Here’s my new very dangerous tart recipe.
Not for diabetics or those with heart conditions!
A. 250g plain flour, sifted
B. 3tbs cocoa powder, sifted
C. 3tbs pure icing sugar, sifted
D. 165g chilled unsalted butter, chopped
E. 30ml (2 tbsp) chilled water
- Process all ingredients except the water in a food processor until fine powder.
- Add the water, process until combined.
- Turn out onto floured board, knead for 1 minute, roll into a ball, cover with glad-wrap and refrigerate for 15 minutes.
- Divide the dough into 8 portions, then for each portion;
- Roll into a 12cm-dia circle, place into an 8cm-dia flan case, trim excess with a knife
- Place on a tray in the freezer for 30 minutes
- Preheat oven to 200ºC.
- Cover the cases with baking paper and pastry weights, bake for 10 minutes.
- Remove and bake for 5 minutes longer – should be dry to the touch.
- Let cool completely.
Salted Peanut Caramel
A. 300g caster sugar
B. 180ml water
C. 250ml double cream
D. 120g salted peanuts, finely chopped
- In a heavy-based saucepan, dissolve sugar & water at low heat until the sugar dissolves.
- Set heat to high, and boil without stirring. Occasionally remove sugar crystals from the side of the pan with a wet pastry brush.
- Watch pot carefully! When mixture reaches 160ºC and becomes deep golden, remove from heat. (IR thermometers are great)
- With a long-handled spoon stir cream quickly into the mixture – it will foam up!
- Put back onto medium heat. Stir for at least 2 minutes, until mixture is smooth and bubbles up again.
- Let cool for 30 minutes.
- Stir in peanuts.
A. 150ml double cream
B. 150g dark chocolate, coarsely chopped
- Chop, process or grate the chocolate into small pieces, put in a jug.
- Heat the cream (but do not boil), then tip into the jug.
- Stir with a spoon until the chocolate is combined, then mix with a stick blender until smooth.
Putting it all together
- Pour caramel into each case, leaving room for the chocolate layer, tilt cases to spread caramel
- Put back in freezer for 5-10 minutes
- Pour ganache into each case, tilting to ensure coverage.
- Place a few flecks of sea salt in the centre of each tart.
- Chill until served.
The tarts will be very rich. Serve with cream or ice-cream.