Saturday, 24 December 2011

A Very Ingredients Christmas: Part Two

Christmas is a time for giving. It’s also a time for stuffing your face with all of the chocolate, so this next recipe is a combination of these two important aspects of the festive period – namely lots and lots of chocolate, and giving you a couple of extra pounds to work off in the new year. We’re nice like that.

Chocolate Tart with Mascarpone

  • 185g Flour
  • 1 tblsp caster sugar
  • pinch of salt
  • 185g unsalted butter
  • dash of cold water

  • 370g plain chocolate
  • 185g unsalted butter
  • 60g caster sugar
  • 8 egg yolks

Nice bit of extra stuff:
  • 1 Tub mascarpone.

  1. To make the pastry, mix the flour, sugar and salt in a bowl. Rub the butter into the flour mix mixture  with your fingers until it forms crumbs and will hold together. Gradually add the water to the flour mix just until the pastry is formed and will hold together when you press it, wrap in cling film and allow it to rest for 30 mins. Then, roll it out and line in a tart case, set it in the freezer for 20 mins.
  2. Then you want to get a load of lentils or similar, in some tin foil, and place onto the pastry so you can 'blind bake' it, which means you're pre-baking the pastry. Bake for 20 mins, remove the lentils in foil and allow the pastry to cool.
  3. To make the filling, place the chocolate and the butter in a metal bowl over some simmering water on the stove. Once melted, remove from the heat, and meanwhile beat the egg yolks with the caster sugar until the mixture forms ribbons when dropped from the beater. Fold into the Chocolate & butter until completely blended, pour into the pastry shell, and cook in the pre-heated oven until set and a skewer inserted comes out clean.
  4. Allow it to set over night in the fridge, and slice a portion with an ice-cream scoop of Mascarpone.

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