bitter chocolate tart #2 – the filling

July 23rd, 2009

So if 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.

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)

pistachios + sugar = pistachio praline

Step One:
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.

pistachio praline

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.

crush the praline in a food processor

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.

a mix of 70% and 85% cocoa to make 80%

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.

eggs and sugar: before & after

Step Five:
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.

add the milky, creamy chocolate to the eggs

Step Six:
Remove the eggy 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).

stir in the praline

Step Seven:
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.

Step Eight:
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 around to replying to your comments straight away. much love!]

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7 bites more on “bitter chocolate tart #2 – the filling”

1 Reemski says on July 23rd, 2009 at 11:53 am :

Wow, that is soooo my kind of dessert! Just need a special occasion for which to make it!
2 Ja says on July 23rd, 2009 at 11:45 pm :

Looks great ! I love chocolate tart and your recipe seems different from what I normally have.. This praline should give it more texture and flavour. Thanks for sharing
3 panda says on July 25th, 2009 at 9:28 pm :

you can’t go wrong with a chocolate tart when it has lindt chocolate in it! i want a slice of this tart ;P
4 shez says on July 29th, 2009 at 3:52 pm :

@Reemski: Every day is a special occasion, isn’t it? I actually made double the filling, baked it in ramekins then rolled it into truffles once it had cooled down. Dipped in chocolate? Horribly messy but wonderfully tasty!

@Ja: Very welcome & thanks for visiting!

@panda: You know, it’s so rich I was worried about it getting finished, but somehow it managed to get scoffed down!
5 ABowlOfMush says on July 31st, 2009 at 3:31 am :

This looks heavenly! Love pistachio and chocolate together!
6 shez says on July 31st, 2009 at 9:44 am :

@ABowlOfMuch: Oh! Thank you Me too. It’s my latest mini-obsession.
7 Muneeba says on August 1st, 2009 at 10:26 am :

Decadent. Incredible. I would pay money for that in a fancy restaurant, no questions!