Who doesn’t love chocolate? After this episode of Bake Off, I can guarantee that everyone loves it a little more. Whilst this week was tough and the heat of the tent (which I was very jealous of on a cold, wet autumn evening!), some of those chocolate boxes in the showstopper were absolutely exquisite! Matty, in particular, had a fantastic week and star baker was definitely deserved!
For those of you craving chocolate after this week’s episode, I have the perfect solution! This rich and creamy chocolate tart is to die for. It also gives you a chance to practice your pastry skills (ready for next week!) as this recipe uses homemade shortcrust pastry, which is super easy to make! This works amazingly well with sweet treat! I love to top this delightful tart with a sprinkling of cocoa powder and raspberries. Just make sure you make it a few hours before serving to give the filling time to set.
Ingredients:
- 175g Flour
- Salt
- 85g Butter
- 300g Coconut Cream
- 80g Maple Syrup
- 300g Dark Chocolate
- 50g Butter
- Raspberries (optional)
- Cocoa powder (optional)
Method:
- Weigh the flour and salt and place in a bowl.
- Cut the butter into cubes and rub into the flour so the mixture resembles breadcrumbs. Alternatively, if you are short on time, you can use a blender to mix the flour and butter together.
- Chill the shortcrust pastry in the fridge for at least 30 minutes.
- Grease a tart tin with butter.
- After 30 minutes roll out the pastry so that it fits the inside of the tart tin and then gently press the pastry into the creases.
- Leave the pastry to chill for another 30 minutes.
- Preheat the oven to 200⁰C.
- Once chilled, use a fork to make holes across the bottom of the pastry.
- Place some baking parchment on top of the pastry in the tin and fill with baking beans (or plain dried rice).
- Blind bake the pastry in the oven for 15 minutes. This will prevent your tart having the dreaded soggy bottom!
- Remove the baking parchment and baking beans from the tin and cook for a further 10-15 minutes or until the pastry is starting to brown.
- Leave the tart case to cool while you make the filling.
- Gently heat the coconut cream and maple syrup in a pan.
- Cut the butter and chocolate into small pieces and place in a heat proof bowl.
- Once the cream and maple syrup are boiling immediately remove from the heat and whisk into the chocolate and butter until silky smooth.
- Leave the tart to chill for 3 hours before decorating with raspberries and cocoa powder.