|
| CHOCOLATE
TART |
RECIPE
BY TALLYRAND |
 |
Valentines
Day Special . . . which must mean chocolate!
 Love
and chocolate . . . why do they go so well together?
Could it be as scientists tell us that eating chocolate
is not only good for the heart (in small amounts that
is) but also that eating this delectable of all foods
produces the same chemical reaction in us that happens
when we fall in love?
Or
could it be there is just something darn right sensual
about the food?
Whatever
it is, I am not one to argue, I just enjoy it immensely.
I am not usually someone with a sweet tooth but, if
it is chocolate, I just cannot resist! Which might have
something to do with my increasing waistline as I get
older . . . older but wiser and improving with age,
well that's my excuse anyway!
In
fact, when out to dinner last night with friends, I
had to indulge myself with the dessert that was described
on the menu as "R18 : rich, home made chocolate
ice cream with crunchy chocolate shards served with
a chocolate sauce and in a pool of hot sex"!
Boy was it good, and deserved the R18 rating! Hot Sex
by the way is the name of a chocolate liqueur . . .
just in case you were wondering?
So
for this special day of the year, why not try this delectable
chocolate tart? I love to serve it by cutting it into
three small wedges per person, criss-crossing them on
top of each other, drizzling the plate with a hot chocolate
syrup sauce (the recipe for which I have also included),
scattering a few raspberries around the plate and giving
it a light dusting of either icing (powdered) sugar
or cocoa depending on the colour of the plate being
used, then serving crème fraiche or a thick,
unsweetened yoghurt separately.
Talk
about decadent!
CHOCOLATE
TART RECIPE
Ingredients
| cooking
chocolate |
150
|
gm |
| unsalted
butter |
50
|
gm |
| whipping
cream |
50
|
ml |
| egg
whites |
7
|
pc |
| caster
sugar |
60
|
gm |
| egg
yolks |
5
|
pc |
| plain
flour |
50
|
gm |
| unsweetened
cocoa powder |
30
|
gm |
| chopped
walnuts |
100
|
gm |
| icing
sugar |
|
sq |
| plain
chocolate |
150
|
gm |
| milk |
50
|
ml |
Method
- Place
walnuts on a baking tray, sprinkle with icing sugar
and glaze under a very hot salamander
- Grease
and flour a 28 x 3 cm round pastry ring and place
on a baking sheet
- Melt
the cooking chocolate over a warm bain marie (double
boiler), stir in the butter pieces with a spatula
until fully incorporated and the mixture is smooth
- Stir
in the cream and remove from heat and cool
- Whip
egg whites to soft peaks adding the sugar gradually
- Stir
in the egg yolks
- Sprinkle
in the flour and cocoa
- Fold
in the chocolate and butter mixture and mix gently
- Pour
half this mixture into pastry ring, sprinkle with
the walnuts and pour over remaining mixture
- Bake
in a preheated oven at 180°C for 15 minutes
- Allow
to cool for 10 minutes before turning out onto cooling
rack, allow to rest for one hour
- Melt
the plain chocolate in a warm bain marie and thin
down with the milk
- Place
the cooling rack on a tray and spread the above mixture
over the tart
- Allow
to cool
Chef's
Tip:
Walnuts
may be replaced with other nuts or fruits
CHOCOLATE
SYRUP SAUCE
Ingredients
| brown
sugar |
60
|
gm |
| water |
60
|
gm |
| cocoa |
3
|
tbs |
| golden
/ corn syrup |
125
|
gm |
Method
- Combine
the sugar, water and cocoa in a pan and stir to remove
any lumps
- Add
the golden syrup and bring gently to a boil, while
stirring
- Boil
for 30 seconds and remove from heat
- Use
straight away or keep warm in a bain marie (double
boiler)
Enjoy
and bon appetit . . . . .
|
Chef's
terminology:
|
| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
|
Recipe
from professional
Chef Tallyrand
Email
Hub-UK : info@hub-uk.com
|
