Sunday, 30 October 2016

GBBO 2016 Week 10 - Chocolate, Plum and Amaretto Tarts

GBBO Individual Chocolate Plum Amaretto Tartlets

This week was the final of the Great British Bake Off! The showstopper was insane, with the bakers having to make 49 bakes. One of these were fruit tartlets, which  I decided to have a go at. As we're in the midst of autumn, it seemed wrong to do a summer fruit tart so instead I gave the tart more seasonal flavours with roasted plums topping a chocolate and amaretto custard, encased in a ginger pastry.
YUM are the only words I can use to describe this tart. 
This recipe makes four tartlets, but the recipe is easily doubled if you have enough tartlet tins.
Also, if you have left over pastry, it freezes brilliantly (raw) - just leave it to fully defrost prior to using.
You will need individual 10cm fluted tartlet tins with removable bases.


For the pastry:
  • 125g (1 cup) plain flour
  • 30g (2 tbsp) icing sugar
  • 1/4 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 60g (1/4 cup) butter, chilled and cubed
  • 1 egg yolk
  • 1 & 1/2 tbsp water

For the custard:
  • 2 egg yolks
  • 250ml (1 cup) milk
  • 70g (1/3 cup) caster sugar (or brown sugar for a more caramel hit)
  • 3 tsp cornflour
  • 3 tsp plain flour
  • 30g (2 tbsp) dark chocolate (at least 50% cocoa solids), roughly chopped
  • 40ml (2 & 1/2 tbsp) amaretto

For the plums:
  • 2-3 plums, destoned and sliced
  • 50g (1/4 cup) brown sugar
  • 2 tbsp honey
To finish:
  • 10g dark chocolate


1. Prepare the pastry. Into a large bowl sieve the plain flour, icing sugar, salt, ginger and cinnamon.

2. Add the butter to the dry ingredients and rub together until the mixture resembles breadcrumbs. Be patient at this point and make sure no large clumps of butter remain.

3. Add the egg yolk and water. Bring the dough together with your hands. Knead lightly into a ball.

4. Roll the dough out between two layers of clingfilm, until it is around the thickness of a pound coin (2-3mm). Cut into circles around 14cm in diameter (big enough to line the base and sides of a tartlet tin), and place into the tins. Place in the fridge for 20 minutes.

5. Preheat your oven to 180c (160c fan)/350f/gas mark 4.

6. Place greaseproof paper in the base of each tart tin and fill with baking beans. Bake the tarts for 10 minutes.

7. Carefully remove the paper and beans (the beans will be very hot!), and return the tarts to the oven for 3 minutes. Set aside to cool.

8. Make the custard. Bring the milk to a simmer in a medium sized saucepan.

9. Meanwhile whisk together the egg yolks, sugar, cornflour and plain flour until smooth. Once the milk is bubbling, slowly pour the milk onto the egg mixture, whisking constantly.

10. Return to the pan, and cook on a low heat (stirring constantly) until it has thickened enough to coat the back of a wooden spoon (this will only take a few minutes). Take off the heat and add the chocolate and amaretto. Stir until the chocolate has melted.

11. Fill the tartlet tins with the custard and set aside to cool. Place in the fridge to set fully (for at least 30 minutes).

12. Line a baking tray with greaseproof paper and add the plum slices. Sprinkle on the brown sugar and honey and bake for 5-7 minutes, until a little caramel has formed and the plums have cooked through. Set aside to cool.

13. To assemble place the roasted plum slices onto each tart. Grate the remaining dark chocolate over the tarts.

14. Enjoy!

GBBO Individual Chocolate Plum Amaretto Tartlets

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