I don’t why, but I overthought this recipe almost into oblivion. I started to question all my life decisions up to this point and nearly completely gave up on the entire cookbook. Why chocolate, why caramel, which type of pastry, how is this different to a millionaire shortbread? Then I just MADE it and realised why I belong in the kitchen and not behind a screen writing recipes all day. DOI? DO I REALLY?
A truly terrifying exercise in how over-thinking can stop you doing. Anyway, Bon Appetit.
RECIPE:
COCOA SWEET PASTE
140g PLAIN FLOUR (A nice ‘soft’ flour with a low gluten content so we can create a nice short, crumbly tart case- and not one which breaks Nan’s teeth. No thank you.)
10g COCOA POWDER
90g UNSALTED BUTTER (Cold and Cubed; As fridge-cold as you can, as small-cubed as you can be bothered. Look we CAN have fun?!)
60g CASTER SUGAR
50g WHOLE EGG (Or 1 Medium Egg. The variance is about 5g, so that’s just aok. Is it?)
A SMACK OF SALT. Be bold. The Cocoa can take it.
CARAMEL AND CHOCOLATE CRÉMEUX FILLINGS
(Don’t worry, it’s not that complicated…just two fillings from one base. Very lazy, if anything)
CRÉME ANGLAIS BASE
250ml WHOLE MILK
250ml DOUBLE CREAM
60g LIGHT BROWN SUGAR (This is our ‘caramel’ flavouring because I’m a filthy cheat. Don’t tell anyone. It’s a filthy, filthy secret...)
90g EGG YOLK
250g CRÉME ANGLAIS (Or roughly half of the base above)
3g GELATINE SHEET (1-2 sheets depending on which brand you can find. Weighing it out helps us all be on the same page THANK GOODNESS)
60g SALTED BUTTER (Plot twist! But no really it’s really very nice in this Crémeux recipe, pairing well with cocoa tart shell and fruity chocolate.
CHOCOLATE CRÉMEUX
250g CRÉME ANGLAISE (The other half of the base)
140g 65% CHOCOLATE
BEFORE YOU START…
Preheat your oven to 160c (fan oven, 170c for other, less powerful ovens)
Set aside a fluted tart case.
METHOD:
FOR THE COCOA SWEET PASTE…
Sand the butter, sugar, salt and flour together until you see small lumps of butter and the mixture resembles breadcrumbs.
Add the egg and mix until a dough begins to come together. (I LIKE TO UNDERMIX IT IN THE MACHINE AND FINISH IT BY HAND, BRINGING IT TOGETHER ON THE COUNTER. Because that’s how I was shown at college and because honestly, it always works. I never over-work dough - just maybe my poor little arms- TOP TIP)
Once you’ve got a nice smooth dough, form into a flattened ball (WIDER SURFACE AREA+ THINNER DOUGH =QUICKER TO CHILL DOWN), wrap with clingfilm and rest in the fridge for half an hour.
Once rested and firmed up, roll out and line your fluted tart case. Fill with baking beans/rice RETURN TO THE FRIDGE (another 30+ mins to firm up or even the freezer for 15 minutes) before baking for 20-22mintes until dry in appearance (removing the baking beans/rice for the last 2 minutes to ensure the base gets fully cooked)
Set aside to cool completely.
FOR THE CARAMEL AND CHOCOLATE CRÉMEUX FILLINGS…
Heat the milk and cream together until steaming.
In a bowl whisk the egg and sugar together until the sugar is dissolved and the mixture has lightened slightly. Set aside. Once the milk and cream is steaming, combine with the egg mixture until smooth then return to the pan. Cook on a gentle heat, stirring constantly and slowly until the mixture has thickened and reached 82c. THIS IS OUR CRÉME ANGLAIS.
While the Crème Anglais is still hot, soften the gelatine sheets in cold water before removing and squeezing out the excess water.
Divide your Crème Anglais in half:
With one half, combine with the softened gelatine and butter. Mix until smooth.
With the remaining half of the Crème Anglais pour over the chocolate and mix until smooth. (How many times did I say Crème Anglais. Was it enough times saying Crème Anglais?)
ANYWAY TO FINISH: Fill your tart case with the two Crémeux mixtures and marble with a teaspoon. Leave to set for a few hours before serving. Because of the caramel Crémeux this tart is ideal simply served as is.
