No-bake Muscovado Cream and Salted Chocolate Tart
This tart tastes as good as it looks. The filling is really rich and smooth, and the crumbly crust and salt compliments is perfectly.
"There are a couple of points to consider though. When using so few ingredients, it’s super important to choose only the finest quality as the flavours cannot be masked under fluff or fancy. I’d recommend salted butter, best quality, dark chocolate (min 70% cocoa solids for both cocoa content and depth of flavour) and no ‘skinny’ cream, which would inhibit the chocolate setting. To give the chocolate ganache filling a caramel-toffee like flavour, I’ve used a treacly muscovado sugar. Demerera or dark brown sugar will also work.
Lastly, try to select deliciously plump, sweet seasonal berries. For this recipe I place the berries on a small baking sheet and pop them in the freezer for several hours to firm up. Once you pile them onto the tart, they will turn pale and frosty. If you’re going to use the frosted fruits, please bear in mind that as they defrost, the fruit will become soft and slightly watery and thus it’s best to eat the whole tart immediately, not on you own, of course. Alternatively, just use fresh berries as they’ll keep longer and refrigerate well. For a contrasting tang, I like to serve this tart with a berry coulis or a strained compote" says Dianne.
"There are a couple of points to consider though. When using so few ingredients, it’s super important to choose only the finest quality as the flavours cannot be masked under fluff or fancy. I’d recommend salted butter, best quality, dark chocolate (min 70% cocoa solids for both cocoa content and depth of flavour) and no ‘skinny’ cream, which would inhibit the chocolate setting. To give the chocolate ganache filling a caramel-toffee like flavour, I’ve used a treacly muscovado sugar. Demerera or dark brown sugar will also work.
Lastly, try to select deliciously plump, sweet seasonal berries. For this recipe I place the berries on a small baking sheet and pop them in the freezer for several hours to firm up. Once you pile them onto the tart, they will turn pale and frosty. If you’re going to use the frosted fruits, please bear in mind that as they defrost, the fruit will become soft and slightly watery and thus it’s best to eat the whole tart immediately, not on you own, of course. Alternatively, just use fresh berries as they’ll keep longer and refrigerate well. For a contrasting tang, I like to serve this tart with a berry coulis or a strained compote" says Dianne.
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Ingredients:
250 g shortbread or digestive biscuits 80g butter, melted 70g muscovado sugar 200 ml single cream 300g dark chocolate, chopped (70% ) 5 ml vanilla paste or extract a generous pinch Maldon sea salt flakes (salt isn’t really an ingredient, so we’ll call it free) 200g frosted berries (fresh will also be perfectly fine) _______________________________________________________________________________________ |
Method:
Place the biscuits in a food processor and blitz until fine. Add the melted butter and pulse again to combine. Empty the crumbs into a 32cm length rectangular, loose bottom tart case. Press the crumbs firmly into the tin with the back of a spoon and smooth over evenly. Refrigerate to firm up. For the filling, place the muscovado sugar and cream in a small saucepan. Bring the cream slowly up to the boil, whisking all the while to ensure the sugar crystals dissolve completely. Remove from the heat and stir in the vanilla paste. Pour the cream over the chopped chocolate and whisk thoroughly until the chocolate is silky smooth. Fill the chilled tart case with the chocolate mixture and refrigerate for several hours until firm. Un-mould the tart and place on a long serving board. Scatter with the sea salt if you love a salty-sweet combo and pile on the frosted fruit. |