It was less than 1 week upon returning from Malta. It was a beautiful country and has been inhabited for over 7000 years. I like particularly the hiking trips, over high cliffs facing the immense Mediterranean Sea. Blue sky and different gorgeous blues in the sea. Memorable times! Back to Hong Kong, I wanted something chocolate. And here is the chocolate tart from Josh Eggleton, a recipe from Great British Chefs. It is simple and tasted wonderfully. I was not sure about making the full portion, a 23cm tart. So, I halved the portion. It was sufficient for a 18cm tart abd 3 tartlets. But chocolate was too much. Best will be to use a cake pan instead of tart pan and let the chocolate filling pile up. Yum!
250g of chocolate digestive biscuits, or similar biscuits
60g of unsalted butter, melted
Blend the biscuits in a food processor. Add the butter and blend again
Tip the biscuit mixture into the pre-lined tart tin. Carefully smooth the surface with a spoon and place in the fridge to set for 20 minutes
250g of dark chocolate buttons, at least 70% cocoa
350ml of double cream
60g of caster sugar
1.5 tbsp of honey
1 tbsp of brandy
Line the tart tin tightly with cling film (this is to stop any tart mixture leaking out). Place onto a chopping board or flat baking sheet and lay a disc of greaseproof paper on top of the cling film.
Dissolve the cream, sugar, honey and brandy over a low heat in a saucepan. Meanwhile, put the chocolate into a separate large heatproof bowl.
Bring the cream mix to the boil then pour this over the chocolate pieces. Whisk until smooth and allow cooling to approximately 30°C.
Pour the chocolate filling over the biscuit base and return to the fridge to set for at least 2 hours.
62g of water
85g of sugar
25g of cocoa powder
65ml of cream
1 1/4 sheets gelatin leaves
Pour the water and sugar into a saucepan and bring to the boil. Add the cream and cocoa and simmer for 5 minutes.
While the sauce simmers, drop the gelatin leaves into a bowl of cold water then squeeze out any excess water when soft
Remove the saucepan from the heat, whisk in the chocolate and gelatin and strain through a fine sieve into a jug. Leave to cool to about 30°C, stirring occasionally.
Carefully pour the cooled glaze over the set torte and return the tart to the fridge for 30 minutes.