A SIMPLY WILD CHOCOLATE AND CARAMEL TART
Our sumptuous January recipe is kindly supplied by Michael Fowler from Simply Wild Restaurant Coleford,, Michael has shared this indulgent tart which is on the menu at his coveted restaurant -
simplywildrestaurant.co.uk
INGREDIENTS - FOR THE PASTRY l
450g Plain Flou l 150g Icing Sugar l 2 Tbsp Cocoa Powder
l 225g Cold Salted Butter - diced l 1 Large Free Range Egg - whisked 1 Tbsp Milk
l
INGREDIENTS - FONDANT FILLING l l
125g Salted Butter - diced
125g Dark Chocolate (we use 72% Luker chocolate but any dark chocolate will do) – broken into pieces
l 75g Caster Sugar
l 165g Whole Egg (about 2-3 eggs) l 40g Egg Yolk (about 2-3 yolks) l 25g Plain Flour
l 1 Tin Condensed Caramel (or you can make your own by boiling condensed milk) METHOD 98
1. For the pastry, mix all dry ingredients in a bowl. 2. Rub in butter until resembling breadcrumbs. 3. Add in egg and milk to bind. 4. Roll into a log, being careful not to overwork. 5. Wrap in cling film and refrigerate for at least 20 minutes. 6. Grease tart tins with butter, add a pinch of flour and tap to dust inside of tin, removing excess. 7. Refrigerate tins to set. 8. Cut 1” discs from pastry log, roll between 2 sheets of greaseproof paper until about 1cm thick, and press into tins evenly. 9. Line all tins with pastry and refrigerate for 15 minutes. 10. Preheat the oven to 170 degrees (fan assisted). 11. Gently press the pastry into the tins once more and trim the excess using a knife flat against the edge of the tin. 12. Use a fork to prick a few holes into the pastry bases. 13. Cut some small squares of greaseproof paper and line the tins with either baking beans or dry uncooked rice. 14. Blind bake for 8 minutes. 15. Allow to cool and remove the beans/rice. 16. For the filling, melt chocolate and butter over a bain-marie, remove from heat. 17. Whisk eggs, egg yolks and sugar together until incorporated. 18. Fold egg and sugar mix into the melted chocolate and butter. 19. Sift in flour and fold until combined. 20. To build your tarts, put a tablespoon of condensed caramel in the middle of your pastry case, and then pipe/spoon the filling mix on top until almost full, be careful not to overfill.
21. Bake at 180 degrees (fan assisted) for about 6 mins, until you see a crust form on the top. 22. Allow to cool for a few minutes to enjoy warm. We serve ours with a chocolate crumb and clotted cream ice cream.
LIVE24-SEVEN.COM
RECIPES TO TRY AT HOME
WINING & DINING
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