Hello everyone! I hope you all had a very merry Christmas and a happy new year!
I had a great break over the holidays, hence my absence from the little blog (for that I’m truly sorry. But I’m sure you were too busy drinking champagne and eating too much and being in food comas to miss me anyway!).
After a gorgeous Christmas with my family, I headed down the coast with my Mr Man for a beach break. We relaxed and worked on our tans and ate and drank way too much.
A few days ago I went back to work, and although it sucks that the holiday is over, it means I’m back on the blog!
This was one of the desserts I made over the holidays, and I couldn’t wait to share it with you.
It’s so easy to make that it has become a bit of a go-to for me recently, and I really love that you make it the day before and just pull it out of the fridge when it’s time to serve. It makes the actual day very relaxing, and means you can have an extra glass of champagne rather than being in the kitchen!
Hope you all had a lovely break! Enjoy. X
- For the tart pastry:
- 120g unsalted butter (1/2 cup + 1 tbsp)
- 4 tbsp water
- 1 tbsp + 1 tsp vegetable oil
- 1 tbsp + 1 tbsp sugar
- Pinch of salt
- 1⅓ cup flour (200g)
- For the filling:
- 455g dark chocolate (1 pound), finely chopped
- 300ml thickened cream
- 15ml corn (glucose) syrup
- 50g unsalted butter, softened and cubed
- 4 punnets of raspberries (500g)
- To make the tart pastry, preheat the oven to 200 C (400 F) and lightly butter a 10 inch tart pan with removable bottom.
- Place the butter, water, oil, sugar and salt in an overproof bowl.
- Put the bowl in the oven for about 15 minutes, until the butter is melted, bubbling, and just beginning to brown around the edges.
- Carefully remove the bowl from the oven and dump in the flour. Stir quickly, until the dough comes together and pulls away from the side of the dish.
- Put the dough into the base of the tart pan, reserving a nub about the size of a raspberry to patch up cracks later.
- Press the dough around the base of the pan with a spatula, and then once it is cool enough to handle, use your hands to evenly press it into the base and up the sides of the tart tin.
- Prick the dough all over with a fork and place the tart pan on a baking tray.
- Bake for 15 – 20 minutes, until the pastry is golden brown all over.
- Remove from the oven and patch up any cracks with the reserved dough. Allow to cool completely.
- To make the filling, put the chocolate in a heatproof bowl and set aside.
- Pour the cream and glucose into a medium saucepan and bring to just under the boil.
- Pour the cream over the chocolate, allow to stand for 2-3 minutes, then stir to combine, starting in the center and working outwards, until all the chocolate is melted.
- Mix in the butter until you have a smooth, glossy mixture.
- Pour into the prepared tart shell and refrigerate until set, preferably overnight.
- Just before serving, remove the tart from the tin and place on a pretty plate.
- Top with raspberries and a light dusting of icing sugar.
- Happy baking!
Pastry adapted from David Leibovitz.
Truffle filling inspired by Tartine.