Chetna Makan’s three chocolate and cardamom tart
- September 2016
- Serves 8-10
- Hands-on time 45 min, oven time 30 min, plus chilling and cooling
Chetna Makan pairs cardamom with three types of chocolate for an Indian-inspired tart recipe that will have everyone reaching for seconds.
- 54.2g (32.9g saturated)
- 39.2g (26.4g sugars)
For the chocolate pastry
- 165g plain flour, plus extra to dust
- 30g cocoa powder, plus extra to dust
- 50g icing sugar
- 110g unsalted butter, softened
- 2 medium free-range egg yolks
For the white chocolate ganache
- 100ml double cream
- 100g white chocolate, roughly chopped
For the dark chocolate ganache
- 200ml double cream
- Seeds from 10-12 cardamom pods, crushed in a pestle and mortar
- 100g dark chocolate, roughly chopped
- 100g milk chocolate, roughly chopped
- 25g unsalted butter, softened
For the cream topping
- 150ml double cream
- 150g mascarpone
- 2 tbsp caster sugar
- Handful toasted chopped hazelnuts to decorate
You’ll also need…
- 23cm diameter fluted tart tin, around 4cm deep
- To make the pastry, combine the flour, cocoa powder, icing sugar and a pinch of fine salt in a mixing bowl. Rub the 110g butter into the flour mixture with your fingertips, then add the egg yolks. Use a dough scraper or wooden spoon to bring the dough together, handling it as little as possible. Add a splash of water, if needed. Knead the pastry in the bowl for a couple of seconds, then shape it into a ball and wrapit in cling film. Chill for 30 minutes.
- Dust the surface with flour, then roll out the pastry to a 3mm thick round, turning it occasionally so that it doesn’t stick (or see tip). Put the tart tin on a baking sheet, then line it with the pastry, leaving the excess hanging over the sides. Chill again for 15 minutes. Heat the oven to 200°C/180°C fan/gas 6.
- Scrunch up a large piece of non-stick baking paper, then use to line the pastry case. Fill with baking beans or uncooked rice, then bake for 20 minutes. Remove the paper and beans/rice, then return the pastry to the oven for 10 minutes or until crisp. As the pastry is already dark, you need to keep an eye on it so it doesn’t burn. Cool in the tin on a cooling rack for 15 minutes, then cut off the excess pastry witha serrated knife. Cool completely.
- For the white chocolate ganache, heat the 100ml cream in a medium pan. Put the white chocolate in a heatproof bowl. When the cream is just about to boil, pour it over the chocolate. Stir until the chocolate has melted and combined with the cream, then pour into the pastry case. Chill for 1 hour or until set.
- Once set, make the dark chocolate ganache. Heat the 200ml cream in a medium pan, then add the crushed cardamom. Put the dark and milk chocolates in a medium heatproof bowl. When the cream is about to boil, pour it over the chocolate. Stir until the chocolate has melted, then add the 25g butter and let it melt. Stir to combine, then pour the ganache over the white chocolate layer. Chill for 1 hour or until set.
- Whisk the 150ml cream with the mascarpone and sugar to soft peaks using an electric mixer. Spread it over the tart, then dust with cocoa powder and scatter with hazelnuts.
You could roll the pastry between 2 pieces of non-stick baking paper to stop it sticking to the surface (step 2).
Make the recipe up to the end of step 5 up to 12 hours ahead, then keep in the fridge. Bring to room temperature, then finish with the cream to serve.
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