Chocolate Tart With Apricots
Ginny Grant
Makes
one 24cm tartPreparation
30 mins plus chilling timeCook
50 - 55 minsIngredients
FOR THE PASTRY | |
200g (1½ cups) plain flour | |
2 tablespoons cocoa | |
3 tablespoons caster sugar | |
a pinch of salt | |
180g unsalted butter, cold, cubed | |
1 egg, size 7, lightly beaten | |
APRICOT PASTE | |
150g (approx 1 cup) dried apricots, chopped | |
grated zest & juice of 1 orange | |
3 tablespoons sugar | |
125ml water | |
CHOCOLATE FILLING | |
200g 50% cocoa dark chocolate, chopped finely | |
250ml cream | |
3 tablespoons caster sugar | |
a pinch of salt | |
2 eggs, size 7, lightly beaten |
I like to use chocolate with around 50% cocoa as it is neither too sweet nor too bitter. Tart New Zealand apricots are my preference here – I like the fruit to cut through the richness of the chocolate, so you might want to adjust the sugar in the apricot paste if your apricots are sweeter.
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Instructions
1. | PASTRY |
2. | Combine the flour, cocoa, sugar and salt in a food processor. |
3. | Add the butter and pulse to a coarse crumb. |
4. | Add the egg and pulse until just combined. |
5. | Tip the mix onto a clean bench lightly dusted with flour and bring together into a smooth ball. |
6. | Flatten to a disc, wrap and chill in the fridge for an hour. |
7. | