Hello, good evening, good morning or good night, either way whenever your’e reading this; prepare for deliciousness.
This is going to be a recipe to show how I and my girlfriend made a scrumptious, gooey chocolate fondant tart. In which You will be shown how to do not only the filling but the pastry as well. I hope you’ll enjoy. 🙂
What you’ll be needing to acquire:
100g of plain flour.
50g of icing sugar.
50g diced butter (the dicing is optional)
1 large egg yolk.
1 tbsp of cold water.
And now for the filling ingredients.
- 100g of butter.
- 150g of broken up plain chocolate (preferably containing 60%-80% cocoa solids).
- 150g of golden caster sugar.
- 75g of plain flour.
- 6 medium eggs.
Step 1: Get all that flour, icing sugar and butter for the base measured out and sieve it into a mixing bowl. If you like using your hands, you’ll love the next bit. Begin to rub the flour, icing sugar and butter together with your fingers, until it shows the same consistency as bread crumbs. If you’ve got someone to help ask them to separate an egg yolk and put that yolk in while you’re mixing it through with your hands, once they’ve done that ask them to get a good tablespoon of cold water in as well. Mix this together until it forms a stiff dough. Wrap that up in cling film or plastic wrap and leave it in the fridge for about 30 minutes. If you want it done quicker, you can always put it in the freezer for about 20-25 minutes. You can always buy pre-made shortcrust pastry from your local supermarket.
Step 2: Once the 30 minutes is up, it’s time to take it out for a roll. Roll your pastry out till it’s big enough to fit over the tray with extra. Gently tap it down into every nook and cranny in the tray making sure there are no holes in the pastry. If there is any holes in the pastry; take some from the spare left over pastry and just patch it up. After the tray has been fitted, you can then remove the excess (either keep it for something else or throw it out) and then slide it back into the fridge for another 15 minutes. Once these 15 minutes are up, you can then proceed to blind bake the buttery biscuit base.
Step 3: To blind bake the base, pre-heat your oven to 200 Celsius/400 Fahrenheit. Before getting the base in the oven, make sure to use a fork to jab some holes into the bottom. Place a sheet of baking parchment of tin foil over the base. Pour your baking beans in, making sure they get into every crevice. Pop it into the oven for about 10 minutes. After these minutes, take the base out, remove the baking beans and foil and pop it back in for roughly 5-7 minutes.
Step 4 – The Filling: Get the butter and melt it on a low heat, when that’s melted add the chocolate and mix all of this together until it’s smooth. Take it off the heat straight away and stir in the sugar and flour. Beat the eggs in one at a time just to make sure there isn’t any inappropriate curdling. When this is all mixed together you can then pour it into the base. Carefully glide the base and mix into the oven for 10-12 minutes or until the edges firm up but allow the centre to have a little wobble. Take it out, dust it with icing sugar, put a little whipped cream on it or serve it with some cooling vanilla ice cream.
Doesn’t that look like one of the best things ever. It’g gooey in the middle, the crust isn’t too thick or crumbly and it certainly won’t leave you feeling empty after one slice. I hope you enjoyed this, let me know by liking and commenting what you think. If you want to see more from me and my cooking, please follow the blog and share it as much as you can, It helps so much.
I will be posting to show what I bought from the Chinese supermarket as well as my tasting impressions. I will also be un-boxing my March Flavourly Box. My girlfriend will also be reviewing her March Titan Loot Crate. All this and more in the near future. But for now, Byeeeeee – Jason.