaten
  • 500g organic plain flour

Method;

  1. Beat the sugar and butter in a mixer
  2. Gradually add in the beaten egg
  3. Sift in the flour and mix gently (by hand is best)
  4. Gather the dough until smooth (avoid over kneading as it extends the gluten and will make the pastry tough and unpleasant)
  5. Preheat the oven to 190 degrees (gas mark 5)
  6. Line a 21cm flat tin with the pastry allowing it to hang over the edges
  7. Line with baking parchment and dry beans, chill for 15 minutes and bake it “blind” for 15 minutes
  8. Remove the parchment and beans
  9. Trim the pastry level with the top of the tin
  10. Bake for a further 10 minutes until crisp
  11. Keep a close eye on it to avoid over colouring the pastry

Filling;

  • 100g dark chocolate
  • 50g milk chocolate
  • 50g white chocolate – (Melted Together)
  • 120ml double cream
  • 3 tablespoons of Irish Whiskey
  • 2 large organic free range eggs, beaten
  • 50g caster

Method;

  1. Bring the cream and whiskey to the boil
  2. Mix into the melted chocolate
  3. Beat the eggs with the sugar and fold in
  4. Heat the oven to 150 degrees (gas mark 2)
  5. Pour the filling into the pre-baked base
  6. Bake for 40 minutes taking care not to overcook
  7. Cool until the filling is the consistency of whipping cream

Serve at room temperature with ice-cream clotted cream and grand marnier chocolate sauce.

 

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