Sorry for the silence on my blog lately! I’ve been laking inspiration recently and needed a good reason to crop up for me to make something exciting. So when I was invited over to meet some of my boyfriends extended family, it seemed like the perfect excuse. I decided to make a tart as it’s a good balance between a cake and a dessert. Plus you all know how much I like chocolate, so the filling isn’t really a surprise!
I have to admit, I was a little nervous handing over the tart as, although it wasn’t tricky to make, it wasn’t something I had made before. I based it on a recipe from BBC Good Food which you can find here, but adapted it to my taste… and also maybe cheated a little with the pastry. I used pre-made pastry, but if you wanted to make your own then you can. I have a brilliant recipe here from my lemon meringue that you can follow. But anyway, I needn’t have been nervous as the tart went down really well and all of the plates were empty at the end! Hopefully that equates to making a good impression…
To sum up, this is a fabulous dessert to make for a dinner party. Served with ice cream, it really is something special. It’s definitely on the richer side of the spectrum, but the sweetness of the caramel balances it out and leaves you with something that tastes amazing. You can be sure your dinner party will run smoothly with this for dessert…
For the pastry
1x ready rolled sheet shortcrust pastry
For the caramel
75g caster sugar
25g unsalted butter
100ml double cream
1 tbsp golden syrup
For the chocolate filling
100g dark chocolate (70% cocoa solids)
75g unsalted butter
2 large eggs, plus 1 egg yolk
50g caster sugar
1 tbsp cocoa powder
Begin by rolling out your pastry until it is big enough to line a 23cm fluted, loose-bottomed tin. Press the pastry in to the flutes and cut off any excess. Prick the pastry base with a fork a few times and line with foil (shiny side down). I would then put this in the fridge to chill for an hour.
Heat your oven to 200°C/180°C fan. After an hour, remove your pastry from the fridge and fill your foil case with baking beans. Blind bake for 15 minutes.
Then remove the baking beans and foil and cook for a further 5 minutes or until pale golden.
Set aside to cool.
Meanwhile, you can make your caramel. Tip the sugar in to a small pan and add 2 tbsp water. Heat gently to dissolve the sugar.
When dissolved, increase the heat until the sugar turns an amber colour.
Reduce the heat and add the butter, cream and golden syrup. Be warned that it might bubble up quite a lot! Keep stirring until the sauce is well combined and smooth.
Remove from the heat and allow to cool slightly before spreading on the base of your tart.
Now on to the chocolate filling. Melt together the butter and chocolate in a bowl over a pan of water on a gentle heat. Stir until smooth and glossy. Set aside and allow to cool a little.
Meanwhile, in a separate bowl, whisk together the sugar and eggs. I used my kMix with the whisk attachment for around 6-7minutes until the mix was thick and smooth.
Next, fold in the chocolate mix and cocoa powder. The chocolate might sink to the bottom when you pour it in so make sure to give it a good mix without beating all of the air out.
Pour the mix in to the case, on top of the caramel layer. Smooth out using a palette knife.
Reduce the oven temperature to 180°C/160°C fan. Bake in the oven for 20-25 minutes until there is a crust on the top. Allow to cool and then leave to set in the fridge.
I would suggest making this a day ahead to ensure it’s completely set. Then serve with ice cream.