Try this decadent chocolate tart with a delicious caramel and honey ganache filling from Edward Hayden.
Yield: Serves: 10-12
For the pastry
- 300g/10.5oz plain flour
- 110g/3.8oz caster sugar
- 150g/5.2oz butter
- 1 egg yolk
- 2 teaspoons honey
For the caramel sauce
- 150g/5.2oz sugar
- 110ml/3.7oz cream
- 12g/3 teaspoons butter
For the honey ganache filling
- 250ml/8.4oz cream
- 1 tablespoon honey
- 225g/8oz dark chocolate, finely chopped
For the peanut and almond praline
- 110g/3.8oz caster sugar
- 50g/1.7oz nipped almonds
- 100g/3.5oz peanuts
- 1 squeeze lemon juice
- Preheat the oven to 180ºC/350ºF or gas mark four.
- Place the sifted flour in a large bowl with the caster sugar. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Beat the egg yolk together with the honey and add to the dry ingredients and bind it together. Wrap in clingfilm and allow to rest.
- Roll out the pastry to 3mm in thickness and large enough to fit a 20cm diameter, deep fluted (loose bottomed) tart mould. Neatly line the tin with the pastry and blind bake (see tip).
- To make the caramel, heat the sugar in a heavy-bottomed saucepan and heat gently, without stirring, until it turns a golden/amber colour. Swirl the saucepan lightly to ensure even browning. Next, add in the cream and butter – carefully, as it tends to bubble up. Mix together and then transfer to a bowl for a few minutes until you need it.
- To make the filling, heat the cream and honey together until rapidly bubbling. Pour onto the chopped chocolate and mix thoroughly until combined.
- To make the praline garnish, melt the caster sugar (without stirring) in a small saucepan until it turns golden brown. I normally swirl the saucepan gently during the browning process so as to get even distribution of colouring – exercise extreme caution at this stage. Carefully add the almonds, peanuts and lemon juice, stir well and then spoon onto a silicone-lined baking sheet.
- Leave to cool and then place in a freezer bag and bash with a rolling pin to make a chunky consistency.
- To assemble, pour the caramel sauce into the blind baked tartlet case. Pour the chocolate ganache on top and allow to set for at least two hours before serving.
- Use the broken-up praline to garnish the tart. Serve with some fresh fruit and some crème fraîche or mascarpone cheese.
Tip: To bake blind, line the tartlet mould with a triple layer of clingfilm, fill with rice/lentils/chickpeas and cover over with another layer of clingfilm. Make sure to use plenty of clingfilm and overlap it to prevent it from melting in the oven. Place this in the oven for 15 minutes and then remove the rice parcel and bake for a further eight minutes. This leaves you with a perfect tartlet shell and the sides will not fall in.