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FRIDAY NIGHT DINNERS. Chocolate, malt & espresso tart w/ salted caramel popcorn & creme fraiche

Part of our 'Guilty Pleasures' supper club for 1st May, this sweet & salty tartlet is a brilliant culmination to a decadent meal!

Makes 4 tartlets of one larger tart.

Ingredients

For the pastry
3 egg yolks
1 teaspoon vanilla bean paste
250g of plain flour
50g of icing sugar
150g of butter, cubed and chilled
4 x 10cm tart tins (or 1 x 25cm tart tin)
 
For the milk chocolate, espresso & malt filling
300g of milk chocolate
100g of dark chocolate
2 teaspoons espresso powder
2 tablespoons of Horlicks or other malted milk powder
500ml of double cream
2 large eggs
 
Toppings (optional)
Salted caramel popcorn
Crème friache
 
Method
 
To make the pastry. Preheat the oven to 180°C. Start by making the pastry dough. Beat the egg yolks in a bowl until light and creamy then add the vanilla bean paste to the yolks.
To make the pastry by hand: Sieve the flour into a large bowl. Add the icing sugar and rub in the butter with tips of your forefingers and thumbs. Gently mix the egg together with the flour mixture to form a dough. Knead until the dough comes together, cover in cling film and rest in the fridge for at least 1 hour.
Alternatively you can make in a food processor: Place the flour, icing sugar and chilled butter in the processor. Pulse to combine into fine breadcrumbs. Add the egg/vanilla mix and pulse briefly to bring together then finish kneading together by hand.
 
When ready to blind bake the pastry. Remove the dough and allow to warm up a little. Roll out the dough on a lightly floured work surface to 3mm in thickness, then carefully line the tins with the pastry. Cover the pastry loosely with rounds of baking paper, fill with baking beans (or dried rice / pulses) and blind bake for 10 minutes.
Remove the blind bake mix and return to the oven for a further 5 minutes or until and golden brown. Remove to cool. Reduce the oven to 110°C and while the pastry is cooling begin to make the filling
 
To make the filling. Put the double cream, Horlicks powder and espresso powder into a saucepan and bring to the boil. Remove from the heat.
Beat the eggs and pour them slowly into the cream mix, whisking continually until the two are well combined.
Chop the chocolate into small pieces and put it into a large bowl. Pour 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.
Place the pre-cooked tart shells 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
Cook for 8-10 minutes or until the tarts are gently set and firm. It may take a few more minutes due to the depth of the tarts and functionality of the oven (and longer if you are doing one large tart).
Remove the tarts from the oven allow to cool at room temperature. Once it has cooled top with the popcorn and serve with crème fraiche.
 
Enjoy, and please send in pictures of your creations!

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