Ok let me be honest this recipe was invented for the sole purpose of impressing girls and it worked. I feel a bit like that guy who broke the magicians code on TV by explaining how this works, but such is the power of this dish I feel I must break the guy code.

The dish is served with simply a slice of the tart on a plate, sprinkled with the raspberry salt, a little jug of the warm chilli chocolate sauce and a bowl of the pistachio cream on the side. This leaves all the decision-making about how the dessert is eaten up to the girl in question. If she is feeling a little dangerous she can pour over the entire jug of chilli chocolate sauce or if she’s looking for smooth luxury then she has a whole bowl of pistachio cream to indulge herself. Don’t ask me why this works but just trust me that it does.

Ok so now for the recipe for the pastry you will need

225g of plain flour

110g of butter, this should be very cold and diced to make things easier

2 egg yolks

a very small pinch of salt (there will be raspberry salt on top remember)

65g of icing sugar

20g of ground hazelnuts

3tbs of Kirsch

For the filling

100mls of single cream

110g of chocolate truffles, chopped

50mls of milk

2 medium eggs

For the chilli chocolate sauce

2 birdseye chillies

175ml milk

50ml of double cream

30g of castor sugar

30g of diced butter

For the pistachio cream

300mls of double cream

30g of icing sugar, add more to taste if you need it

75g of unsalted pistachios, shelled and chopped but not too finely

For the raspberry salt

25g of raspberry

25g of good salt, like Maldon or even better is Fleur de Sel

To make the pastry

Sieve the flour on to a work surface or table, make a well in the centre and add in the butter

Work the flour and butter with your fingertips until they form breadcrumbs

Now add the egg yolks, ground hazelnuts, sugar and Kirsch and work into a dough

Be careful not to over work the pastry, wrap in clingfilm and place in the fridge for a couple of hours.

Then roll out the pastry to 1/8″ and lay it into a 9.5″ flan tin, return to the fridge for 30mins

Place some parchment paper on top of the pastry and put in some baking beans

Cook for 8mins in a pre-heated oven at 180 degrees, then remove the beans and bake for a further 2mins. Remove and allow to cool

To make the filling

Bring the cream almost to boiling point, then pour over the chopped chocolate truffles, stirring till it melts

Whisk in the milk and eggs

Pour into the pastry case and place in the oven for 15-20mins at 150 degrees or until set

To make the chilli chocolate sauce

Cut the chillies length ways and remove the seeds

Place in a pot with the cream and milk and bring to the boil

Remove from the heat and allow to infuse for 30mins before removing the chillies

Place the chopped chocolate in a bowl over a pan of water that’s at a rolling boil, be careful the bowl isnt touching the water or it will make the chocolate grainy. Allow to melt

Return the pan of infused milk and cream to the hob, add the sugar and bring to the boil.

Pour the boiling mixture into the melted chocolate, stirring will and allow it to begin to bubble.

Once this happens remove from the heat and slowly whisk in the butter to finish the sauce.

Personally I pass the sauce through a fine sieve but that’s up to you

For the Pistachio Cream

Whisk the cream and add the icing sugar, adjusting to taste

Fold in the chopped pistachios (keep a few back to sprinkle on top of the bowl)

Use a metal spoon so as not to knock any air out of the cream.

For the Raspberry Salt

Crush or blitz the raspberries and pass through a fine sieve.

Carefully mix with the salt so as not to break up any of the delicate crystals

Lay the mixture on a parchment lined baking tray, making sure to lay it out as thin as possible.

Place in the oven on its lowest setting to allow to dry, its best to do this ahead of time

If the salt has gone all lumpy simply break it up in a pestle and mortar but don’t grind it to dusk.

To serve

Place a singly slice of the chocolate tart on a plate and sprinkle a little of the raspberry salt on top, starting at the point of the slice and continuing in a thin line to the crust.

Pour some of the chilli chocolate sauce into a small jug and serve on the side.

Put the pistachio cream in a bowl and sprinkle the left over pistachios on top.

Enjoy,

Just remember that with great power comes great responsibility!

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