THEGAYUK WINTER 13 /14 Issue 1
RECIPE
Shopping List
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Pastry:
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- 190g Cream flour.
- 100g Unsalted butter (diced).
- 75g Caster sugar.
- Pinch of salt.
- 1 Organic egg (lightly beaten).
- Egg wash.
- 10" tart tin (26cm).
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Chocolate Filling:
- 400ml of double cream.
- 200g Valrhona / Lilly O'
Brien's / Lindt milk chocolate.
- A generous pinch of sea salt.
- 25g Caster sugar.
- 2 Organic eggs.
- 100ml Pedro Ximénez (double
serving).
- 1 Tsp vanilla essence.
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Method
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5. Preheat your oven to 180
degrees or gas mark 4. Take the
pastry tin out of the fridge and
line with baking parchment
coming up over the sides of the
tin. Fill the tin with baking beans
and 'bake blind' for 20 minutes
until the pastry is dry.
!
6. Take the beans out of the
pastry tray, brush the pastry with
egg wash and place it back in the
oven for a further 3-5 minutes
until the pastry is pale and
golden. Remove from oven and
allow to cool while you make the
chocolate filling.
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1. Place the flour, sugar, salt and
butter into a food processor.
Using the pulse setting, pulse the
mixture a number of times slowly
until the mixture resembles
coarse breadcrumbs. Add in the
egg until the mixture comes
together. Do not over work the
dough as it will make the pastry
tough.
!
2. Flatten out the dough on a
floured surface into a rectangular
shape 2cm thick. Then wrap in
cling flim and place in the fridge
for 30mins. Alternatively place in
the freezer for 10 minutes.
!
3. Grease your loose bottom
pastry tin lightly with butter and
remove the pastry from the
fridge. Roll out the pastry on a
cold floured marble surface to a
width of half an inch. Ensure you
are rolling a circular shape
enough to cover the
sides and ends of
your tin using
the round
loose base
as your
guide.
Read more
from Dermie
at THEGAYUK
4. Using a pallet knife gently lift
the pastry over your tart tin. With
some of the left-over pastry, roll a
small 1 inch ball of pastry dough
and use this to smooth out the
edges of your tart tin. Using a
folk, prick the base, cover with
cling film and place the lined tin
in the fridge for 30 minutes.
!
7. Heat the cream in a heavy
bottomed saucepan over a gentle
heat until it reaches the 'shivery
stage'. Remove from
the heat, add
chocolate and stir
until melted.
Then mix in
the sea salt,
Pedro
Ximénez and
vanilla.
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8. Whisk the
eggs whites and
the sugar until
they form a thick,
white, froth and
gently fold into the chocolate
mixture so as to not knock out
any of the air.
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9. Bake for 20 minutes until just
set with a very slight wobble in
the centre. Do not over cook the
chocolate mixture as you will dry
out the tart.
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10. Cool completely before
serving. It is perfectly fine to
make this tart the evening before
your dinner party. Serve with a
glass of Pedro Ximénez, a dessert
wine or a strong black coffee. ∎
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!
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