I am back and feeling superior. Yes I am using left overs to bake something again. Come on……. work with me . Surely you have some chocolate cake crumbs at your house?
A couple of weeks ago I made a red Velvet tart with the left over crumbs from a cake . This week I’m at it again. There are no colours involved this time, so if you were put off by a red tart, well then step this way. This one is fully chocolate. The Best ever chocolate Tart made with cake crumbs.
I added some macadamias for a bit of crunch but you could use any nuts such as hazelnuts or pecans. These leftovers do make a good filling…..
First up though here’s a bit of a helping hand.
Do you have problems with leaking pastry when making a tart with liquid ingredients?. You roll out the perfect tart case and bake it off, to discover cracks have appeared , just when you are ready to fill it with glorious custard or lemon filling. Does this happen to you? How do you fix it ?
First up when you roll out your pastry never throw out the scraps, no matter how small they are. A small piece of pastry can be used as a “plug”
The pastry above needs a little more cooking. This is the time to “plug” it. Roll or flatten out a small piece of pastry the size of the hole or split. Gently lay the pastry onto the hot tart shell and press very very gently. The pastry will normally stick when it is hot. If the pastry has cooled and a split or hole has formed paint the area with a little egg white and attach the piece of pastry. Return to the oven for a few minutes or until the tart case is golden. If the pastry case is already completely cooked don’t worry about recooking the patch. It wont be noticed by the time the filling is cooked.
Use this method for any split or hole. Now back to the crumb tart. The chocolate crumbs I used are from this cake. It is very moist and quite sweet, but the finished tart is not sweet .
- 250 gm unsalted butter chopped (8oz)
- 500 gm plain flour (1lb)
- ¼ teaspoon salt
- 50 gm pure icing sugar ( 5 tablespoons)
- 1 egg beaten
- 60 ml milk (or enough to make up just under ½ cup when the liquids added to the beaten egg mix well)
- ½ cup of chocolate cake crumbs
- 1 egg
- 125 ml thickened cream, ½ cup
- 60 ml honey (1/4 cup)
- 4 tablespoons of dutch cocoa
- 100 gm chocolate ( 60-70% chopped) (3.5oz)
- 150 ml cream- (5 oz)
- Put the cold chopped butter, flour, salt and icing sugar into a food processor. Process until the mixture looks like sand. Beat the egg & milk well before adding all but 1 Tablespoon and blitz again. If it doesn't come together and form a ball of dough after being 1 minute ad the remainder of the liquid.
- Pour onto a bench and push together. Wrap and refrigerate till cold ( 10 minutes or till needed). Roll out to fit your tart case. Fill with baking beans and bake for 15 minutes before removing the beans fixing any holes and baking till golden
- Put the filling ingredients into a food processor and process till smooth.
- Pour into the tart case & bake for 30 minutes. Test with a skewer, if it is hot and the middle of the tart feels like it is becoming firm remove from the oven. It could take another 10 minutes or so depending on your oven.
- Cool the tart completely. Put the cream in a small pot or the micro wave and heat till just under boiling point. Take off the heat and cool a touch before adding the chopped chocolate and stir till smooth. Pour over the tart case and tap to spread finishing with a palette knife
- I have decorated with cocoa, praline and macadamia nuts