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Ruby Tandoh's Cinnamon-spiced chilli chocolate tarts with honey cream

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.