I attempted your chocolate tart recipe a few days ago. For next time, maybe you could give me some pointers. I had problems rolling out the dough for the base, it was too soft! So I added more flour! and I refrigerated it for longer than the recommended 30 minutes, in fact 2 days because I sort of lost my courage after trying a few times to see it tearing apart. I wanted to use my new rectangular tart pan but even for my tartelette pans I struggled! In the end I used Jamie's trick and cut the dough into thin discs and moulded it in. Anyhow, I persisted and conquered. The filling was rather lovely, though my pans are shallow and so it wasn't tall enough to be wobbly.
Thank you and if you care to leave a comment, I'd be most delighted.
Yours sincerly,
Melivanilla
ps. The tarts went down well.
Chocolate tart
A Gordon Ramsay recipe, Delicious magazine (Mar'06 p.93)
Serves 6-8
125 gr plain flour
1 tbsp cocoa powder, plus extra to dust
60 gr unsalted butter, softened
60 gr caster sugar
1 large free-range egg
30 gr dark chocolate, melted, cooled
Crème fraîche, to serve
200 gr good quality dark chocolate, melted
300 ml thickened cream
50 ml milk
2 large free-range eggs
100 gr caster sugar
Few drops vanilla extract
Sift flour and cocoa with a pinch of salt. Using electric beaters, beat butter and sugar in a separate bowl until pale and thick. Mix in egg and chocolate, then beat in flour mixture and knead lightly to a smooth dough. Dust hands with flour and form dough into flat disc. Enclose in plastic wrap and chill for 30 minutes.
Preheat the oven to 190°C fan-forced (210°C conventional). Lightly grease a 22cm loose-bottomed tart pan. Roll out dough on a lightly floured board or between sheets of baking paper just larger than the size of the pan. Use to line pan, pressing into sides and trimming to fit. Chill for 15-20 minutes.
Prick base, then line with foil and fill with pastry weights or uncooked rice. Sit pan on a baking sheet and bake for 15 minutes. Remove weights and bake for 5 minutes, then cool. Reduce oven to 150°C fan-forced (170°C conventional).
For filling, brush a third of the melted chocolate over the tart base. Bring the cream and milk to the boil in a pan, then slowly pour onto the remaining chocolate, stirring until smooth. Whisk together the eggs, sugar and vanilla, then combine with chocolate cream.
Place the tart pan on a baking sheet on the middle oven shelf and pull halfway out. Pour in the filling and ease the shelf back in. Bake for 40-45 minutes. The filling will wobble, but sets in the pan. Coll and dust with good quality cocoa. Serve with crème fraîche.
Note : I iPhoto (but I hope you won't notice). I do not like food photographs that are digitally enhanced to the max to bring out their 'natural' colours which I guess was supposedly to enliven the object. It tickles me! but not in the nice way! Can you please let me know if my photos look too done up? Muchas gracias. x
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