It’s the semi finals, it’s chocolate week and Paul’s judging is getting harsher by the second. We’ve made a triple chocolate tart with honeycomb, because lord knows just 1 or 2 lots of chocolate just isn’t enough. Who knows what Paul would have made of it but we think it’s delicious.Focusing on the signature challenge we are baking a chocolate tart. A few of the contestants used fruit to cut through the richness of the chocolate, or peanut butter and salted caramel which, both great and delicious tastes, we felt are a bit over done and we didn’t want to repeat what everyone else is baking. Or you could add bay leaves, cause bay leaves and chocolate? But what else goes with chocolate, other than more chocolate.
We’re glad its chocolate week because we’re going to need some to be able to deal with all the stress and the upset, because Ian stayed and Flora left (what even is that?!). Flora’s soufflé was fab and we’d definitely take a ride on her carousel but somehow this wasn’t enough to secure a place in the final (someone pass us Ian’s well of disappointment so we can drown our sorrows in chocolate). The important thing to remember is that the wonderful Tamal is in the final and though he may not have won star baker this week (he definitely should have) he may just win the bake off. Fingers crossed…
Anyway, enough of our ramblings and more about the tart.
A triple layer tart using white, milk and dark chocolate ganache on top of a thin, crisp, chocolate short crust pastry.
- 140g unsalted butter
- 90g caster sugar
- 1 egg
- 30g cocoa powder
- 250g plain flour
- 1 pinch of salt
- 200g white chocolate
- 200g milk chocolate
- 200g dark chocolate
- 400ml double cream
- 200g mascarpone
- 100g butter
- 1 pinch of salt
- Place the flour, sugar, cocoa, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs, or rub together with your hands.
- Add in the egg and pulse until the mixture comes together to form a dough.
- If it is too dry you may need to add a tiny splash of ice cold water.
- Roll out on a floured surface so it is big enough to fit a 25cm fluted tin.
- Lay the pastry over the tin and push into the base, leaving any excess hanging over the edge.
- Chill for 10 minutes.
- Blind-bake the pastry at 200C for 15 minutes.
- Lift out the paper and beans and cook for 5 more minutes.
- Remove from the oven and allow to cool for 10 minutes, then trim off the excess pastry.
- Chop all of the 3 different chocolates into small pieces, making sure to keep them all separate.
- In a pan, heat 100ml of the cream until almost boiling.
- Remove from the heat and add in the white chocolate and 50g of the butter.
- Leave to sit for a minute then mix until the chocolate and butter are melted and fully combined.
- Add 100g of mascarpone and mix till completely incorporated.
- Pour into the pastry case, smooth out so it is level and leave in a cold place or the fridge to set.
- Repeat the same process for the milk chocolate. (OPTIONAL: before pouring into the case, add in about a third of the honey crumb crushed up into small pieces)
- Heat the remaining 200ml of cream.
- Mix in the dark chocolate and pinch of salt.
- Pour this on top of the milk chocolate layer and leave to set.
We chose to do this layered triple chocolate tart which was simple enough to put together but still looked interesting when cut into (nobody likes a boring tart…). The addition of honeycomb isn’t necessary but we wanted to include it both in the milk chocolate layer for some texture & additional flavour and on top for decoration. And chocolate + honeycomb = Cadbury Crunchie = yum.
- 200g caster sugar
- 5 tbsp golden syrup
- 2 tsp bicarbonate of soda
- Line a 20cm square tine with greaseproof paper.
- Place the caster sugar and syrup in a pan and stir whilst heating gently until all the sugar has melted.
- Turn up the heat a little and simmer until you have a rich, amber coloured caramel then turn off the heat.
- Tip in the bicarbonate of soda and beat until it has all disappeared and it is foaming.
- Immediately scrape into the lined tin, being careful as the mixture will be very hot.
- It will continue bubbling in the tin, leave for an hour to an hour and a half until set.
- Then crumble or smash into chunks.
We’re sure Ian is a nice enough guy, but he should just leave already.
TAMAL TO WIN
& if one tart wasn’t enough… we made two…