As you can tell by looking through this blog, I am not a big fan of desserts. I have tried changing this recently by making a dessert once a week. For instance we made banana bread and biscuits. However, work got in the way for the next few weeks and had to keep going to training courses.These finished last Saturday and in celebration of this my girlfriend and I made a three course meal.
This one looks a lot nicer than the starter because we were sober when we made it 🙂
We had tried to make a lemon tart once before. The base turned out quite well but the lemon filling didn’t set so the dessert ended up being very soggy. This deterred us slightly from making a tart from scratch in case it went wrong again. Therefore, we bought premade rolled sweet shortcrust pastry. Although this may be considered a cheat, its good for the time being whilst we try and perfect the tart filling.
ALSO this was the first time, that I had not only made, but tasted honeycomb. The combination of the dark chocolate tart and the honeycone was lovely 🙂
P.S the main course of the night was the sea bass and pancetta recipe, which features on the blog already (https://fadhoppers.wordpress.com/2012/01/17/sea-bass-with-mashed-potato-and-asian-greens/)
Serves : 1 – 8
Prep Time: 1 hour
Cook Time: 45 minutes
Rest Time: 2 hours +
Ready-rolled Sweet Shortcrust Pastry
4 tbsp golden syrup
200g caster sugar
1 tbsp bicarbonate of soda
30g dark chocolate , broken up into pieces
300ml double cream
Butter a baking tray and line with baking parchment.
In a saucepan, heat the golden syrup and sugar until sugar is melted.
Increase heat until it becomes a dark caramel.
Remove and cool for 2 minutes.
Add the bicarbonate of soda and whisk like crazy.
Pour on baking tray quickly.
Line tart tin with the pastry.
Chill for 30 minutes.
Preheat oven to 200 Deg C.
Blind bake (15 minutes with baking parchment and beans, 5-7 minutes without parchment and beans).
Turn down oven to 140 Deg C.
Melt chocolate in a bowl over a simmering pot of water.
Bring cream to boil in a seperate pot.
Whisk eggs in a bowl.
Pour cream over eggs.
Add chocolate and a pinch of salt and mix.
Pour mixture in tart.
Turn off oven.
Leave tart in oven for 20 minutes.
Rest for 2 hours.