Recipe: Chocolate tart

For the pastry
250g plain flour
100g diced butter
100g icing sugar
Pinch of salt
Two eggs at room temperature

For the filling
400g good-quality cooking milk chocolate
200ml milk
300ml double cream
Seven eggs
70g caster sugar

For the glaze
300ml water
350g sugar
120g cocoa powder
240ml double cream

Method
To make the pastry, sift the flour into a bowl and add the diced butter. Using the fingertips, lift the butter up with the flour and rub gently with the fingers, letting it fall back into the bowl.

Once the mixture resembles a uniform crumble, add the sugar and salt and mix well. Then add the eggs and mix again, carefully bringing the mixture together to form a smooth ball. Wrap it in cling film and place in the fridge for at least 20 minutes.

Pre-heat the oven to 190°C (gas mark 5). Roll out the pastry enough to line an 8in flan dish, trim to fit and prick the base with a fork a few times. To bake blind, cover the pastry on the bottom and sides of the flan with foil and weigh it down with a handful of dried beans or pasta. Bake for 20 minutes or until cooked through. Remove and cool. Turn the oven down to 140°C (gas mark 1).

To make the filling, break up the chocolate and place in a mixing bowl. Put the milk and cream in a saucepan, bring to the boil, pour over the chocolate and mix. Place a small mixing bowl containing the eggs and caster sugar over a pan of simmering water. Whisk while it’s heating until it turns white and thickens. Fold the egg and sugar mixture into the chocolate with a large metal spoon using a cutting action rather than stirring them together.

Pour the mixture into the pastry flan case and bake for 20 minutes (turning the tray after 10 minutes). Allow to cool and then refrigerate until firm.

For the glaze, bring the water and sugar to the boil in a saucepan. Add the cocoa and cream, bring to the boil again and allow to reduce for 10 to 15 minutes, whisking occasionally. Do this until it looks like melted chocolate. Allow to cool a little and pour the glaze over the tart, smooth with a pallet knife and allow to set.

For a final flourish you could use a blow torch to “dust” the top of the glaze – one second should do it, otherwise you’ll melt the tart. When serving, to get a smooth cut, use a knife that has been dipped in hot water and dried.

Recipe: Crab and Tomato Tart

Ingredients

One handful of diced red onion
Two handfuls of washed and chopped leeks
Two handfuls washed and chopped spinach
Olive oil
Two handfuls of washed rocket
One cup of crab meat
A small carton of double cream
Two hens eggs beaten
A handful of sun-dried tomatoes- chopped
Seasoning

Method

Bake four tart cases ( please see blog for pastry recipe)
In a saucepan gently saute the onion, leek and spinach in a little olive oil for a few minutes until the onion is soft.
Remove from the heat and add half the crab and rocket, with enough cream to bind the mixture together, then mix in the beaten eggs.
Spoon the mix into the pastry cases and bake in the oven until set.
To serve, mix the tomatoes crab and remaining rocket together, place the salad on to the plate and put the baked tart on top