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Chocolate tart with coffee Anglaise and crème Chantilly

A decadent chocolate treat

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15 OCTOBER 2009

Ingredients (Serves 12)

For the sugar pastry

  • 175g unsalted butter
  • 90g icing sugar
  • 250g plain flour, sieved
  • Zest of ½ orange
  • Pinch of salt
  • 2 eggs
  • Baking beans

For the chocolate tart mixture
  • 400g dark chocolate (40%)
  • 160g milk
  • 400g cream
  • 2 eggs

For the coffee Anglaise

  • 175g caster sugar
  • 5 egg yolks
  • 25g roasted coffee beans
  • 500ml milk
  • 25g milk powder
  • 100ml whipping or double cream

For the crème Chantilly
  • 300g whipping cream
  • 25g icing sugar

Method

Prepare the pastry at least 30 minutes in advance of use. Firstly, in a mixing bowl cream together the butter and icing sugar until white. Then add the flour, orange zest and salt and rub together until it resembles a sandy crumble. Finally, add the eggs and bring the mixture together carefully. Do not over mix. Remove the pastry from the bowl then wrap in cling film and refrigerate for at least 30 minutes before use.

Pre-heat the oven to 160°C / gas 3. Place a 26cm, with a depth of 2.5cm, tart ring on to a flat bottomed baking tray. Roll the pastry out evenly and then line the tart ring with it. Cut out a large circle of parchment paper and place it lightly on top of the pastry.

Then fill with baking beans and make sure they are pushed into the sides of the ring. Place in the oven and bake for 15 minutes. After this time, remove the parchment paper and beans and place back in the oven and bake for a further 5 minutes, until the pastry is golden brown. Allow to cool.

Put the chocolate into a bowl and place over a bain-marie to melt. Place the milk a cream into a pan and bring to the boil, meanwhile place the eggs into a blender. Once the milk and cream has come to the boil start to blend the eggs and then pour the hot liquid on to the eggs very carefully and mix together. Then gradually add the contents of the blender to the melted chocolate, stirring continually. Pour the mixture into the pre-baked tart case and leave to set for 2 hours.

While the chocolate tart is setting prepare the coffee Anglaise. Place the coffee beans in a tea towel, crush them with a rolling pin then put them in a pan along with the milk, milk powder and cream and bring to the boil. Put the sugar and egg yolks in a bowl and cream together, then add a third of the hot liquid and mix well.

Pour the mixture back into the remaining liquid in the saucepan and mix together, then stirring continuously, cook until the temperature reaches 85°c. Use a thermometer to ensure the correct temperature is reached. When done, pass the mixture through a sieve and allow it to cool.

To make the crème Chantilly, sift the icing sugar into the cream and whip to a peak. To serve, simply cut the tart into 12 pieces, or desired portions, then serve with some coffee Anglaise and a scoop of crème Chantilly.

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