Thursday, April 8, 2010
I must have changed my mind fifteen times about what to make for the annual Easter lunch at my Grandmothers place with the whole family. All I knew was that it had to have chocolate. I realised I’d never made a really great chocolate tart. There was one I’d tried a few years ago, not mentioning the names of any major publications, but I was more than disappointed. It was a birthday present to myself, I’d spent more than I could afford as a poor student on quality chocolate, and in the end I think I threw the thing out.
As it turned out, there’s no way I could have picked a better recipe this time, in fact I think this may be the best way to eat chocolate save nibbling squares of dark chocolate on their own. This is an adapted version of the Aria chocolate tart from the Masterchef Australia finale, by Matt Moran and Andrew Honeyset. It’s quite a bit more, uh, minimal than the original but I don’t think it needs the sorbet, or the macarons, or the chocolate pipe. Heck, if we’re being honest, I don’t even think it needs the glaze!
While the original is perfectly suited to a two-hat restaurant, this suits me down to the ground. It’s impressive without being difficult, and absolutely delicious. I can completely understand why Karen got a little excited about this one. It’s sexy, seductive, decadent and absolutely divine. It’s halfway between mousse and truffle, combined with the most delicious biscuity chocolate pastry. With a glass of nice port, in tiny slices, this is chocolate perfection in anyone’s language.
Aria Chocolate Tart
From Masterchef Australia Cookbook
• 320g plain flour
• 60g cocoa
• 160g caster sugar
• 160g cold unsalted butter, diced
• 2 eggs
Chocolate Tart Mixture
• 210g quality dark chocolate, chopped
• 60g milk chocolate, chopped
• 60g unsalted butter
• 315ml cream
• 3 eggs
• 2 egg yolks
To make the chocolate pastry, place the flour, cocoa, sugar, butter and a pinch of salt in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add eggs and process until dough just starts to come together. Turn onto a lightly floured surface and gently knead until smooth. Flatten into a disc shape, wrap in clingwrap and place in the fridge for 30 minutes to rest.
Roll out the pastry to about 3mm thick. Line the base and sides of a tart tin (I used 23cm round, the book says 10x34cm rectangular) with the pastry, and trim any excess. Place in the fridge for 15 minutes to rest. Line the pastry with baking paper and fill with baking weights or rice. Bake for 10 minutes. Remove paper and weights and bake for a further 5-10 minutes or until firm to the touch.
To make the tart filling, preheat the oven to 160°C (320°F). Place the dark chocolate, milk chocolate and butter in a bowl. Heat cream in a saucepan until boiling. Pour the cream over the chocolate and stir until smooth. Stir in the eggs and yolks. Fill the tart shell with chocolate mixture. Bake the tart for 25 minutes or until cooked. The tart should have a slight wobble in the center when it is ready. If it’s not done, place it back into the oven for a further 5 minutes. Cool the tart to room temperature. Remove from the tart tin and cut into slices.