Dark chocolate tart
Pastry
100 grams of unsalted butter (softened)
65 grams of icing sugar
1 teaspoon of vanilla bean paste
1 teaspoon of salt
1 egg yolk
20 grams of almond meal
170 grams of plain flour
Dark chocolate ganache
350 millilitres of cream
350 grams of good quality dark chocolate (I use couveture)
For presentation
Whipped cream
Fresh raspberries
Pomegranate
Mint
Make the pastry
- In a large bowl using a wooden spoon, cream the butter, sugar, vanilla bean paste, salt and egg yolk.
- Add the almond meal and combine well.
- Add the flour and combine well.
- Form into a ball, wrap in cling wrap and rest in the fridge for at least 30 minutes.
- Pre-heat the oven to 200C. Lightly grease a flan tin.
- Turn the dough out onto a lightly floured surface. Use your hands to press and shape the dough into a rough circle. Do not knead the dough as this will overwork it and make it tough.
- Using a rolling pin, roll the dough out until it is approximately 3 mm in thickness. You can place a piece of non-stick baking paper over the dough to get it to the right thickness and assist with flipping the dough into the flan tin.
- Place the pastry into the flan tin. Pressing the pastry gently into the corners. Pierce the pastry with a knife.
- Rest in the tin in the fridge for at least 30 minutes.
- Remove the tin from the fridge and bake the pasty for approximately 20 minutes or until the pastry is golden brown. Set aside to cool.
NB: You can make the dough in a food processor. I just find that it’s easier to get it right if you can see what’s happening!
Make the dark chocolate ganache
- Place the dark chocolate in a heat proof bowl.
- Heat the cream in a small saucepan until almost boiling.
- Pour the hot cream over the chocolate and allow to sit for 30 seconds.
- Mix the chocolate and cream together, ensuring there are no lumps.
Assemble the dark chocolate tart
- Pour the dark chocolate ganache into the pastry case.
- Allow to set and then top with fresh cream, raspberries, pomegranate and mint.
