The first time I tried this moussy chocolate tart filling I was very happy, because I new I had found a recipe I would use for a long time. ( that was at least 10 years ago) It is a lightly cooked version of a chocolate tart that can be eaten warm if you can’t wait. This recipe involves three steps. I have been asked by a number of people to post it as, I think they enjoyed eating them. Even , Skater likes these chocolate tarts which is a minor miracle in itself .
When my teenager was about 5 or 6 he asked me what I did when I went to work. I told him that I was making desserts for people and he wanted to know if there was anything made with chocolate. I asked if he would like me to bring him home a piece of chocolate tart and he eagerly agreed. The next day I sat him at the table with his little knife and fork and a big piece of chocolate tart. He dived in taking a chunk and rolling it around in his mouth, once he had finished his mouthful he asked me how much people paid for a slice of this dessert. I thought that he was really clever asking this and informed him that the cost was around $15.00. He looked at me in horror and then said he wouldn’t even pay $2.00 for it. I was shocked … the little smarty pants! This is not the tart that he rejected by the way…
- 250 gm icing sugar powdered sugar
- 30 gm cocoa powder unsweetened (1/4 cup)
- 450 gm butter soft
- 3 whole eggs (70 gm large)
- 100 gm almond meal 1/2 cup
- 780 gm plain flour
- 250 gm caster sugar superfine
- 100 ml cream thickened or heavy,
- 150 gm butter unsalted chilled cubed (5.28oz)
- 1-1.5 teaspoon flaked sea salt
- 40 ml water
- 1/2 tsp lemon Juice
- 150 gm dark chocolate 50-70 % 5.28oz
- 100 gm butter unsalted chopped
- 1 whole Egg
- 1 whole yolk
- 60 gm sugar caster superfine
This recipe will make 10 times more caramel than you need. Use it with ice cream, mixed with cream for cake fillings, drizzled over a warm cake or as a glaze over hot fruit and frangipane tarts.
Do you have a favourite chocolate recipe or a very fussy child?