Chocolate Tart

This Chocolate Tart is based on one of the great tarts in the tart lexicon and originates from his eminence, Chef Joël Robuchon R.I.P. His recipe is a lesson in simplicity and elegance. I have changed the traditional pastry to a very short chocolate crust. Why? Because I think it’s better and that’s how cooking works.

The chocolate does the heavy lifting in texture and flavour. It should only be eaten freshly prepared, for its lustre is tarnished by time and refrigeration will render the filling as hard as a landlord’s heart.

makes two tarts because this is a time when too much chocolate is barely enough.

TART SHELL

• 150 g salted butter, softened

• 75 g caster (superfine) sugar

• 1⁄2 teaspoon salt

• 125 g plain (all-purpose) flour

• 50 g rice flour

• 50 g best quality unsweetened cocoa powder (Valthona, Callebaut)

• 1 egg, lightly beaten

FILLING

• 200 g best-quality chocolate (72% cocoa solids) (Valthona, Callebaut) etc

• 190 ml pouring (single/light) cream

• 80 ml milk

• 1 egg, lightly beaten

1. To make the tart bases - put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until pale and creamy.

2. In a bowl, sift together the salt, flours and cocoa powder.

3. Using a spatula, fold the flours into the butter mixture until just coming together.

4. Do not mix them using the electric mixer or you will overwork the dough with the risk of shrinkage.

5. Tip the rough contents onto a work surface and, using the heel of your hand, press down and away from you to spread the dough in a fluid motion. Repeat three times.

6. Scrape the dough together and divide it into two balls. Flatten each ball slightly and wrap individually with plastic wrap. Refrigerate for 30 minutes.

7. Roll one ball of dough into a circle about 5 mm (1⁄4 in) thick. Place a 22 cm
   (83⁄4 in) tart ring on the dough and run the tip of a knife around the inside of
   the ring. Remove any excess dough. Remove the tart ring. Repeat with the second ball of dough.

8. Place the tart bases on a baking tray and refrigerate for another 30 minutes. Preheat the oven to 160°C (320°F).

9. Bake the tart bases in the oven for 10–12 minutes until the dough is dry. It will firm up once it cools.

10. Lightly beat the egg and use a pastry brush to paint a thin layer across the cooled bases. Return to the oven for 3 minutes to set the egg. This will prevent the base from going soggy once the filling is added.

11. To make the filling, coarsely chop the chocolate and place it in a medium heatproof bowl.

12. Bring the cream and milk to the boil in a small saucepan. Pour the hot milk mixture over the chocolate and stir until melted.

13. Whisk in the egg until fully incorporated.

14. Reduce the oven temperature to 100°C (210°F).

15. Place the two tart rings back over the baked bases. Pour the filling evenly between the two rings. Bake for 8–10 minutes until the filling is just set. It should still have a slight jiggle. Leave to firm at room temperature for 1 hour.

16. Serve at room temperature within 2–3 hours.

ANZAC Biscuits

Anzac Day, April 25th, is a national day of remembrance in Australia and New Zealand that broadly commemorates all Australians and New Zealanders who served and died in all wars, conflicts, and peacekeeping operations. Specifically it marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War where some 60,000 Australians and 17,000 New Zealanders perished.

The army ration biscuit, also known as an Anzac wafer or Anzac tile, is essentially a long shelf-life, hard tack biscuit, eaten as a substitute for bread. Unlike bread, though, the biscuits are very, very hard. Some soldiers preferred to grind them up and eat as porridge.

Mine is the traditional sweet recipe made from ingredients that could survive the two-month journey sent from loved ones to soldiers on the front line, they were originally called Soldier’s biscuits and renamed following the Gallipoli landings.

The Australia and New Zealand Army Corps or ANZACs as they came to be known are remembered by these simple sweet biscuits that we bake on this occasion. Lest we forget.

• 90 gms steel-cut oats

•  75gm plain flour

•  100 gm wholemeal flour

•  150 gm raw sugar

•  30 gms desiccated coconut

•  5 gms salt

• 40 gms golden syrup (or light treacle)

•  1/2 tsp Baking Soda

•  60 mls water

•  125 gms butter

  1. sift flours, salt & baking soda together

  2. add oats, sugar & coconut

3. place butter, water & golden syrup into a pan & heat gently until just melted.

4. stir into the dry ingredients & work lightly until amalgamated

  5.moisten your hands and roll into small, walnut sized, balls & place onto a paper lined baking sheet

 6. allow 10 cm between each as they spread

7. bake at 170C until golden. around 35 min for chewy, 45 for crunchy