If you have never made your own tart dough, this is a good place to start. Recently I came across it again in “ The Complete Robuchon”, and it was like finding an old friend.įollowing is a close version of the original recipe published all those years ago in the magazine. How such a simple recipe slipped in, I will never know, but for years it was my favorite chocolate tart. However, hidden amongst all the sophisticated and complicated creations with very long ingredient lists and even longer instructions, was this little gem contributed by Joël Robuchon. Anyway, it didn’t last long I believe it folded after 6 issues. I am not sure who was to be their target audience - perhaps just each other - because to really attempt most of the recipes would have required if not a small kitchen brigade, at the very least a lot of pots and pans. Leftovers will keep in the fridge for 4–5 days, but the base will soften and the sides crumble a bit.Back in 1994, a slim cooking magazine called Les Épicuriennes appeared in France featuring recipes created by the great chefs of the time Bernard Loiseau, Alain Ducasse, Christian Constant, etc.
Slice modestly – this is rich and sweet, and people can always come back for more – and serve with crème fraîche the sharpness is just right here. Sit the flan tin on top of a large tin or jar and let the ring part fall away, then transfer the dramatically revealed tart to a plate or board. Take out of the fridge for 10 minutes before serving, but unmould straight away. Don’t leave it longer than 24 hours, as the base will start to soften. Pour and scrape the mixture into the biscuit-lined flan tin and put back in the fridge overnight. The mixture will still be warm, but will be the right temperature to ooze into the base without melting it. Now run a piece of baking parchment or greaseproof paper under the cold tap, wring it out and place the damp, crumpled piece right on top of the chocolate mixture, then put the jug into the fridge for 15 minutes. Pour into a wide measuring jug or batter jug (it should come to about the 600ml/1 pint mark). When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less. Off the heat, whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. Place over a medium to low heat and whisk gently – I use a very small whisk for this, as I’m not aiming to get air in the mixture, I’m just trying to banish any lumpiness – as the cream heats and the chocolate starts melting. Pour the cream into a heavy-based saucepan into which all the ingredients can fit and be stirred without splashing out of the pan, then add the finely chopped rubble of chocolate, the sieved cocoa (or just sieve it straight in), espresso or instant coffee powder, sugar, vanilla paste or extract, olive oil and smoked salt.
(I find it easier to use cups for the liquids – in which case the milk measure is equivalent to an American quarter cup, and you’ll need 2 cups of cream.)
Put the cornflour into a cup and whisk in the milk until smooth. I wouldn’t keep it for longer than a day like this as the crust tends to get too crumbly.įor the filling, finely chop the chocolate. Put into the fridge to harden for at least 1 hour, or 2 hours if your fridge is stacked. Press into your tart tin and pat down on the bottom and up the sides of the tin with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. If you’re doing this by hand, bash the biscuits in a freezer bag until they form crumbs, finely chop the chocolate and melt the butter, then mix everything, along with the salt, in a large bowl with a wooden spoon or your hands encased in disposable vinyl gloves. Add the butter and salt, and blitz again until the mixture starts to clump together. Do likewise with the chocolate, then blitz them together until you have crumbs. For the base, snap the biscuits into pieces and drop them into the bowl of a food processor.
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