Dark Chocolate Tart With Spelt Almond Pastry

 I made this for my sister’s birthday popup dinner this week and is went down a storm.  It has a wonderfully velvety smooth and rich filling with a flavourful, light pastry.  It’s actually quite simple to make as tarts go because there are only two stages but you must make sure you use a good quality chocolate.  The main ingredient is choccy, so trust me, it has to be a good one.  I recommend Lindt 70% coco for a good main stream one.  Serves 12  Ingredients:  For the pastry  230g spelt flour  100g almond flour/ground almonds  180g unsalted cold butter, diced  110g unrefined caster sugar  2 tsp vanilla extract  1 medium egg yolk  Pinch of sea salt  For the filling  5 medium eggs (4 yolks and 1 whole egg - lightly beaten)  300g dark chocolate, broken into pieces  135g unsalted soft butter  3 tsp vanilla extract or seeds from 1 vanilla pod  1 tsp instant coffee  140g unrefined caster sugar  100ml maple syrup  Coco powder for dusting  Start by making the pastry and add the spelt, almond flour, salt and sugar to a blender and pulse blend to mix it.  Then add in the diced butter and blend.  The mix should start to come together and after a couple of minutes add in the vanilla and egg yolk.  Continue blending until the pastry comes together into a ball and wrap in cling film to rest in the fridge for at least one hour or overnight.  Preheat the oven to 170 degrees on the fan setting.  Use a brush to evenly grease a loose bottom tart tray (23cm) and then dust gently with spelt flour so that it is lightly coated.  Place into the fridge to keep cool.  Get the chilled pastry and use a grater on the larger seating and start to grate the pastry.  I like to do this instead over rolling so that you end up handling the pastry as little as possible.  You want to try and keep it cool at all times.  Get the pastry tin and begin fitting the dough into the mould.  I would make it around 1-1.5cm think and this pastry is quite delicate so it doesn’t matter if its a touch thicker that a normal wheat pastry.  Make sure you create neat tart edges and you may end up with a little excess pastry that you can make into small biscuits.  Carefully place the tin onto a tray and into the centre of the oven.  This pastry doesn’t really need baking beans to press it down as it doesn’t have much of rising agent.  Bake until the top is lightly golden for about for about 25-30 minutes and then remove.  While the tart is blind baking you can make a start on the filling.  Melt the chocolate and butter over a bains-Marie (bowl over a saucepan of simmering water) until completely melted being careful not to let the bowl touch the water or it can ruin the chocolate.  Add the sugar, maple syrup, vanilla extract to the beaten eggs bowl.  Place a sieve over the eggs and use a spoon to push the instant coffee through and mix well.  Now stir the eggs mix into he melted chocolate and butter until well combined.  Slowly pour this into the tart case and use a spatula to scrape everything in.  Bake for another 3o minutes until the top is gently firm but still seems delicate to touch (not too firm) and leave to cool on a wide rack.  Once cooled carefully remove from the tart dish and onto a serving plate with a light dusting of coco powder.  This tart keeps well for about 3-4 days in a cool dry place covered.

I made this for my sister’s birthday popup dinner this week and is went down a storm.  It has a wonderfully velvety smooth and rich filling with a flavourful, light pastry.  It’s actually quite simple to make as tarts go because there are only two stages but you must make sure you use a good quality chocolate.  The main ingredient is choccy, so trust me, it has to be a good one.  I recommend Lindt 70% coco for a good main stream one.

Serves 12

Ingredients:

For the pastry

230g spelt flour

100g almond flour/ground almonds

180g unsalted cold butter, diced

110g unrefined caster sugar

2 tsp vanilla extract

1 medium egg yolk

Pinch of sea salt

For the filling

5 medium eggs (4 yolks and 1 whole egg - lightly beaten)

300g dark chocolate, broken into pieces

135g unsalted soft butter

3 tsp vanilla extract or seeds from 1 vanilla pod

1 tsp instant coffee

140g unrefined caster sugar

100ml maple syrup

Coco powder for dusting

Start by making the pastry and add the spelt, almond flour, salt and sugar to a blender and pulse blend to mix it.  Then add in the diced butter and blend.  The mix should start to come together and after a couple of minutes add in the vanilla and egg yolk.  Continue blending until the pastry comes together into a ball and wrap in cling film to rest in the fridge for at least one hour or overnight.

Preheat the oven to 170 degrees on the fan setting.  Use a brush to evenly grease a loose bottom tart tray (23cm) and then dust gently with spelt flour so that it is lightly coated.  Place into the fridge to keep cool.  Get the chilled pastry and use a grater on the larger seating and start to grate the pastry.  I like to do this instead over rolling so that you end up handling the pastry as little as possible.  You want to try and keep it cool at all times.  Get the pastry tin and begin fitting the dough into the mould.  I would make it around 1-1.5cm think and this pastry is quite delicate so it doesn’t matter if its a touch thicker that a normal wheat pastry.  Make sure you create neat tart edges and you may end up with a little excess pastry that you can make into small biscuits.  Carefully place the tin onto a tray and into the centre of the oven.  This pastry doesn’t really need baking beans to press it down as it doesn’t have much of rising agent.  Bake until the top is lightly golden for about for about 25-30 minutes and then remove.

While the tart is blind baking you can make a start on the filling.  Melt the chocolate and butter over a bains-Marie (bowl over a saucepan of simmering water) until completely melted being careful not to let the bowl touch the water or it can ruin the chocolate.  Add the sugar, maple syrup, vanilla extract to the beaten eggs bowl.  Place a sieve over the eggs and use a spoon to push the instant coffee through and mix well.  Now stir the eggs mix into he melted chocolate and butter until well combined.  Slowly pour this into the tart case and use a spatula to scrape everything in.  Bake for another 3o minutes until the top is gently firm but still seems delicate to touch (not too firm) and leave to cool on a wide rack.  Once cooled carefully remove from the tart dish and onto a serving plate with a light dusting of coco powder.  This tart keeps well for about 3-4 days in a cool dry place covered.

Nina ParkerComment