decadent chocolate dessert that tastes heavenly
plain flour, -100g unsalted butter, -3tbsp icing sugar sifted, -2 medium egg yolks For the tart filling:) -1 tin of pears or 4 poached pears, -125g unsalted butter, -125g golden caster sugar, -125g roasted ground hazelnuts, -1/2tsp ground cinnamon, -2tbsp plain flour, -a pinch of sea salt, -100g melted Godiva dark chocolate pearls For the salted chocolate caramel sauce:) -60g unsalted butter, -120g light brown muscovado sugar, -120g double cream, -1tsp sea salt, -1/2tsp vanilla bean paste, -50g Godiva dark chocolate pearls.
the flour and butter into a mixing bowl and rub the mixture together using your fingertips until it resembles breadcrumbs,
roll out the pastry and line a buttered tart tin so that the pastry overlaps the edges, let it rest in the fridge for 15 minutes, 5. Remove the chilled pastry case from the fridge and line it with baking parchment and some dried beans or rice then bake blind at 160 degrees for 10 minutes, 6. Remove the baking beans and parchment and cook the pastry for 5 more minutes. For the chocolate frangipane:) 1. Roast the hazelnuts in the oven (200 degrees) for 5 minutes and then allow to cool, 2. Whiz the hazelnuts to a fine powder in a food processor then add in all the other ingredients except for the chocolate, 3. Melt the chocolate over a pan of simmering water, allow to cool before adding to the hazelnut frangipane. Stir well to combine. For the salted chocolate caramel sauce:) 1. Melt the butter in a saucepan over a low heat then add in all of the other ingredients except for the chocolate, 2. Bring the sauce gently to the boil then turn it down to a simmer and continue to cook the sauce for five minutes, 3. Take the sauce off the heat and add in the chocolate, stir well to combine. The heat of the sauce will melt the chocolate, 4. Set the sauce aside until you need it (keep the rest in a jar in the fridge) To assemble the tart:) 1. Pre-heat the oven to 160 degrees, 2. Pour the chocolate frangipane into the pre-baked tart shell, 3. Place the pear halves into the frangipane in a decorative manner, 4. Bake the tart for 30 minutes until the frangipane has just set, 5. Let the tart cool slightly before serving and use a very sharp knife to achieve a clean cut, 6. Serve with plenty of the warm salted caramel chocolate sauce and a huge dollop of clotted cream.
Today I will share the tart recipe with you and the cheesecake will makeanappearance soon. During the day we made sirloin steakwitha port andchocolatesauce, chicken mole (chicken in a chilli andchocolatesauce), marbledchocolatecheesecake, brownies andachocolateandsaltedcarameltart
Spoon on top of the carameland sprinkle witha few seasaltflakes. But honestly, the soft nuttiness of the macadamia combined with the crunchy deliciousness of the buckwheat kernels in just ridiculously good