And the tart, you ask? Mmmmm. amazing!
sugar, as you prefer
cold butter, diced
chocolate, broken into pieces
grease a 9″/24cm or 10″/26cm tart pan, ideally a fluted metal one
with a removable bottom.
with a teaspoon of the water until pale and fluffy. Set aside.
Quickly toss the butter in the flour so it’s all coated, then, using your
fingers, rub it in until it resembles breadcrumbs. Keep repeating the operation
until it has the consistency of sand.
5. Gather the flour mixture into a mound and make a well in
well. Working quickly, incorporate the wet ingredients into the flour, first
with your fingertips then with a bench scraper until just mixed but not brought
your palms. If it stays together, it is sufficiently moist. If it doesn’t stay
together, add a touch more water and repeat the process.
the dough across the work surface, gather it up and repeat until it comes
together into a smooth, soft ball. You aren’t kneading, you are using the
smearing action to bind the elements of the dough without developing the gluten
in the flour. The dough ball shouldn’t spring back when pressed.
9. Lightly flour your work surface and lightly roll the
dough out to about 3mm thick in a circle to fit your pan. Press the dough
gently into the pan, prick all over the bottom with a fork.
|Still a little bit mosaic-like!|
10. Line the tart pan with baking paper and fill with dry beans or pie weights and bake until set, around 9 minutes. Remove pie weights and paper and bake another 6 minutes, until dry.
pan. Leave the oven on.
heavy-based, non-coated saucepan (it needs to be metallic so you can see the
color). Heat over a medium-low heat without stirring until the sugar starts to
melt and becomes liquid around the edges. Once about a quarter of it has
melted, gently stir continuously with a wooden spoon or heat-proof spatula
until it turns a deep amber color, a few minutes depending on how high the heat
(100ml) of the hot cream into the caramel, stirring continuously – it will
splutter and steam so be very careful as it is extremely hot. The cream needs
to hot and poured very slowly, otherwise the caramel will seize. Keep stirring
until it stops bubbling and is well combined then set aside to cool.
For the chocolate mousse
(and powdered sugar, if using).
cream to a boil.
until the chocolate has melted completely and the mixture is smooth. Let cool a
and stir gently with a spatula to obtain a smooth cream.
don’t disturb it.
until the filling has set but is still wobbly in the center.
temperature. If using a tart pan with removable bottom, unmold before serving.