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You don t have to serve these with the honey cream, but I find it helps to
balance out the bittersweet flavour of the chocolate ganache.
Makes 12
250g plain flour
75g caster sugar
1 tsp cinnamon
tsp salt
125g unsalted butter, firm but not fridge-cold
3 tbsp milk
For the filling
200g dark chocolate (70% cocoa solids)
150ml double cream
3 tbsp runny honey
2 tsp cinnamon
tsp salt
Chilli powder, to taste
For the cream
250g mascarpone
4 tbsp honey
150ml double cream
Cinnamon, to dust
1 In a large bowl, stir together the flour, caster sugar, cinnamon and salt.
Cut the butter into 1cm cubes, then add to the flour mixture and rub into the
dry ingredients using your fingertips, or blitz in a food processor. Keep going
until there are no visible chunks and the mixture is fine and sandy. Add the
milk and cut it into the mixture using a small sharp knife (or, again, in the
food processor), distributing the liquid evenly until no dry flour remains and
the dough is beginning to come together in small clumps. Add a drop more milk
if necessary. The dough ought to be just moist enough to hold together as a
mass when squeezed between your hands.
2 If the dough s a little sticky, press it into a flattish disc, wrap in
clingfilm and chill it for 15-20 minutes before continuing. Otherwise, get
straight to work rolling it out of a lightly floured surface. Roll to a sheet
no thicker than 5mm it should measure roughly 30x40cm. Use a 10cm-diameter
pastry cutter to stamp out circles. Press the pastry circles into the moulds of
a 12‑hole muffin/cupcake tin, taking care to press out any folds and push the
pastry firmly into the sides of the tin. Trim any excess and place the tin in
the fridge for 30 minutes or the freezer for 15 minutes, giving the pastry a
chance to relax and so minimising shrinkage during baking. Meanwhile, preheat
the oven to 200C/400C/gas mark 6.
3 While the pastry chills, cut a dozen 12-15cm squares of baking parchment and
have some baking weights or uncooked rice, dried chickpeas or lentils ready.
Once the pastry has chilled, line each tart with a square of baking parchment
and fill the parchment with baking weights or whatever you have to hand. Bake
the cases in the preheated oven for 15 minutes before gently removing the
baking weight parcels, parchment and all, and returning the tart cases to the
oven for a further 5 minutes to crisp and lightly brown. Leave to cool in the
tin.
4 While the pastry cools, prepare the ganache filling. Finely chop the
chocolate, then place in a heatproof bowl along with the cream. Set the bowl
over a pan of simmering water and stir while the mixture gently steams. Once
all the chocolate has melted and the mixture is smooth and glossy, add the
honey, cinnamon and salt. Stir in a pinch of chilli powder, then add more to
taste.
5 While it s still warm and runny, spoon the ganache into the pastry cases in
their tin. Leave to cool completely, then transfer to the fridge for at least
30 minutes before unmoulding.
6 Once the tarts are ready, prepare the honey cream. Beat the mascarpone with
the honey until smooth. In a separate bowl, whisk the double cream to soft
peaks, then fold the whipped cream into the mascarpone mixture. Serve each tart
with a spoonful of honey cream and a dusting of cinnamon.