For ages I have wanted a regtangular flan tin. I just like the aesthetics of them. The only problem was that they are expensive! But I’m so glad I managed to find one within my price range. I saw this recipe in one of the sunday supplements and immediately re-launched my hunt. Within a week I had my tin and I had my tart!
This is a very nice tart but I have to admit it didn’t immediately jump up and grab me. It’s chocolate. Sure, the Cointreau adds a nice little touch but not enough for me to lift it into stellar territory. I’m not very into pastry either so that didn’t do it for me. Pastry is basically for holding the filling together, past that, well, I find it hard to get enthusiastic. I do have to say that it keeps incredibly well. In fact I would say that the flavours really benefit from a day or two standing to meld. So an aesthetically pleasing make ahead dessert.
Served 8-10
For the pastry:
1 egg
1 tbsp cold water
1/2 tsp vanilla extract
50g icing sugar
200g plain flour
pinch of salt
125g butter, cubed
– In a jug whisk together the egg, water, vanilla and icing sugar.
– In a medium bowl sift together the flour and salt.
– Rub the butter into the flour.
– Add the egg and mix in with a flat bladed knife or spoon. (NB. If using a large egg do not add it all at once but keep a bit back then add more if necessary.)
– Once the dough has come together form it into a flat disc and chill it in the fridge for at least 1 hour.
– Roll out the dough on a lightly floured worksurface to a thickness of a £1 coin.
– Line a 23cm loose bottomed round tart tin or a 34cmx10cm rectangular tin with the pastry leaving an overhang of about 1cm.
– Patch any holes and prick the base all over with a fork.
– Line the tart with foil and put in the freezer for 20 minutes – half an hour.
– Heat the oven to gas mark 5 and put in a baking sheet to heat too.
– Fill the pastry shell with baking beans and bake for 15 minutes.
– Carefully remove the beans and very gently remove the foil.
– Return to the oven for another 10-15 minutes until the bottom is golden brown. It won’t go back in the oven so make sure the pastry is cooked.
– Once cooked trim the overhang off the pastry shell with a sharp knife and allow to cool.
For the filling:
250ml double cream
50g caster sugar
3 tbsp Cointreau
250g plain chocolate, broken into chunks
– Put the cream, sugar and Cointreau in a pan and bring to a simmer.
– Turn the heat down low and add the chocolate.
– Stir until the chocolate has melted and the mixture is smooth and glossy.
– Pour the chocolate into the pastry shell and smooth or swirl the top.
– Allow to stand at room temperature for several hours until set.
Anna in the kitchen 