One could be forgiven in thinking that Folly Towers has been a little quiet in the kitchen of late, but you would be wrong! I have been playing with all things Chicken, but have not finished as yet so will report my findings in the very near future.
Meanwhile, I had decided to make a tart. I started put by making my oat meal pastry , but then decided I would make it chocolate oatmeal pastry. But the next question was, What kind of tart, well, it became obvious , with chocolate pastry it had to be chocolate. And who doesn’t like chocolate , eldest grandson for one. When they lived in Mexico City, he tried oh so hard to like chocolate cake, he was at an age, when little kids went to lots of birthday parties. In Mexico City they were completely over the top, with the crowning glory being an extravagant Cake, and Chocolate of course. So he tried very hard to like chocolate, so that he wouldn’t miss out on cake, and he does have a sweet tooth, especially super nice doughnuts, but all to no avail.
However, my tart of choice yesterday, had to be chocolate. Actually it became chocolate and chilli tart. Other flavours that go really well with chocolate are, Orange, Mint, Lavender, peanut butter and salted caramel.
- 140 grams coarse toasted oats
- 140 grams plain flour
- 60 grams fine caster sugar
- Pinch salt
- 150 grams cold unsalted butter, cut into chunks
- 1 beaten egg
- 1/2 cup dark cocoa
Heat oven to 170 C.
Using a food processor, place the oats, flour, salt, sugar, butter and cocoa into the bowl, switch on and give it a quick wiz and then with the motor running pour in the egg and mixture will go Bonk Bonk and form into a rough ball. Turn onto a cocoa surface and knead for a couple of minutes to form a smooth ball. Roll out carefully into a round about 2” larger than your dish. ( I used a 23 cm non stick tart tin with a loose base). Carefully hang the pastry over the rolling pin and drap it over the dish and mould into the sides using your knuckles. Line the tin with greaseproof paper and fill the time with beans or rice to bake blind for only about 10 minutes. Remove the beans and paper and bake for another 10 minutes. Remove from oven and trim the pastry that might be overhanging the tin. Reduce the oven temperature to 150C.
For the filling
- 600 mls double cream
- 1/2 tsp chilli flakes or 1/2 tsp of chipotle paste ( or more if a stronger chilli taste is wanted.
- 400 grams of 70% dark chocolate
- 3 beaten eggs
- To serve some lime or lemon zest, vanilla ice cream or crème fraiche
To make the filling heat a small amount of the cream and add the chilli and leave it to infuse for 15 minutes or so. pour the cream into either a saucepan or microwave bowl add the chocolate broken into bits along with the chilli infused cream. Bring to the boil, stir until the chocolate is well incorporated, cool slightly and add the beaten eggs, whisking all the while. Pour into the pastry case, pop bake into the cooler oven and bake for another 20-30 minutes until just set ( gently press the top with your fingers). Remove from oven and leave to cool.
Sprinkle the top with zest of lime, or according to you filling, bits of lavender, zest of an orange, chopped peanuts etc.
Serve at room temperature and in small slices. Himself served, huge chunks ! Beware! Extremely Rich!