This is a movable feast. The basic idea is a rich yet light chocolate tart, in a crisp pastry shell with a fruity bit in the middle. For the Christmas theme I suggest using a cranberry mincemeat.
This makes enough for about 8 people - either one 10\" tart or 8 individual tarts. There are three parts to make:
- Sweet Pastry
- Fruity bit
- Chocolate filling
First make the Sweet Pastry
- 200 g Shipton Mill plain flour
- 35 g Icing sugar
- 100 g butter, diced
- 1 egg yolk
- 2 tblsp cold water
Blitz the flour, icing sugar & butter in a food processor until crumb like. Add the yolk and water and process until it comes together in a ball. Rest in the fridge while you make the other bits.
For the Fruity part
Here are some ideas:
- Christmas Mincemeat - either homemade or bought - I quite like Delia\'s Cranberry mincemeat recipe
- Cranberry compote - simmer fresh cranberries with some sugar & orange zest
- Beetroot (yes beetroot) compote - grate some fresh beetroot and simmer in a little sugar and water for about 15 minutes
- Apricot jam
For the Chocolate filling
- 100g unsalted butter
- 110g 70% Chocolate - chopped - my favourite is Valrhona Manjari
- 2 tsp of your favourite spices (preferably freshly ground). Some ideas: Five spice, cinnamon, chilli powder, Star Anis, Mixed Spice
- 2 large eggs
- 60g Caster Sugar
Melt the butter, chocolate and spices. This can be done either in a microwave or over a pan of simmering water. Stir until well combined. Whisk the eggs and sugar in an electric beater until pale and thick - about 5 minutes. Lightly fold the chocolate into the eggs until combined. Don\'t over mix.
Putting it all together
Roll out the pastry, as thin as you can, and line the tart tin(s).
Spread some of the fruit compote/mincemeat over the base of the tart.
Pour over the chocolate mixture.
Bake at 180C for about 35 mins for a single tart and 15-20 mins for individual tarts. The centre will collapse as it cools down, this is normal.
Serve at room temperature.