Bitter chocolate and malt tart

Bitter chocolate and malt tart

"Simon Hulstone's chocolate and malt tart recipe is innovative but pleasingly simple to prepare. Serve with a scoop of vanilla ice cream." This looked an interesting recipe, though the steps are a little misleading. Preheating the oven an hour and a half before needing it, we've replaced that. Added in more information about what it means to blind bake. It's very rich, so we served with creme fraiche rather than ice cream, and a crumb on top adds a nice texture. We used pistachios.

www.greatbritishchefs.com

Serves 8
Estimated Time: 02:28:30
Medium
Dessert
Not Specified

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Ingredients

#

Method

Timer

Est. Time

1

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Place the butter in a small bowl and set aside to soften

Tart Pastry

01:00

2

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Separate the 2 eggs yolks from the whites, a side in a bowl

Tart Pastry

02:00

3

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Beat the egg yolks in a bowl until light and creamy

Tart Pastry

03:00

4

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Score the vanilla pod lengthways and remove the seeds, adding to the yolks

Tart Pastry

02:00

5

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Sieve the flour into a large bowl

Tart Pastry

01:00

6

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Add the icing sugar and rub in the butter with tips of your forefingers and thumbs

Tart Pastry

02:00

7

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Gently mix the egg together with the flour mixture to form a dough

Tart Pastry

04:00

8

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Kneed until the dough comes together, cover in cling film and rest in the fridge for at least 1 hour

Tart Pastry

01:00:00

9

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Remove the dough and allow to come up to room temperature

Tart Pastry

05:00

10

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Preheat the oven to 180°C / 160°C fan / gas mark 4 / 356°F

Tart Pastry

01:00

11

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Roll out the dough on a lightly floured work surface to 3mm in thickness, then carefully line the tin with the pastry with a 4cm overhang

Tart Pastry

03:00

12

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Press the pastry in the tin and then push it into the corners using a rolled-up ball of pastry which you have dusted with flour

Tart Pastry

03:00

13

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Prick the base of the pastry case all over with a fork.

Tart Pastry

01:00

14

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Roughly line the tart tin with baking paper and fill with ceramic baking beans or dried pulses.

Tart Pastry

02:00

15

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Blind bake for 12 minutes

Tart Pastry

12:00

16

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Remove the blind bake mix and return to the oven for a further 10 minutes or until and golden brown

Tart Pastry

10:00

17

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Remove to cool

Tart Pastry

05:00

18

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Reduce the oven to 110°C/gas mark 1/2 and while the pastry is cooling begin to make the filling

Bitter chocolate and malt filling

01:00

19

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Chop the chocolate into small pieces and put it into a large bowl

Bitter chocolate and malt filling

04:00

20

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Put the double cream and the Horlicks powder into a saucepan and bring to the boil

Bitter chocolate and malt filling

04:00

21

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Remove from the heat

Bitter chocolate and malt filling

00:30

22

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Beat the eggs and pour them slowly into the cream mix, whisking continually until the two are well combined

Bitter chocolate and malt filling

03:00

23

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Pour the the warm egg and cream mixture over the top and mix gently with a spatula until the chocolate is completely melted and the mix is smooth

Bitter chocolate and malt filling

02:00

24

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Place the precooked tart shell on a tray in the oven and then carefully pour the chocolate mixture into the case, up to just a few millimetres from the top

Bitter chocolate and malt tart assembly

02:00

25

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Cook for 8-10 minutes or until the tart is gently set and firm

Bitter chocolate and malt tart assembly

10:00

26

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It may take a few more minutes due to the depth of the tart and functionality of the oven

Bitter chocolate and malt tart assembly

02:00

27

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Remove the tart from the oven allow to cool at room temperature

Bitter chocolate and malt tart assembly

05:00

28

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Once it has cooled, cut into slices and serve vanilla or caramel ice cream

