A lovely chocolate dessert for a special valentines treat.
Ingredients
Pastry
- 175g plain flour
- 40g cocoa powder
- 80g icing sugar
- 140g diced butter
- 2 medium egg yolks
- 2-3 tbsps ice cold water (if necessary)
Filling
- 650g milk chocolate
- 200ml double cream
- 50ml coffee essence
Method
- To make the pastry, sift the flour, cocoa powder and icing sugar together into a bowl. Add the diced butter and rub together until it becomes crumbly. Add the egg yolks and mix together until it forms a paste. You may need to add a little iced water.
- Remove from the bowl and wrap in cling film and place in the ridge to rest for at least 1 hour.
- After this time, roll out the pastry on a lightly floured surface into a circle to about the thickness of a £1 coin. Put the pastry over the top of a rectangular tart case and push down into the ring. Line the inside with cling film and pour in some baking beans.
- Place the tart on a flat oven tray and bake in a pre-heated oven at 170°C for 25 minutes.
- After this time, remove the cling film and beans and place the tart back into the oven to cook for a further 10-20 minutes to dry out.
- When fully cooked, remove the tart from the oven and leave to cool down to one side. When the tart case has cooled, trim the pastry to make it look neat.
- To make the filling break up the milk chocolate and place into a bowl over a pan of barely simmering water. Once melted, remove the bowl from the heat.
- Bring the double cream and coffee essences up to the boil and pour on top of the melted chocolate, whisking everything together well. Pour this mix into the cooked tart case, cool to room temperature and put it into a fridge to set overnight or for at least 4 hours.
- To serve sprinkle plate with hazelnut and chocolate brittle, and serve with coffee cream and sprinkles of chocolate.
Enjoy on this valentines day!!!
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793