This week was chocolate week in the Great British Bake Off. I did briefly consider making a chocolate centre-piece, however spending most of the weekend at my brother in law’s wedding meant that realistically it wasn’t going to happen.
I decided to make a chocolate tart and first looked at a nice easy one with pomegranate on the Tesco Baking Ideas section. It looked nice and quick but being a glutten for punishment I eventually decided on a baked chocolate tart with a heart pattern.
I adapted my normal sweet pastry ti be a chocolate pastry and made a chocolate custard which I then baked. To make the heart pattern simply pipe dots of white chocolate custard in a spiral pattern then starting at the centre of the spiral draw a skewer slowly through all the dots in the spiral to turn them into hearts.
- 110g Plain flour
- 15g Cocoa powder
- 15g Castor sugar
- 75g Unsalted butter
- 1 egg yolk
- For the filling
- 3 Eggs (beaten)
- 300ml Double cream
- 1 teaspoon Vanilla essence
- 300g dark chocolate (melted)
- 50g white chocolate (melted)
- Pre-heat the oven to 180C fan
- In a large bowl mix together the flour, cocoa and sugar
- Rub in the butter
- Stir in the egg yolk and kneed briefly to make sure the egg is distributed evenly
- Wrap the pastry in cling film and chill for at least 20 minutes
- Grease a 9 inch fluted tart tin using your fingers to get right into the ridges
- Roll out the pastry on a non-stick mat or grease proof paper
- Turn the pastry into the tin and push into the edges
- Cut off the excess pastry from the top and line with grease proof paper and baking beans
- Bake for 15 minutes at 180c fan then remove from the oven, remove the grease proof paper and baking beans and make the filling
- Set your oven to 150 fan
- Heat the cream in a pan until it starts to look fuzzy but doesn't boil
- Mix the vanilla essence with the beaten eggs and pour into the cream whisking continually
- Remove the custard from the heat and continue to mix until it thickens and begins to cool.
- Pour about 50ml of the custard into a bowl and keep to one side
- Add the melted dark chocolate to the remaining custard and mix until smooth
- Pour into the blind baked tart case
- Add the melted white chocolate to the 50mlof custard placed to one side and mix until smooth
- Place the white chocolate custard in a piping bag and pipe dots in a spiral from the centre to the outside of the tart.
- Starting again at the centre draw a skewer / cocktail stick slowly around the spiral to turn the dots into hearts
- Bake for 20 minutes then turn off your oven, open the door and leave the tart in the oven for a further 10 minutes.
- Remove the tart from the oven and leave to cool completely before removing the tart from the tin
This week Tesco very kindly sent me some vouchers to help me make my baked chocolate tart, I got a great selection of baking goodies which went into making my chocolate tart.