Mocha Tart
The ganache for this tart is faily bitter but you can use sweeter chocolate if you wish
Makes enough for: 1 tart
Ingredients
for the pastry
- 175 g flour
- 80 g fructose
- 100 g butter, cubed
- 1 egg yolk
- 5 mls vanilla extract
- 5 mls fridge water
for the mocha tart
- 200 mls cream
- 100 g glucose
- 50 mls espresso
- 200 g dark chocolate (minimum 80% cocoa solids), roughly chopped
- 50 g 100% solid cacao, roughly chopped
- 50 g butter
Method
for the pastry
- Place the flour and fructose into a stand mixer bowl
- Use the paddle attachment and mix to combine
- Add the butter and beat until it resembles fine breadcrumbs
- Add the egg yolk, vanilla and water and mix until a dough forms
- Tip out onto clingfilm, shape into a disc, cover and refrigerate for 30 minutes
- Take the dough out of the fridge, place between 2 sheets of baking paper and roll out to 3mm thick
- Place into a lined quiche tin and do not trim the edges
- Place into the fridge while you preheat your oven to 180° Celsius
- Remove from the fridge, dock the bottom of the pastry and line with baking paper
- Place baking beans into the tin and place into the oven
- Bake blind for 20 minutes then remove from the oven
- Remove the baking beans and paper and return to the oven for a further 8 minutes
- Remove from the oven and leave to cool completely before trimming
for the mocha tart
- Place the cream, glucose and espresso into a saucepan
- Bring to the boil over a medium to high temperature
- Place the chocolate, cocoa and butter into a glass measuring jug
- Once the cream mixture has boiled, pour over the chocolate
- Stir until completely combined then set aside to cool slightly
- Pour the ganache into the tart shell and level off if desired
- Allow to set completely in the fridge before removing from the tin