So I cannot take much of any credit for this recipe as it is totally inspired by Tom Kerridge’s Cheats chocolates tart but as I am rather lazy and NEED to feel that I have at least given a nod to healthy living I didn’t go the whole hog and caramelise my nuts or make coffee cream.
I did however get myself a rather flash looking tray and make this several times – once with cherries and once with raspberries – im still not sure which one is my favourite but I felt that I had to share my updated recipe here…
Now a word of warning about Toms recipe. Its incredibly generous and the first time I made this I ended up with LOADS of leftovers – almost enough to make 2 tarts (1 oblong and 1 round) so I have adapted the below ingredients to make a single yet divine round 20cm tart
For the pastry…
- 87g plain flour
- 20g cocoa powder
- 40g icing sugar
- 70g butter
- 1 large egg yolk
for the filling…
- 500g milk chocolate
- 175 ml double cream
- 80ml amaretto
First make your pastry by sifting your dry ingredients into a bowl. Toms recipe calls for you to add cubed butter at this point but to be honest I used good old Lurpak spreadable and just cut it into the dry mix with a knife.
Next I rubbed the mix together with my fingers until I had breadcrumbs. lastly adding the egg yolk and mixed together with a spoon and then my hands to get myself some dough. (word of warning this gets messy so have a bowl of soapy water ready to clean yourself up in.)
Lastly I wrapped said dough in cling and popped into the freezer for 30 mins (Toms called for an hour in the fridge but I just dont have time for this.) before rolling out on a floured surface thin enough to give you a great tart case – ie as thin as you can without it being too thin??
Line a loosed bottom tart case with this pastry then prick the base all over with a fork. cover this with baking parchment and then a layer of baking beans and blind bake for 20 minutes. Take out your beans and bake for a further 10 minutes or until the base looks dry. take it out of the oven and leave to cool in its tin.
Whilst this is cooling make your filling…
Melt your chocolate in a bain-marie whilst heating your cream and amaretti in a separate pan till it boils – as soon as it bubbles take this off the heat until your chocolate has fully melted.
Briskly whisk the amaretti laced cream into the chocolate so you get rid of any lumps and have a rich silky ganache.
Now poor your filling into the tart case, allowing to cool before popping in the fridge for at least an hour to allow it to set
When you are ready to serve adorn this with either raspberries or cherries and then sprinkle with icing sugar and watch smugly as your family work out whether you have made this or bought it!!
below is a shot of the long one I made the day before – its simply made with the above recipe but with and oblong tin!!