This naughty little dessert will go down well with some raspberries and a few glasses of Christmas bubbly...
Tarte au Chocolat
For the sweet shortcrust pastry:
170g/6oz plain flour
a pinch of salt
100g/3½oz butter (chilled)
1 egg yolk
2-3 Tablespoons very cold water to mix
1 tbsp caster sugar
For the chocolate ganache:
200g Extra Special dark chocolate (grated)
200g double cream
You will need a 20cm/ 8in loose-bottomed tart case
Sift the flour with the salt into a large bowl.
Rub in the butter using your fingertips until the mixture resembles breadcrumbs.
Do this quickly and with cold hands so that the butter does not become soft. This can also be done very efficiently in a food processor.
Mix the egg yolk with 2 tablespoons of water and sprinkle half over the flour.
Bring the pastry together using a cutlery knife initially, then use your hand. It may be necessary to add more water, but the pastry should not be too damp. (Though crumbly pastry is more difficult to handle, it produces a shorter, lighter result.) Try not to overwork the dough.
Chill, wrapped in clingfilm, in the refrigerator for 30 minutes before using.
Remove from fridge, lightly flour a work surface and roll the pastry out to the thickness of a pound coin. Once the pastry is larger than the tart case, gently flop the pastry over the rolling pin and lift over the tart case.
Carefully unroll the pastry over the case and tuck in the edges. Press the pastry gently into the bottom edges of the case and up the sides. Allow the excess to overhang the top rim of the tart case and trim to leave a neat clean top edge.
The best way to do this is to roll over the top of the tart case with your rolling pin, which removes all the excess in one go. Chill in the refrigerator until firm before baking. Pre-heat the oven to 200°C.
Prick the base of the tart case and line with silicone or baking paper and fill with baking beans, ensuring the beans support the sides of the tart case.
Bake in the pre-heated oven for approximately 15 minutes, until the sides of the pastry have cooked through. Remove from oven, take out the baking beans and greaseproof paper, and check that the base is cooked.
If not, return it to the oven (without the baking beans) on a lower shelf for a few minutes, until the pastry feels sandy to the touch and is not greasy. Set aside to cool.
Grate the chocolate into a mixing bowl or break it into small pieces. Reserve a tablespoon of grated chocolate for decorating the tart.
In a saucepan, gently heat the cream until almost boiling. Remove from the heat and pour onto the chocolate pieces. Stir well until all the chocolate is melted and the mixture is smooth and glossy. Allow to cool slightly.
Pour the ganache into the cooled tart case and smooth the top with a palette knife or spatula. Allow to cool to room temperature before chilling in the refrigerator for 1 ½ - 2 hours. Sprinkle with the reserved grated chocolate.
Add an ice cube to the water while rubbing the fat through the flour to keep the water very cold. Dried pearl barley can be used instead of baking beans to support the case while baking.
The ganache can be flavoured with vanilla or cinnamon by infusing the cream with either a vanilla pod (split) or cinnamon stick. Add to the cream before heating and remove before pouring onto the chocolate. To save time the chocolate can be blitzed in a food processes instead of grating.
For more recipes, food tips and Christmas ideas visit ASDA's Extra Special site.
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