Well it’s hard to be bad to that. Chocolate, possible some sugar, butter, eggs. Nobody is going to spit it out unless you burn it are they? Unless they’re very very rude. In which case, why were you sharing your lovely baking with that rude person.
So Chocolate Week was predictably amazing. I genuinely can’t stop thinking about Nadiya’s peanut butter caramel chocolate tart, it’s all I want out of life. One slice and I’d die happy.
Ian’s chocolate well was amazing. Shame on Paul for breaking it. He’s definitely extra hard on Ian.
And poor Flora had a nightmare week, she’s definitely been going downhill over the past few weeks and her penchant for making random items other that what they were asked for, and sticking them on top of the bakes was becoming more and more problematic.
Tamal was just his usual ridiculously talented self (Tamal to win!)
I’m actually heartbroken it’s all over next week even though I’m scarily excited for the final. What will I do with my Wednesdays???
But onto my Bakealong this week (before I have a wee Bakeoff induced cry).
The technical was out of the question. Bringing a soufflé into Uni wasn’t going to happen, and thankfully not, because the sight of their shrivelled up soufflés in their dishes was enough to put anyone off for life.
The Showstopper I didn’t even fully understand? The brief was a chocolate centrepiece, but what does that even mean?! The brief on the BBC website before the show was aired said sweet FA.
So chocolate tart it had to be then.
Despite the fact that I feel like every week I’m baking a new tart/pie.
I’m worried that you are beginning to think I’m actually one or the other.
Chocolate pastry it had to be, and I actually really enjoyed working with it (and eating raw chunks of the chocolate dough). The excess dough that I didn’t need to make the pie crust, I rolled out in sugar and cut out into little biscuits, which ended up disappearing quicker than the pie itself! Waste not want not (I know, I know, I’m a granny).
So the recipe! This tart has a crisp, chocolatey base, with a rich, dark chocolate filling spiked with cardamom and is topped with the snap of sweet, tempered white chocolate. Sure ye may as well?
If you’d like to sub in shop bought shortcrust pastry for the case then tear away! It’ll make this tart ridiculously quick and easy to make.
Triple chocolate cardamom tart
-200g plain chocolate (or 100g dark, 100g white)
-60g caster sugar
-2 whole eggs and 2 egg yolks
-7 cardamom pods
Approx 100g white chocolate to top
1.Pastry- Use your fingertips to work the cubed cold butter into the flour, sugar and cocoa mix. Keep doing this until it looks like fine breadcrumbs, or basically until all the big lumpy bits have been worked into the dough. 2. Crack the egg into your flour and butter mix and bring together until it starts to form a dough. Tip it out onto your work surface and bring the whole thing together until you have a ball of dough. Make sure you stop at this point. Wrap in cling film and put in the fridge for 30 minutes to rest.
3. After it’s chilled, take it back out and roll the dough out onto a floured work surface until it’s about the thickness of a pound coin. Try to use as little flour as you can, while still stopping it from sticking.
4. Use this to line your (greased) tart tin, and chop away most of the excess while still leaving some overhang to prevent the pastry shrinking away in the oven. Put the pastry case in the fridge to chill for another 30 mins and preheat your oven to 200C.
5. Prick your pastry case with a fork all over to stop it bubbling up, and line with foil. Toss some baking beans/dried peas/rice on top to weigh it down and pop your pastry case in the oven for 15 minutes. Once cooked, remove the foil and allow to cool. Drop the oven temperature to 180C.
6. While this is going on, tip your 2 eggs and 2 egg yolks into a bowl with the caster sugar for the filling and whisk until they are light and fluffy, and the beater leaves a trail when you take it out. This takes 4-5 minutes.
7. Melt your chocolate over a bowl of simmering water, and once it’s melted stir in the butter (until it melts in the heat of the chocolate) and remove from the heat.
8. Remove the husks from your cardamom, and grind up the seeds in a mortar and pestle. If you don’t have one (like me), just chop them up really really really fine.
9. Once your eggs and sugar mix is all whipped up and light, fold in your cooled chocolate butter mix, and your crushed cardamom.
10. Pour into your cooled and blind baked pastry case, and pop in the oven for 20-25 minutes. It should feel firm to touch in the centre, and a skewer inserted into the filling should come out clean.
11. Allow the tart to cool, and melted some white chocolate and drizzle artistically over the top. More artistically than me I hope.
This is best when it’s been in the fridge for a few hours, and cuts beautifully when it’s chilled. Enjoy with a cup of tea while your friends shout abuse at the Bakeoff contestants and/or Paul.