Bitter chocolate and malt tart assembly

03:00

Place the butter in a small bowl and set aside to soften

Elapsed Time: 00:00

Time Left: 01:00

Not Started

Separate the 2 eggs yolks from the whites, a side in a bowl

Elapsed Time: 00:00

Time Left: 02:00

Not Started

Beat the egg yolks in a bowl until light and creamy

Elapsed Time: 00:00

Time Left: 03:00

Not Started

Score the vanilla pod lengthways and remove the seeds, adding to the yolks

Elapsed Time: 00:00

Time Left: 02:00

Not Started

Sieve the flour into a large bowl

Elapsed Time: 00:00

Time Left: 01:00

Not Started

Add the icing sugar and rub in the butter with tips of your forefingers and thumbs

Elapsed Time: 00:00

Time Left: 02:00

Not Started

Gently mix the egg together with the flour mixture to form a dough

Elapsed Time: 00:00

Time Left: 04:00

Not Started

Kneed until the dough comes together, cover in cling film and rest in the fridge for at least 1 hour

Elapsed Time: 00:00

Time Left: 60:00

Not Started

Remove the dough and allow to come up to room temperature

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Time Left: 05:00

Not Started

Preheat the oven to 180°C / 160°C fan / gas mark 4 / 356°F

Elapsed Time: 00:00

Time Left: 01:00

Not Started

Roll out the dough on a lightly floured work surface to 3mm in thickness, then carefully line the tin with the pastry with a 4cm overhang

Elapsed Time: 00:00

Time Left: 03:00

Not Started

Press the pastry in the tin and then push it into the corners using a rolled-up ball of pastry which you have dusted with flour

Elapsed Time: 00:00

Time Left: 03:00

Not Started

Prick the base of the pastry case all over with a fork.

Elapsed Time: 00:00

Time Left: 01:00

Not Started

Roughly line the tart tin with baking paper and fill with ceramic baking beans or dried pulses.

Elapsed Time: 00:00

Time Left: 02:00

Not Started

Blind bake for 12 minutes

Elapsed Time: 00:00

Time Left: 12:00

Not Started

Remove the blind bake mix and return to the oven for a further 10 minutes or until and golden brown

Elapsed Time: 00:00

Time Left: 10:00

Not Started

Remove to cool

Elapsed Time: 00:00

Time Left: 05:00

Not Started

Reduce the oven to 110°C/gas mark 1/2 and while the pastry is cooling begin to make the filling

Elapsed Time: 00:00

Time Left: 01:00

Not Started

Chop the chocolate into small pieces and put it into a large bowl

Elapsed Time: 00:00

Time Left: 04:00

Not Started

Put the double cream and the Horlicks powder into a saucepan and bring to the boil

Elapsed Time: 00:00

Time Left: 04:00

Not Started

Remove from the heat

Elapsed Time: 00:00

Time Left: 00:30

Not Started

Beat the eggs and pour them slowly into the cream mix, whisking continually until the two are well combined

Elapsed Time: 00:00

Time Left: 03:00

Not Started

Pour the the warm egg and cream mixture over the top and mix gently with a spatula until the chocolate is completely melted and the mix is smooth

Elapsed Time: 00:00

Time Left: 02:00

Not Started

Place the precooked tart shell on a tray in the oven and then carefully pour the chocolate mixture into the case, up to just a few millimetres from the top

Elapsed Time: 00:00

Time Left: 02:00

Not Started

Cook for 8-10 minutes or until the tart is gently set and firm

Elapsed Time: 00:00

Time Left: 10:00

Not Started

It may take a few more minutes due to the depth of the tart and functionality of the oven

Elapsed Time: 00:00

Time Left: 02:00

Not Started

Remove the tart from the oven allow to cool at room temperature

Elapsed Time: 00:00

Time Left: 05:00

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Once it has cooled, cut into slices and serve vanilla or caramel ice cream

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Time Left: 03:00

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