delicious recipe.
Serves 6
INGREDIENTS
For the pastry
- 225g plain flour
- 100g butter
- 50g icing sugar
- Egg to glaze
For the filling
- 400ml double cream
- 50g caster sugar
- 400g chocolate
- 40g butter
- 1 tsp vanilla extract
- 100g chopped prunes
For the honeycomb mascarpone
- 75g caster sugar
- 30ml golden syrup
- 30g bicarbonate of soda, sifted
- 200g mascarpone cheese
Method
- Preheat the oven to 200°C/gas mark 6.
- For the pastry, rub together the flour and butter until they have a breadcrumb consistency. Add the icing sugar and 50ml of water and mix until it forms a soft dough. Cover and chill for 30 minutes."delicious recipe."
- Roll out the pastry and line a 20 cm tart tin, then place baking paper on top and fill with baking beans. Cook for 15 minutes, remove the beans and paper, brush with egg wash and cook for a further 10 minutes until golden.
- To make the filling, bring the cream and sugar to the boil and pour over the chocolate and butter. Stir until the chocolate and butter have melted and the ganache has a silky consistency.
- Sprinkle the prunes over the tart base, then cover with the ganache. Chill for 45 minutes.
- To make the honeycomb, warm the sugar and syrup in a pan until the sugar melts, then turn up the heat until it starts to form a caramel. The longer you leave it the more caramelly it becomes, but don't leave it too long or it will burn. It should be a rich golden colour.
- Pour in the bicarbonate of soda and stir well. Be careful as the mixture is very hot and may bubble up. Then pour the caramel on to a greased tray and allow to cool completely before handling it.
- Break the honeycomb into pieces and fold in to the mascarpone cheese.
- Serve a big wedge of the tart with the honeycomb mascarpone on the side.
delicious recipe.
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