Chocolate Chiffon Tart

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March 9, 2017 by dgarnett2013

Chocolate Chiffon Tart: The Cook’s Table by Stephanie Alexander

Serves 10 – 12

Chocolate pastry: 

  • 125g unsalted butter, plus extra for greasing
  • 80g caster sugar
  • 150g plain flour
  • 50g cocoa

 

For the filling: 

  • 3 gelatine leaves
  • 120g dark chocolate, broken into pieces
  • 80ml strong espresso coffee
  • 3 free-range eggs, separated
  • 80g caster sugar
  • ½ tsp pure vanilla extract
  • creme fraiche, or whipped cream to serve plus sliced strawberries in summer.

 

Butter a 23cm tart tin lightly.

To make the pastry: Using an electric mixer with the paddle attachment, cream the butter and caster sugar until very pale.

Sift the flour and cocoa and tip into the butter mixture.

Drape a tea towel over the mixer or use the plastic guard, put the motor on the lowest sped and add the flour mixture into the butter mixture.

Stop mixing as soon as the dough is well combined. It will be very moist and crumbly.

Tip the mixture into the prepared tin and work the dough over the base and up the sides.

Using your knuckles, press in well to ensure the pastry comes well up the side of the tin. (Try to make the pastry nice and thin).

Smooth the base with the bottom of a tumbler or similar.

Refrigerate for 1 hour to chill.

Preheat the oven to 190℃.

Bake the pastry shell for 15 minutes.

Remove and using  clean dry tea towel, press the pastry back up the side of the tin if it has slipped down during baking.

Leave to cool completely before adding the filing.

To make the filing: soak the gelatine leaves in a small bowl of cold water for 5 mins.

Combine the chocolate and coffee in a heatproof bowl that fit snugly over a saucepan of simmering water, making sure the base of the bowl does not touch the water, then stir from time to time until the chocolate has melted and the mixture is smooth.

Remover the bowl from the pan and set aside, then tip out almost all of the hot water, leaving just 2 tabs of water in the pan.

Squeeze the gelatine leaves and drop them into the water left in the pan, then swish to dissolve.  Pour into the chocolate mixture and stir well.

Using hand held electric beaters, beat the egg yolks and half of the caster sugar and the vanilla until thick and pale.

Whisk in the chocolate mixture, ensuing that it is all well mixed together.

Refrigerate to chill for 15 mins, whisking once or twice, until the mixture starts to thicken a little around the edge.

Using the electric mixer, beat the egg whites until soft peaks form. Gradually beat in the remaining sugar until you have a glossy meringue.

Fold into the chocolate mixture and pile into the chocolate pastry case.

Leave to set at room temperature, unless it is very hot (then refrigerate).

Serve with the whipped cream and sweetened strawberries alongside if using.

Made for dinner soon after I returned from Paris with flowers from Chanel.

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