This a versatile recipe. It was by accident that I discovered that pomegranate tastes heavenly with dark chocolate. The bitter-creaminess of the chocolate with the crunchy-sweetness of pomegranate is something that can only be experienced with your taste buds. You may replace the pomegranate with strawberries, raspberries or a mix of the two. It tastes equally good without any fruit.
For The Tart Base, You Will Need:
308g chocolate cookies, such as Oreos
50g dark chocolate (min. 70% cocoa solids)
50g unsalted butter (melted)
1/2 tsp sea salt flakes
For the Tart Filling, You Will Need:
100g dark chocolate (minimum 70% cocoa solids)
25g corn flour
60 ml full-fat milk
500ml double cream
50g cocoa powder, sieved
2 tsp instant coffee or espresso powder
75g caster sugar
1 tsp vanilla paste or extract (good quality)
2 tsp extra-virgin olive oil
3/4 tsp sea salt flakes
1 pomegranate (seeds) for garnish
Making The Base:
The base can be prepared a day in advance and kept frozen.
1. Roughly break up the biscuits into pieces and chop the chocolate.
2. In a food processor, blitz the two together till crumbs are formed.
3. Pour in the melted butter, add the salt, and blitz again until the mixture starts to clump together.
4. This process can be done by hand if a food processor is not available. Bash the biscuits in a freezer bag until they form crumbs, finely chop the chocolate and melt the butter, then mix everything, along with the salt, using your hands.
5. Take the crumbs mixture and press into the tart tin (with a removable bottom)
6. Press down on the bottom and up the sides of the tin with the back of a spoon, so that the base and sides are evenly lined and smooth.
7. Place in the fridge to harden for at least 1 hour. If planning to keep for longer, cover with cling film and place in freezer (can be done up to 4 days in advance). On day of assembly place in fridge for 3-4 hours allowing it to unfreeze.
Making The Filling :
1. Finely chop the chocolate.
2. Measure the cornflour into a cup and whisk in the milk until smooth.
3. Pour the cream into a heavy-based large saucepan and add the finely chopped chocolate, the sieved cocoa powder, espresso or instant coffee powder, sugar, vanilla, olive oil and sea salt.
4. Warm over low heat and whisk gently to incorporate the chocolate and the other ingredients. This should take about 2 minutes.
5. Take the pan off the heat and whisk in the cornflour and milk mixture till it is smoothly incorporated.
6. Place the pan low heat again. With a wooden spoon, keep stirring until the mixture thickens, which will take about 8-10 minutes. While stirring, take the pan off the heat after every 3 to 4 minutes or earlier. This is to stop the cream from boiling.
7. When the mixture is ready it will be thick enough to coat the back of the spoon. To check, run your finger through the mixture across the back of the spoon and the line should stay.
8. Pour into a measuring jug or any wide-faced jug. Place a cling film over the surface such that the entire surface is covered. Alternatively, run a piece of baking parchment or greaseproof paper under the cold tap, wring it out and place the damp, crumpled piece right on top of the chocolate mixture.
9. Leave on the kitchen counter for about 15-20 minutes, if the temperature is cool outside, or place in fridge for 10 minutes. The mixture should be warm and of pourable consistency without melting the base.
10. Pour the mixture into the biscuit-lined tin and put back in the fridge to firm up (3-4 hours). It can be left up to 24 hours but if longer, the base will start to soften.
11. Just prior to serving, remove from the fridge.
12. To unmould, place the tin on top of a large can or jar and let the ring part fall away. Transfer tart to a serving plate or cake stand. Leave the tin base on.
13. Decorate lavishly with pomegranate seeds. Sprinkle some sea salt. And it’s ready to serve!.
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