ScarlettChocolate Tart
June 2nd 2006 03:34
Chocolate Tart
About Tart
“Tart” originated from the 14th century and its name basically means "pies without the top crust". It was first introduced during the medieval era where it was common to have elaborate and decorative tarts served at the banquets.
INGREDIENTS
Serves 8-10
For the rich sweet pastry (makes 1 Kg / 2lb 4oz)
250gm unsalted butter, softened at room temperature
180 gm caster sugar
4 vanilla pods
2 x size 2 egg, beaten
500 gm plain flour
¼ teaspoon salt
1 egg yolk beaten with a little water, to glaze
For the chocolate filling
400 gm dark chocolate, ideally 60% cocoa solids, finely chopped
150 ml milk
250 ml / 1 cup double cream
2 eggs, beaten
For the stock syrup (make about 1.5 litres / 6½ cups)
1 litre / 4½ cups cold water
grated zest of 1 lemon
For the candied orange peel, to serve
2 – 3 oranges
150 ml Stock syrup
For garnish
1 x quantity Candied Orange Peel
whipped cream
icing sugar
cocoa power
1. To prepare the Stock Syrup, put the sugar, water and lemon zest into a heavy-based saucepan. Bring slowly to the boil, stirring occasionally. When all the granules of sugar have dissolved, boil the syrup for about 5 minutes. Then cool and store in the refrigerator in a sealed container until required.
2. To prepare the Candied Orange Peel, peel the oranges thinly, making sure there is no bitter pith attached to the skin, and cut the peel into very fine julienne strips. Blanch the peel in boiling water for 1 minute, drain then refresh in cold water. Pat dry with kitchen paper towels.
3. Pour 150 ml Stock Syrup into a saucepan and bring to the boil. Add the blanched peel and simmer for about 10 minutes.
4. Using a slotted spoon, remove the peel from the Stock Syrup and spread the strips out on a tray lined with non-stick silicone baking sheeting. Place the tray in a very low oven, or a warm airing cupboard, for about 45 – 50 minutes to dry out.
5. To make the Rich Sweet Pastry, this sweet, vanilla-scented pastry can be made in an electric mixer then divided into batches of 250gm or 500gm or according to the recipe required. Any leftover pastry can be frozen.
6. Mix the butter and sugar in an electric mixer until smooth but not fluffy. Slit open the vanilla pods, scrape out the seeds and add them to the mixture. Gradually add the eggs, one by one, watching that they don’t curdle. Stop the machine once or twice and scrape down the mixture.
7. Sift together the flour and salt in a large bowl. Turn the machine down to its lowest speed and spoon in the flour in stages. As soon as the mixture clings together as a crumbly dough, stop the machine, remove the dough and knead it lightly by hand to a smooth, round ball. Cut-one-third off the pastry dough for use. Wrap another two one-third leftover pastry in cling film and store in the freezer where it will keep for several weeks.
8. On a lightly floured board, roll out the pastry dough so that it is large enough to line, with some overhang, a 21-cm / 9-in flan tin with a removable base. Do not trim too exactly at this stage, allowing the edges to overhang slightly. Press the pastry well into the sides and make sure there are no tears. Lightly prick the base. Reserve any leftover pastry for patching.
9. Cover with cling film or greaseproof paper, weigh down the base with baking beans or bread crusts and chill in the refrigerator for 20 minutes. Preheat the oven to 180 degrees Celsius.
10. Place the flan case on a baking sheet and bake for about 10 minutes or until the pastry is just set. Remove the cling film or the paper and baking beans. Using a sharp knife, trim the edges neatly. Patch any tears with leftover pastry. The aim is to have an unbroken top edge so the filling remains level.
11. Return the flan case to the oven for 5 minutes or until it just begins to colour; remove and brush with a glaze of egg yolk beaten in a little water. Lower the oven to 130 degrees Celsius and bake the case for 3 minutes to seal the glaze. Remove and set aside.
12. Meanwhile, to prepare the chocolate filling, place the chopped chocolate in a bowl. Bring the milk and cream just to the boil in a saucepan, then pour onto the chocolate, whisking until the chocolate has melted and the ingredients have amalgamated.
13. Put the beaten eggs in another bowl and pour in the chocolate mixture, whisking well. Strain through a fine sieve to ensure the mixture is smooth.
14. Return the flan case to the baking sheet and place on the oven shelf which you have lifted out slightly. Pour the chocolate mixture into the case, taking the mixture as high up the sides as you dare. It should be almost flush with the top.
15. Carefully reposition the shelf and bake the tart for about 25 minutes or until the filling has started to set. Turn off the oven, leaving the tart inside for a further 30 minutes, then remove and set aside to cool completely. When cool, push up the base to remove from the tin.
16. To serve, garnish with whipped cream and Candied Orange Peel dusted with icing sugar and cocoa powder.
**From “Gordon Ramsay’s Passion for Flavour” and “Refreshing after Dinner Treats”. **
Tips:
1. Stock syrup is useful for a great many dessert methods such as poaching fruit, coating dried fruit such as Apple Tuiles or providing a base for fruit salads and fruit terrines. Because of its high sugar content, Stock Syrup keeps well in the refrigerator for at least 3 months. It is always useful to have a batch to hand.
2. Candied Orange Peel makes a very versatile garnish for both sweet and savoury dishes and is an excellent use for leftover orange peel.
3. The pastry cases can be prepared and kept in the fridge days ahead before use.
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