Biscuit, darkest chocolate and flaky buttery pasty. This combo is about as perfect as my friends chip and Sam. This pastry recipe is fail safe - replace the icing sugar with a little extra flour and some salt to make it savoury. Yes, it's totally labour intensive, but the end result is magic - so take your time and enjoy learning the routine. Adding the cookie dough gives a new dimension and the added butter to the chocolate mix creates a kinda brownie ganache, equally the goldenness of the flaky pastry and cookie dough crumble against rich dark chocolate depth looks so pretty.
Sweet pastry1/1/4 cup of strong white bread flour
20g icing sugar
200g salted butter
1/4 cup ice water
2 tbl sp lemon juice
Chocolate Filling
300ml whipping cream
300g dark chocolate (broken up into cubes)
2 eggs (1 full egg and 1 egg yolk)
100g butter
Cookie dough
I didn't follow Dan Lepard's but I trust it more than mine - I'll get mine right eventually
300ml whipping cream
300g dark chocolate (broken up into cubes)
2 eggs (1 full egg and 1 egg yolk)
100g butter
Cookie dough
I didn't follow Dan Lepard's but I trust it more than mine - I'll get mine right eventually
Dan Lepard'sDan Lepard's all purpose cookie dough recipe
Pastry: Freeze flour and butter for one hour. Add the icing sugar to the flour - giving that sweetness to the pastry that this treat craves. Then cut the butter up into cubes and gradually work into the flour. Mix up your sour cream, water and lemon juice. Make a well in the crumbly flour / butter and add half the wet mix. Work this in. As big chunks form, remove them and place to the side. Keep removing the big bitz. Then when there’s nothing left in the bowl, roll all of them together in your hand, just until joined. Wrap in cling film and place in fridge for 1 hour. Pre-heat oven to 170 degrees. Roll your pastry out. Lightly flour a spring based tart tin / or a baking tray - add the pastry. Place in the fridge to chill for 30minutes.
Chocolate Part: Scald the whipping cream in a pan then remove from heat and add the broken up chocolate. When melted, add the butter and put back on the heat for a few seconds. Melt. Whip up the eggs, add some chocolate mix to them to temper them - then add choc egg mix back to main pan.
When the rolled out tart is chilled - make a tin foil ring that reaches to the sides of the tart (or use baking beans) and prick all over with a fork and bake blind for 15 minutes. Remove from the oven (turn heat up to 180 degree). Add lumps of cookie dough and pour over the chocolate part - top with more cookie dough and BAKE 15-20mins until it only wobbles in the middle.
Pastry: Freeze flour and butter for one hour. Add the icing sugar to the flour - giving that sweetness to the pastry that this treat craves. Then cut the butter up into cubes and gradually work into the flour. Mix up your sour cream, water and lemon juice. Make a well in the crumbly flour / butter and add half the wet mix. Work this in. As big chunks form, remove them and place to the side. Keep removing the big bitz. Then when there’s nothing left in the bowl, roll all of them together in your hand, just until joined. Wrap in cling film and place in fridge for 1 hour. Pre-heat oven to 170 degrees. Roll your pastry out. Lightly flour a spring based tart tin / or a baking tray - add the pastry. Place in the fridge to chill for 30minutes.
Chocolate Part: Scald the whipping cream in a pan then remove from heat and add the broken up chocolate. When melted, add the butter and put back on the heat for a few seconds. Melt. Whip up the eggs, add some chocolate mix to them to temper them - then add choc egg mix back to main pan.
When the rolled out tart is chilled - make a tin foil ring that reaches to the sides of the tart (or use baking beans) and prick all over with a fork and bake blind for 15 minutes. Remove from the oven (turn heat up to 180 degree). Add lumps of cookie dough and pour over the chocolate part - top with more cookie dough and BAKE 15-20mins until it only wobbles in the middle.
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