Birthday Meal: Dessert

Dessert: Sticky Chocolate Tart with Caramelised Carrots

Ingredients:
100g plain flour
25g cocoa powder
55g butter
3 tbsp water
75g dark chocolate
2 eggs
37g melted butter
50g caster sugar
25g plain flour
1 carrot
3tbsp caster sugar
1tbsp water
Juice of 1 lemon

1) Place the flour, cocoa powder and butter in a bowl and rub together until your reach a bread crumb texture

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2) Bring the mixture together with 3tbsp of water and chill the pastry for 1 hour

3) Julienne the carrots and place in a pan with the sugar, water and lemon. Simmer until the carrots are soft and caramelised

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4) Grease 2 individual loose bottomed pastry tins. Roll out the pastry and place in the tins

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5) Blind bake the pastry with dried peas for 4mins and bake again without the dried peas for another 5mins

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6) Melt the chocolate and butter over a pan of water

7) Beat the eggs, sugar and flour. Add the melted chocolate and mix well

8) Place the chocolate mixture into the pastry cases and bake at 180 degrees for 8 minutes – they will be nice a runny in the middle

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9) Serve straight from the oven. Dust with cocoa powder with the caramelised carrots.

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Chocolate and Marmalade Tart

I want to make my first post something extra delicious… So I have decided to start with my Chocolate and Marmalade Tart.

The indulgence of the rich chocolate and subtle hints of orange makes this tart a winner with anyone and everyone.

I am not ashamed to say that I have used this tart as a weapon in the past. I have baked it to win over colleagues at work, as a peacemaker with boyfriends… the list goes on. However, my point is, people cannot say no to this tart, so give it a go!

Chocolate and Marmalade Tart

Ingredients:
250g plain flour
100g unsalted butter
Cocoa Powder for dusting
Mascarpone

For the filling:
200g butter
300g plain chocolate
60g caster sugar
2 egg yolks
150g thick cut marmalade

1) Firstly make the shortcrust pastry. Some people may say this tart should be made with sweet pastry, however I find you can get shortcrust pastry alot thinner and with the richness from the chocolate you don’t need a sweet pastry. Place the flour and butter in a bowl and rub together until fine crumbs.

2) Add 2tbsp of water or enough until the pastry can be brought together. Place the pastry in the fridge for 1 hour to prevent the pastry from shrinking when baked.

3) Pre-heat the oven to 180 degrees and grease a 23cm loose bottomed flan tin. Take the pastry from the fridge, roll out and place in the flan tin. The thinner the pastry the better, however do ensure there are know holes as the filling will seep out. Place baking parchment on top of the pastry and fill with dried peas. Bake the pastry for 10 mins, then take the dried peas out and bake it again for another 5 minutes until golden brown. This will ensure you don’t get a soggy bottom. Nobody wants a soggy bottom!

4) Now make the filling. Melt the chocolate and butter in a bowl over simmering water. Whisk together the sugar, eggs and additional egg yolks then fold into the chocolate mixture.

5) Spread a thick layer of marmalade across the base of the pastry case. Pour your chocolate mixture on top and bake for 15 mins until set.

6) When cooled dust with cocoa powder and serve with a large dollop of mascarpone.