Thursday, 23 April 2015

Very Berry Chocolate Fondant Tart




Ready for chocolate heaven? I adapted this recipe from one I saw the fantastic Mary Berry bake. It's rich, chocolatey, and if cooked correctly, slightly oozes chocolate goodness when cut into. 
Here is a recipe for a small tart that would be perfect as a romantic dessert for two, or a super indulgent treat for one. It is great served with fresh berries and greek yoghurt.

Makes one 13cm tart

Ingredients:

For the base:
  • 55g unsalted butter, softened (or use margarine e.g. Stork)
  • 25g caster sugar
  • 55g plain flour
  • 25g cornflour

For the filling:
  • 35g 70% dark chocolate
  • 25g unsalted butter
  • 35g caster sugar
  • 20g plain flour
  • 2 medium eggs
  • 2-3tbsp good quality jam (I used raspberry)


Method:

1. Preheat your oven to 180c/170c fan/gas mark 4. Grease the base of a 13cm cake tin

2. Make the base. Cream the butter and sugar in a bowl until light and fluffy.


3. Add the flour and cornflour and bring together, first with a spoon, then with your hand until you get a ball. Chill for 10-20 minutes.

4. Roll out the dough to about ½ cm thickness. Line the base and sides of the tin. If you have leftover pastry, just cut out shapes and bake alongside the base (it makes delicious shortbread).
Prick the base with a fork. Line with greaseproof paper, fill with baking beans and bake for 10 minutes.

5. Remove the baking beans and greaseproof paper and bake for a further 5 minutes. Remove from the oven and set aside to cool.

6. Meanwhile make the filling. Melt the butter in a microwave or a saucepan. Add the chunks of plain chocolate and stir until melted (this prevents overheating the chocolate).



7. Mix in the sugar, plain flour, and then add the eggs one at a time.




8. Heat the jam in the microwave until it becomes liquid (this will probably only take about 30 seconds depending on the strength of your microwave. Sieve into a clean bowl. Swirl the jam into the chocolate mixture to achieve a ripple, then pour into the tart tin.




9. Bake for 12-15 minutes, until only the center of the tart is wobbling. Remove from the oven and leave to cool for 5-10 minutes (if you want to eat it warm). It is also perfect to eat cold, although it will not be as gooey.

10. Devour.









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