CHOCOLATE FONDANT TART

Tom Brown

Tom Brown

17th August 2016

CHOCOLATE FONDANT TART

CHOCOLATE FONDANT TART, RASPBERRIES, PISTACHIOS

Ingredients

  • SWEET PASTRY
  • 375G ICING SUGAR
  • 415G ICING SUGAR
  • 280G EGG YOLKS
  • 1 WHOLE EGG
  • 1 KG PLAIN FLOUR
  • CHOCOLATE FONDANT MIX
  • 400G 70% DARK CHOC
  • 200G BUTTER
  • 4 WHOLE EGGS
  • 65G CASTER SUGAR
  • 38G PLAIN FLOUR
  • 12G CORN FLOUR
  • SUGARED PISTACHIOS
  • 200G SALTED ROASTED PISTACHIOS
  • 300G SUGAR
  • RASPBERRY SORBET
  • 500G RASPBERRY PUREE
  • 200ML SUGAR
  • 200ML GLUCOSE
  • 500ML WATER
  • RASPBERRY SYRUP
  • 50G RASPBERRY PUREE
  • 150ML WATER
  • 100G GLUCOSE

Method

Sweet Pastry
*CREAM THE BUTTER AND ICING SUGAR TOGETHER UNTIL PALE AND SMOOTH
*SLOWLY ADD THE EGG AND YOLKS
*BEAT IN THE FLOUR UNTIL SMOOTH. BEING CAREFUL NOT TO OVER WORK
*WRAP AND FREEZE UNTIL REQUIRED
*ROLL THE PASTRY OUT TO THE THICKNESS OF A £1 COIN AND LINE IN THE 70MM TART HOOPS
*BLIND BAKE AT 160C FOR ABOUT 30 MINS UNTIL LIGHTLY GOLDEN
*REMOVE THE BAKING BEANS. EGG WASH THE TART CASE AND BAKE AGAIN UNTIL GLAZED AND GOLDEN
*LEAVE TO COOL, THEN REMOVE FROM THE RINGS AND TRIM
Chocolate fondant mix
*MELT THE CHOCOLATE AND BUTTER OVER A BAINS MARIE
*ALLOW TO COOL SLIGHTLY, BEFORE BEATING IN THE EGGS AND SUGAR UNTIL SMOOTH
*FOLD IN THE FLOUR AND FILL THE PRE BAKED TART CASES WITH THE CHOCOLATE MIX AND LEAVE TO SET
*BAKE AT 170C FOR 5 MINS
Sugared pistachios
*BOIL SUGAR UNTIL IT TURNS TO LIGHT HONEY COLOUR
*REMOVE FROM HEAT ADD NUTS AND STIR CONTINUOUSLY UNTIL WHITE & FLUFFY
Rasberry sorbet
*BRING EVERYTHING TO THE BOIL
*LEAVE TO COOL THEN CHURN
Raspberry syrup
*BRING TO BOIL AND LEAVE TO COOL

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