bitter chocolate tart #2 – the filling
So ifÂ yesterday was the beautiful (if frustratingly soft and sticky) tart shell, today must be the filling! There are two parts to this recipe. The first, a lovely pistachio praline and the second, a dark, rich and thick chocolate custard filling with just a hint of fruitiness from some (very optional) rosewater.Â Are you ready? Are you set? Let’s get going then!
bitter chocolate & pistachio praline tart – the filling
you will need:
- 50g pistachios
- 115g sugar
as well as:
- 2tbs water
- 100ml milk
- 150ml cream
- 1 egg
- 25g sugar
- 150g dark chocolate (I used 100g 85% lindt and 50g 70% lindt)Â
Add the water to the sugar in a pot and, stirring, bring to the boil. Once it is boiling, stop stirring and let it bubble away until it reaches a deep golden toffee coloured brown.
Â Step Two:
Spread your pistachios out on a silicon sheet or greased tray and tip the caramelised sugar on top, tilting to spread the toffee around & trying to keep it as thin as possible. Leave it to set.Â
Â Step Three:
Break the praline up and stick it in a food processor. Whiz until you’re left with small chunks of nut and toffee.
Â Step Four:
Onto the chocolate now. Stick your milk & cream into a saucepan over a low heat. Heat until it just boils, then turn the heat off and tip your broken up bits of chocolate in. Stir until the chocolate is all melted into the cream.
Combine your egg and 25g sugar in a bain marie (a bowl suspended over boiling water). Whisk until the egg and sugar mix is thick as pictured on the right.
Remove the eggyÂ mix from the heat and add your chocolate mix. (Add a bit to start with, whisk it in until the egg mixture loosens, the tip the rest in and whisk to combine).
Almost there! Tip your praline goodness into the chocolate mix. Give it a few quick turns, then dump the lot (or as much as will fit) into your pre-baked tart shell.
Tip the lot (or as much as will fit) into the prebaked tart shell and carefully slide it into a 180C fanforced oven for 15 minutes. The middle of the tart should still wobble slightly when it is removed from the oven. It will solidify as it cools. Serve with a dollop of spiced cream (150ml double cream + 1/4tsp mixed spice + whipped!)
[psst! onebitemore is flyin’ about Asia at the moment, so please bear with me if I don’t get aroundÂ to replying to your comments straight away. much love!]