Saturday, May 26, 2012

Chocolate Nut Tart

I have been spoiling my hard working hubby lately with some divine desserts.  Not just our usual winter desserts, but desserts where I've been going the extra mile and making something quite special.  He is such a hard working man and deserves to be totally spoilt.

This chocolate tart can be made with any nut of your choice, my favourites are pistachio (which I used for this) and macadamia.

If your pastry is too sticky, carefully add very small amounts of flour until you get the right consistency.  And this recipe does not require the pastry to be blind cooked.

100g softened butter
1/2 cup icing sugar (heaped half a cup)
1 egg
1 1/2 cups plain flour

100ml cream
200g dark chocolate
2 teaspoons butter

100 ml full cream milk
4 egg yolks
3/4 cup white sugar
1 tablespoon cocoa
100 ml cream
75g nuts of your choice

Preheat your oven to 200 degrees. 

To make the pastry mix the butter and icing sugar together to form a smooth paste.  Add the egg and stir until smooth and combined.  Sift in the flour and mix until the pastry forms a ball.

Roll pastry out on a floured surface.  If you find its too sticky add a small amount of flour.  Line a prepared fluted flan dish and refrigerate until needed.

To make the custard bring the milk to boil in a saucepan.  Mix the egg yolks, sugar and cocoa together and stir into the heated milk.  Stir over a low heat until thickened.  This takes about 10 - 15 minutes - don't let it boil.

Add the cream and nuts and stir over a low heat until it thickens again.  Pour into the pastry crust and bake for 30 minutes.  Cool.

While the tart is cooking make your ganache.  Put your cream and chocolate into the top of a double boiler and heat until the chocolate is melted and smooth.  Add the butter (this gives it a gloss) and stir until combined.  Set aside until needed.

Once the tart has cooled, pour over the ganache and allow it to set before serving.

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