On Saturday I watched Tom Keridge’s best ever dishes and he made a Chocolate tart, obviously because it had chocolate in it I just had to make it and the chocolate pastry made it even more tempting.
The pastry was made from flour, icing sugar, cocoa powder, salt and 2 egg yolks.
You mix all the ingredients together and then put it in the fridge for 1 hour.
When the pastry has cooled roll it out onto the work surface until it is slightly bigger than the tin then blind bake the pastry for 10 – 15 minutes (Blind baking is where you cover the pastry with baking parchment and place beans or rice on top, then the pastry is baked) The reason for blind baking is to make sure the pastry is fully cooked as when the filling is put inside the tart the bottom might not necessarily get cooked.
When the pastry has been baked remove it from the oven and take off the backing parchment and the beans. Put the pastry back in the oven for another 15 – 20 minutes until the bottom is fully cooked and dry.
To make your filling melt chocolate with cream and pour the mixture into the cooled pastry place the tart in the fridge to set for 30 minutes.
Whilst the tart is setting roast a handful of whole almonds and then chop up to small pieces. Scatter them over the cooled tart and then make a coffee cream by whisking up coffee, sugar and cream until it holds it’s shape on the whisk. Using two spoons make quenelles from the coffee cream and place around the tart. Finish off dusting with cocoa powder.
Then you are done.