I've had my eye on the chocolate tart recipe from cookbook, Heston Blumenthal At Home. A rainy afternoon seemed the perfect time to test it. The recipe calls for a pastry ring, but I wanted to use these mini tart tins that I bought ages ago, so I had to adjust the instructions of the crust... Anyone who watches Heston knows it probably isn't a good idea to mess with his precise instructions, but it all worked out in the end! Dare I say they were even better the second day?
Chocolate Tart (adjusted, with the base instructions altered to fit 5 mini tart tins)
For the base:
135g plain flour
10g cocoa powder
1/2 tsp bicarbonate of soda
115g unsalted butter
130g unrefined caster sugar
1/2 tsp salt
finely grated zest of 1 orange (note: I didn't have this)
For the ganache:
225g whipping cream
1/4 tsp salt
100g dark chocolate, chopped (minimum 60% cocoa solids)
40g milk chocolate, chopped (minimum 40% cocoa solids)
Sift flour, cocoa powder, bicarbonate of soda. Set aside. Cream butter and sugar together. Add flour mix to butter/sugar., scarpring sides of the bowl with a spatula to incorporate all ingredients. Mix at medium speed for 1 minutes. Add salt and mix for 2 minutes. Add orange zest and mix for 1 minute.
Preheat oven to 190 C.
Place dough on sheet of clingfilm. Form a thick disc, wrap with clingfilm and refrigerate for 1 hour. When the time is up, place dough between two sheets of parchment, roll to thickness of 2mm, then place in freezer for 30 minutes (note: my dough crumbled here for some reason... so this is where I exited Heston's plan and instead I pressed the dough into the mini tart tins and stuck the tins in the freezer. After 30 minutes, I put the tart tins inside oven and cooked for 7 minutes).
To make the ganache, place the cream and salt in a small saucepan and bring to a simmer over medium heat. Remove from heath and keep warm. Meanwhile, place both chopped dark and milk chocolates in a bowl over a pan of simmering water. Melt completely, and then remove the bowl from water and add the cream in three stages, mixing well with a spatula after each addition to incorporate well.
Take the cooled pastry and pour a little ganache into each tin. Allow to set at room temperature for 1 hour, then place in the fridge for at least 3 hours.
(If you would like the unadjusted version, please let me know. Heston, I hope you forgive me for adjusting one of your recipes. I just really wanted to use the mini tart tins....)