As I write this post it is drizzling outside, but thankfully I live in an area unaffected by the floods; my prayers and best wishes go out to all those who do.
Every year, the Christmas season seems to bring either great joy or great sorrow to people. I was a teenager when my grandmother died in hospital on Boxing Day, but on the flipside, she died surrounded by her family, comfortable and warm, after a Christmas Day spent with her family and friends. She had lived a long life and seemed quite ready to move on.
I won’t be going any further with this, but instead prefer to wish everyone a Merry Christmas. May you all find some shred of happiness and peace, no matter the circumstances.
Onto the baking side of things.
This year hasn’t been the busiest for baking, but I am trying out new things. In the past I’ve generally kept to cakes and cupcakes, but this year I thought I’d diversify. In preparation for tomorrow’s Christmas dinner, I made chocolate tarts. I used a combination of recipes – the pastry from Chocolate & Zucchini and the filling from Gordon Ramsay on BBC Good Food. I also used a bit of Green & Black’s espresso dark chocolate to replace the equivalent quantity of plain dark chocolate because I think coffee really enhances the chocolate. However after I did that it occurred to me that using flavoured chocolates is an easy way to adapt this recipe to your personal taste. The coffee taste is subtle but there is still enough to make the tarts a little bit more special.
Chocolate tarts with a hint of coffee
Makes 5 tarts (using 10 cm tart tins)
Chocolate tart shell:
200 g plain flour
100 g castor sugar
100 g butter, cut into small cubes
Remove a heaping tablespoon of flour and substitute with the same quantity of unsweetened cocoa powder (approx. 15 g)
Splash of milk
50 g milk chocolate
50 g dark chocolate (min 70% cocoa solids)
50 g espresso dark chocolate (I used Green and Black’s)
100 mL double cream
50 mL whole milk
1 tbsp golden castor sugar
To make the shells:
- Pre-heat oven to 200°C.
- Mix the flour, sugar and cocoa powder together in a bowl. Once mixed, add the butter to the bowl and work the ingredients together. Add a splash of milk and continue to mix. The finished mixture should resemble coarse sand.
- Divide the mixture and press evenly into tart tins using fingers.
- Prick the bases of the tarts a few times with a fork to allow air to escape when baking. Alternatively, line with parchment paper and baking weights.
- Blind bake for 10 minutes in the pre-heated oven.
- Once baked remove and cool on a wire rack.
To make the chocolate filling:
- Turn the oven down to 150°C.
- Break up the chocolate into small pieces and place into a mixing bowl.
- Bring the milk and cream to a boil. Add slowly to the chocolate, stirring to melt and mix with the chocolate. Once this is all mixed, whisk in the egg and castor sugar.
- Allow to settle to minimise the number of air bubbles in the final product.
- Pour slowly into tart shells, filling them almost to the top.
- Bake for 35 to 40 minutes.
- Allow to cool.
Gordon Ramsay recommends serving this dusted with grated white chocolate, cocoa powder or icing sugar and decorated with chocolate curls. I will be serving this tomorrow with a dollop of crème fraîche and raspberries.
I admit that my chocolate tarts aren’t the prettiest, but I’ve tried one (I made a spare) and they do taste good. The presentation will come with practice.
I’m off to a Christmas Eve party in a bit and I do have to get ready so I’ll finish here. So for those who are already celebrating Christmas, Merry Christmas again, and for those who are not yet, I hope you have a great Christmas.