We recently received a beautiful chocolate hamper from The British Hamper Company and were delighted to find a seriously sumptuous selection of treats inside. Admittedly a lot of these treats were eaten almost immediately, but we were able to save a few to incorporate into our baking.
The first delicious chocolate we decided to bake with was the Willie’s Cacao chocolate. We were sent seven fabulous flavours, created by Devonshire ‘bean to bar’ chocolatier William Harcourt – Coozes and unsurprisingly we only managed to save two of the bars for our cooking…
We couldn’t resist eating the El Blanco (white), Indonesian Gold (soft caramel), Venezuelan Gold (nuts & coffee), Madagascan Gold (summer fruits), and Peruvian Gold (raisins & plums).
We kept aside one of Alice’s favourites, the Milk of The Gods (a beautifully smooth & milky chocolate) and Las Trincheras 72 (a dark, smooth, nutty chocolate) to make a few gorgeously tasty tarts. Using such high quality chocolate, only containing natural ingredients along with a beautifully simple recipe created a fabulously rich, smooth, luxurious tart.
Chocolate Tart (makes 1 large tart, serves 6)
- 1 jus roll short crust pastry sheet
Or if you’re keen to make your own pastry;
- 75g unsalted butter
- 75g icing sugar, sieved
- 125g plain flour
- 290ml double cream
- 2 tbsp clear honey
- 250g Willies Cacao chocolate (pick whichever of those flavours you fancy, but we used 200g Willies Cacao Milk of the Gods and 50g Venezuelan Gold Las Trincheras 72)
- 2 egg yolks, beaten
- 50g unsalted butter, at room temperature
- Strawberries, fresh mint & basil for garnish
Preheat the oven to 180c/350f/gas mark 4
- If you’re making your own pastry, beat the butter, icing sugar & 1 egg yolk. Add a tiny drop of water if you feel it’s too dry.
- Mix in the flour with your hands & kneed to make a soft dough. Wrap in cling film & rest in the fridge for 2 hours. If you’re using bought pastry, leave to rest out of the fridge for 45 minutes before use.
- Grease and flour a 7inch loose-bottomed tart tin. Lightly kneed the pastry on a floured surface then roll to fit the tin.
- Line the tin, trim the edges (not too short or the pastry will shrink), cover with greaseproof paper and blind bake for 15 mins. (Put rice or baking beans on top of the greaseproof paper – this stops the base from rising)
- Remove the greaseproof and rice/beans and brush the pastry with the remaining egg yolk. Return to the oven for another 5 mins until golden. Then allow to cool.
- For the filling, warm the cream in a saucepan, making sure you don’t boil it. As it begins to simmer, reduce the heat and stir in the Willies Cacao chocolate. Once melted, stir in the honey & butter and allow to cool.
- Pour the mixture into the pastry case and allow to set for at least 2 hours
- We love to add a strawberry, mint & basil salsa to refreshingly compliment rich desserts. Simply chop all three ingredients to a preferred size, combine and add to the tart.
Note about the Authors; Alice and Imogen Tod are private chefs who have a passion for quality ingredients and beautiful presentation. They are currently working on a highland estate in Perthshire, Scotland. For further food inspiration and recipe tips follow them on Instagram @todsisters or click here to see their Instagram page.