Chocolate Tart with Hazelnut Semi freddo
Love is a bit of an elusive thing for me. That’s not to say that I have not been there or that I am a stranger to the addictive charm of new love, the flush of excitement you feel. Just thinking about your love, the way your heart flutters, missing a beat, at the sound of their voice over the phone line, making you catch your breath and feel dizzy with possibilities. Touching hands, tangling feet, wanting to thrill and needing to be attentive even when just simply sitting. The feeling you just can never get enough of talking , laughing and being together. Afternoons in bed , not needing any one or anything else. Its a drug……..and you come down, but what is left can be ever so good or ever so bad depending all things considered , that this, is a mutual feeling.
Unfortunately, I’m in no such place, but I am in a love. My love is all consuming in a caring thoughtful way. I know the love is mutual but it is rarely spoken and it is completely platonic. It has grown from an incredible infatuation, a complete sacrifice and a 110% commitment from me. It is the way I love my teenager , even after I have endured driving lessons. We nearly split up not long ago.
Its hard to say who was the most antagonistic while we were hurtling down suburban streets in a dangerous weapon, but I think it was Skater. Once, we were out and about with a mission to find a Commonwealth bank where he could deposit some funds, in a face to face situation with a bank teller. I hear you snickering…….and that’s unkind. Apparently there is an “app” you can download to make your search easier and I was directed to do this, I refused…..hey I was instructing and I dont bank with the Commonwealth. This escalated into full warfare, yelling and unpleasantness (from both of us) till I asked him to pull over. I also asked him to get out, and would have driven away right there and then , but I am a Mother and I think I am supposed to be setting an example. Instead we drove home, with a seething squirming anger blistering the air, my eyes stinging and the lump in my throat threatening to melt. How did this happen. We love each other why can’t we do this stressful thing together?
My teenager sought the refuge of his girlfriends house, leaving me with a deep wound in my heart. I cried at the feeling of failure. I have since been assured by my friends that I am a good Mother. There are worse stories than ours . Skater came home the next day, to find I was still feeling hurt, and after we discussed what went wrong he apologised but said he didn’t remember saying that I am a bad teacher, and that I argue…. in fact he didn’t remember saying any of it!
Do you ever just feel like eating Chocolate?
- 1- ½ cups plain flour (200gm)
- ¼ cup pure icing sugar (40gm) (powdered sugar)
- 125 gm (1 stick)chilled unsalted butter, chopped
- 1 egg (70gm)
- 1 Tablespoon of cold water
- 300gm 60-70% chocolate cut into pieces (10.5oz)
- 200gm unsalted butter chopped (7oz)
- 2 whole eggs
- 2 yolks
- 125gm (4oz)
- To make the pastry combine flour, sugar and butter in a food processor and blitz till combined. Mix the egg and cold water, stop the machine and add ¾ of the egg mix and blitz briefly . If the dough doesn't come together in a ball add a little more of the egg mix. A wet pastry will be tough.
- Flatten into a disc, wrap in plastic and chill till very cold ( up to 1 hour or in the freezer). Roll out the pastry and line the tin you are using. Chill again.
- Bake blind at 180 deg ( 350F) for 15 minutes. Remove the paper and beans and finish cooking till golden ( 12 minutes), set aside. Turn the oven down to 160C or 325F,
- Melt the butter and chocolate together and cool while preparing the eggs.
- Beat the whole eggs and yolks with the sugar till light and fluffy and thick. Gently fold the chocolate into the eggs and pour into the cooked pastry case. Bake for approximately 15 minutes before checking. The centre should feel soft and wobbly, and mousse like. Cool.
- Serve the tart with some extra chocolate, praline and raspberries
Heavenly Amedei chocolate spread and piedmont hazelnut paste from HERE