Serves 6

Created by Sam Taylor

 

A rich, dark chocolate tart topped with spiced ClemenGold

 

Chocolate pastry

175 g cake flour

50 g dark cocoa powder

50 g icing sugar

140 g cold butter

3 egg yolks

 

Chocolate pastry cream

750 ml milk

30 g dark cocoa powder

30 g cake flour

30 g corn flour

180 g white sugar

3 eggs

2 egg yolks

 

Spiced ClemenGold

375 ml water

250 ml (1 cup) white sugar

4 green cardamom pods

3 star anise

1 cinnamon stick

6 ClemenGold

 

Chocolate pastry

  • Preheat the oven to 190˚C.
  • Sift the flour, cocoa powder and icing sugar into the bowl of an electric mixer, fitted with the paddle attachment.
  • Cut the cold butter into even-sized blocks and add to the flour mixture. Combine the butter into the flour mixture until it resembles bread crumbs.
  • Add the egg yolks and continue to beat until the mixture pulls together into stiff dough.
  • Divide the dough into two even-sized balls. Flatten and wrap in clingfilm.
  • Chill the pastry in the refrigerator for 1 hour.
  • On a floured surface, roll out the pastry evenly and thinly to fit a baking pan of about 23 cm in diameter or 34 cm long.
  • Gently ease the dough into the sides of the pan and use a knife to remove the overhanging pastry.
  • Press the pastry into the edges and up the sides of the pan.
  • Prick the surface of the pastry with a fork.
  • Rest the pastry in the refrigerator for a further 30 minutes.
  • Line the inside of the pastry with baking paper and weigh down with baking beans.
  • Bake in an oven preheated to 190˚C for 15 minutes.
  • Remove the baking beans and bake for about 5 minutes until the pastry is crisp and baked through.

 

Chocolate pastry cream

  • Place the milk in a medium-sized saucepan and heat to just boiling.
  • In a large bowl, place the cocoa powder, cake flour, corn flour, sugar, eggs and egg yolks and whisk well to form a paste.
  • Pour the hot milk over the egg mixture and whisk well to mix into custard.
  • Strain the custard back into the saucepan and whisk continuously on medium heat until thickened.
  • Remove the custard to a bowl.
  • Cover the bowl with clingfilm to avoid the custard forming a skin and leave to cool.

 

Spiced ClemenGold

  • Place the water and the sugar into a small saucepan and bring to the boil for 10 minutes.
  • Remove from the heat and add the cardamom pods, star anise and cinnamon stick to the hot syrup.
  • Set aside for 15 minutes to allow the flavours of the spices to steep through the syrup.
  • Remove the ClemenGold rind with a sharp knife and cut the fruit into even slices.
  • Add the ClemenGold slices to the spiced syrup and macerate for 1 hour before using.

 

To assemble:

Spread the chocolate pastry cream into the baked chocolate pastry base.

Top with the macerated ClemenGold slices.