FOOD & DRINK Tart


Gently bring cream to the boil in a pan. Take off the heat. Add chocolate while stirring constantly until combined. Add egg and espresso. Pour fi lling into cooled tart case. Bake for 12 to 15 minutes at 200o


C. Cool on wire rack. Remove


from tart tin. Serve a rectangular slice garnished with coffee ice cream and chocolate decorations.


Sparkling black elderfl ower wine and rhubarb jellies Serves 4


450g red garden rhubarb 550ml water


450g golden caster sugar 15g powdered gelatine 3 strips grapefruit peel 100ml sparkling black elderfl ower wine 1 tsp raspberry purée


Cut the rhubarb in 2.5 cm pieces and cook for about 25 minutes in the water with the sugar, raspberry purée and peel. Remove the peel and strain through muslin, reserving the syrup. Dissolve the gelatine in the warm syrup and leave to cool. Stir in the wine and rhubarb and chill in a mould or martini glass until set. Serve garnished with poached rhubarb.


Espresso and Andoa Noire chocolate tart Serves 8


Pastry 175g plain fl our


115g soft organic butter 1 large egg yolk Pinch salt


80g organic cocoa powder 110g golden caster sugar 20g ground almonds


Place all ingredients into food processor. Combine just until a ball forms. Take out and knead for a minute until smooth. Cover with cling fi lm and chill for 30 minutes. Preheat oven to 220°C. Line a greased fl uted tart dish with the pastry. Cover the pastry with greaseproof paper and fi ll with baking beans. Blind bake the pastry for 15 minutes. Remove beans and top paper and bake for a further 5 minutes. Trim edges with knife and cool on wire rack.


Filling


175g Andoa Noire Fairtrade chocolate 100ml double cream 2oz very strong espresso 1 small egg


122 WWW.SCOTTISHFIELD.CO.UK


Above: Espresso and Andoa Noire chocolate tart. Right: Sparkling black elderfl ower wine and rhubarb jellies.


‘Chill your jelly in a martini glass and serve with poached rhubarb’


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