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West Indies Chocolate Tart by Eric Lanlard

This recipe was provided and performed by Eric Lanlard at the 2018 Cake Bake & Sweets Show!

The inspiration behind this recipe comes from a cruise I took around the Caribbean few years ago… we stopped for the day on the gorgeous Grenada known as the spice island. The sweet spicy smell in the air and the abundance of chocolate made my Pastry Chef brain go wild and in my return in the UK this spectacular tart was created .

 

For the sweet chocolate pastry

  • 150g unsalted butter cut in small cube
  • 6 tbsp icing sugar, sifted
  • 2 egg yolk
  • 200g plain flour
  • 2 tbsp cocoa powder
  • 2 tbsp water

Make the pastry.

  1. Rub the butter, flour, cocoa and icing sugar into a bowl using the fingertip till you get a breadcrumb effect.
  2. Make a well and add the yolks and water, combine.
  3. !rap in clingfilm and leave to rest in the fridge for 1h before cooking it blind for 25 minutes in an oven set to 180c

Flavoured ganache

  • 300gr of cream
  • 50gr of glucose syrup
  • 200gr of dark chocolate melted  ( preferably “ Pure Caraibe “ couverture From Valrhona )
  • 70gr of unsalted butter
  • 1 tsp vanilla bean paste
  • 1 star aniseed
  • 1 tsp ground cinnamon
  • ½ tsp of freshly grated nut meg

Ganache:

  1. Warm the cream, the spices and the glucose together. Let infuse for 10 minutes and then pour it over the melted chocolate using a sieve.
  2. Leave to settle for 2 minutes and then using a stick blender combine till the ganache is smooth and glossy.
  3. Add the butter and fill right to the top the cool pastry flan.

Let to set at room temperature if you are going to serve it in the next few hours, if not place it in the fridge. Serve it at room temperature for the perfect texture.

For the decoration :

Ingredients:

  • 50gr glucose
  • 150gr caster sugar
  • 75gr flake almond
  • 25gr coco nibs
  • Gold leaf

Method:

  1. In a thick base saucepan make a golden dry caramel with the sugar and the glucose on a high heat.
  2. Fold in the roasted flake almond and the cocoa nibs, pour the mixture on to a silicone mat and spread it thinly into flames using a palette knife.
  3. Before it sets completely, mould it with your hand to fit on the top on the set tart .

 

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