HI GUYS! Thank god it’s the Easter holidays! And it means both of my sisters are home from university! I love it so much when i’m not alone at home all the time.
So as per, for Easter sunday I was put in charge of dessert making, and alongside a fruity crumble, I thought something rich and chocolaty would suffice.
Needless to say it did.
Its rich, chocolate taste and crumbly pastry makes it a real crowd-pleaser, and it is soooooo easy to make, so i think its a real winner! definitely try it!
- 175g plain flour
- 40g cocoa
- 75g caster sugar
- 125g unsalted butter, chilled and cubed, plus extra for greasing
- 1 large egg
- 100g milk chocolate
- 100g dark chocolate
- ½ tsp vanilla extract
- 1 tsp icing sugar
- 300ml double cream
- 100ml double cream
- 100g white chocolate
- To make pastry, put flour, cocoa, sugar and a pinch of salt into a food processor and pulse to combine. Add butter and whizz until pastry resembles breadcrumbs. Switch to a lower speed and add egg. Blend until pastry just comes together, then tip out onto lightly floured surface and knead gently until smooth. Shape into ball and wrap in cling-film, then chill for 30 minutes.
- Flour a clean work surface and roll out the pastry to 1/2cm thick, 30cm wide. Line a 23cm loose-bottomed tart tin with pastry, leaving an overhang. Lightly press the pastry into fluted edges and chill for 30 minutes.
- Preheat the oven to 180°C, fan 160°C. Prick pastry base with fork several times and line pastry base with nonstick baking paper and baking beans and blind bake in the oven for 15 minutes. Remove beans and baking paper and return to the oven for a further 5 minutes, until the pastry is set and sandy to the touch. Rest for 5 minutes, then trim the edges. Set aside to cool.
- Meanwhile, put the milk and dark chocolate in a bowl over pan of hot water. Add vanilla extract and leave to melt slowly, then stir to combine, until the chocolate is thick and glossy. Leave to cool a little.
- Whip the cream with the icing sugar, until soft peaks form, then fold in the melted chocolate. Pour the mixture into the tart case and chill for 2 hours, or leave overnight, to set.
- To make white chocolate swirls, melt 50g white chocolate over boiling water at a very low heat, then allow to cool slightly, put in a piping bag, and pipe shapes onto non stick paper on a tray and chill until set.
- For the white chocolate cream, whisk 100ml double cream until soft peak stage. Add in 50g melted white chocolate and fold in (i added pink colouring to mine to make it look pretty). Chill for 20 minutes, then put in a piping bag and pipe swirls around tart. Put white chocolate swirls into the cream.