Jumat, 23 Februari 2018

Millionaire's chocolate tart


    375g % dessert shortcrust pastry
    1 tsp vanilla

    paste or extract

    , for dusting
    250g/9oz caramel

    (we used Carnation caramel from a can)
    100g 70% simple chocolate, broken into pieces
    100g white chocolate
    White chocolate squares, stacked

    , broken into pieces
    6 tbsp melted butter

    2 eggs

    , plus 3 egg yolks
    4 tbsp golden caster sugar
    icing sugar and single cream, to serve (non-compulsory)


    Break the pastry into chunks and drop right into a meals processor. Drizzle over the vanilla paste and pulse until the vanilla is speckled via the pastry (the extract ought to be absolutely absorbed). Tip out onto a floured surface, carry collectively into a ball, then roll out to line a 23cm tart tin (depart any overhanging pastry as you will trim this away whilst the tart is baked). Chill for 30 minutes.

    Heat oven to 200C/180C fan/gas 6. Line the pastry with greaseproof paper. Fill with baking beans, bake blind for 15-20 mins, then eliminate the paper and beans and bake for 5-10 mins extra until faded golden. Carefully spread caramel over the base and set apart at the same time as you are making the filling. Lower oven to 180C/160C fan/gasoline four.

    Melt the goodies in a bowl over a pan of barely simmering water, then stir in the melted butter. Whisk the eggs, yolks and sugar collectively with an electric whisk in a large mixing bowl for 10 mins, until light and thick enough to go away a trail whilst the beaters are lifted up. Fold in the melted chocolate with a big metallic spoon, then scrape into the tin.

    Bake for 20-25 mins – the floor need to be set and puffed but nonetheless with a moderate wobble. Cool, then chill for as a minimum three hrs or overnight, before dusting with icing sugar and serving.
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