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Friday, 27 March 2015

Simple Speedy Mocha Tart

I think it's fair to say that chocolate tart can be a bit blah! And as good as it can be, because yeah of course it's good...it's chocolate for goodness sake, sometimes I just want that little bit of extra something to take it to that next - not so ordinary level. (Cringe...just realised that sounds so cliche soz guys.) 



I mean I know adding a tablespoon of coffee isn't exactly out there and revolutionary...but it gives it that mocha flavour which brings me very happy thoughts of sitting in my favourite coffee shop watching the world go by (usually after a hard shopping spree, loaded with as many bags as possible!!) 



I also wanted the tart to be 100% committed to the title and do what it says on the tin. It's simple to make because once you've made and baked the pastry case, it is a matter of melting chocolate, coffee and cream, and throwing on some chopped brazil nuts. 


An impressive patisserie treat without the fuss, making it seem like you've spent hours in the kitchen (when you've really not shhhh!) Sneaky.  With Easter on the horizon it would make the perfect Easter dessert after that family Sunday roast. If you can manage anymore chocolate that is! Plus being quick to make, you can enjoy spending more time with the family which is what the joys of this celebration brings (or as it happens...not - if you want to avoid them, just stay in the kitchen, lie and pretend it takes hours and hours - sorted!!)

Simple Speedy Mocha Tart


Ingredients

[makes 1 x 8 inch fairly deep tart]

For the pastry:
55g icing sugar
170g plain flour, plus more to dust
110g butter, chopped
½ of a lightly beaten egg

For the filling:
300g milk chocolate (broken into pieces)
200ml double cream
30g salted butter
1 ½ tbsp coffee/espresso powder (adjust quantity depending on preference)
40g brazil nuts

Method

Preheat the oven to 200°C/ 400°F/ gas 6. To make your pastry, mix the icing sugar and flour together then mix in the butter, either pulse-blending in a food processor or rubbing it in with your fingers, until the mixture has the consistency of crumbs. Add the beaten egg and mix the dough until firm and smooth. Wrap in cling film and let it rest for 10 minutes in the freezer. 

Roll out the pastry so that you can line your loose-bottomed tart tin (preferably about 8 inches in diameter), cut off the overhanging pastry and then line with greaseproof paper and baking beans to blind-bake for 15 minutes. Remove the paper and beans and bake for a further 6-8 minutes. Remove and allow to cool completely. 

When the pastry case has cooled, place the chocolate squares, cream, coffee and butter in a saucepan over a low heat and allow to melt together, stirring constantly. When you have a smooth chocolatey liquid pour into your pastry case and top with roughly chopped brazil nuts. Place in the fridge, uncovered and allow to set for at least 2 hours or overnight before serving. 
 
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