Featured Recipe
Chocolate Tart
Chocolate Sweet Pastry
- 250g plain flour
- 25g cocoa powder
- 100g icing sugar
- 180g Anchor Salted Butter
- 2 egg yolks
You will need:
1.
Sieve the dry ingredients and then rub in the softened butter to form a sandy texture
2.
Add the yolks and mix to bind the dough together until smooth
3.
Wrap in cling film and chill for 1 hour before using
4.
Roll out pastry to 3–4mm thickness and line the flan tin. Bake it blind at 180°C for approximately 15 minutes
Chocolate Tart Filling
- 200g dark chocolate couverture
- 3 egg yolks
- 100g caster sugar
- 2g vanilla paste
- 10g cocoa powder
- 200g Anchor Whipping Cream
- Pinch flaky sea salt
You will need:
1.
Gently melt the chocolate over a bain-marie
2.
Mix the yolks, sugar, salt, cocoa powder & vanilla together until combined. Mix the egg mixture through the melted chocolate
3.
Mix the cream through the chocolate mixture & then pour into the blind baked pastry case
4.
Bake the filling at 160°C until just set – approximately 12 minutes
5.
Allow to cool completely before removing from the tin
Passionfruit Cheesecake Crème
- 180g Anchor Cream Cheese
- 25g icing sugar
- 2g vanilla paste
- 100g passionfruit puree
- 300g Anchor Whipping Cream
You will need:
1.
Soften the cream cheese and then mix through the vanilla, puree, and sugar
2.
Fold in the semi-whipped cream
Whipped Ganache
- 180g dark chocolate
- 100g Anchor Whipping Creamm
You will need:
1.
Bring the cream to the boil and pour onto the chocolate, whisk until smooth and allow to cool
2.
Beat to a fluffy truffle mixture consistency and pipe onto the tart
To assemble:
1.
Once the chocolate tart has cooled down remove from the tin and pipe the whipped ganache and the passionfruit cheesecake cream on top and decorate as desired