October 16, 2012
Tart Au Chocolate Recipe
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[dropcap]A[/dropcap] new recipe book sent for review, in this instance Sud De France: The Food and Cooking of The Languedoc
, rather requires a try out of some of the dishes. Yesterday evening the Poulet aux Pyrenees (Chicken with Almonds and Pine Nuts) resulted in a rather tasty autumnal dish, all the more remarkable for its simplicity and the use of cheap chicken wings and thighs. Not much room remained for dessert; but the Tart au Chocolate recipe seemed too simple to ignore. It is rather a dense pud, really just the one small(ish) slice would suffice with a little creme fraiche on the side. A couple of raspberries as a garnish would work too.The author, Caroline Conran, admits that French pre-made puff pastry is superior (ie more buttery) than the English equivalent (although I find the JusRoll pastries rather good). Conran also states that “I first made this tart when I had friends staying and, as I was busy, I misread the original recipe and put in twice as much chocolate.” I’m unsure if the recipe is therefore the correct version or the double the chocolate version. Either way it is rather good.
A rich and rather decadent Southern French Tart au Chocolat; the crisp puff pastry base adding a lovely contrast to the rich chocolate filling.
- 375g dark chocolate
- 75g unsalted butter
- 3 large eggs
- 35g caster sugar
- 250g butter puff pastry
- Oven to 200C.
- Roll out the pastry and line a 22cm tart tin (original recipe states 38cm)
- Line with baking paper, fill with baking beans, and bake for 20 minutes.
- Remove beans and paper and bake for a further 10 minutes until evenly cooked.
- Reduce heat to 150C
- Melt chocolate with the butter over a bowl over a pan of hot water. Mix well.
- Whisk the eggs and sugar together until pale and very frothy, slowly incorporate into the melted chocolate.
- Spoon mixture onto the tart base, spread evenly.
- Bake for 10 minutes.
- Remove form oven and allow to cool.
decorate with a dusting of icing sugar and shavings of dark chocolate. Serve with creme fraiche and perhaps some fresh raspberries.
Copyright Andrew Barrow from SpittoonExtra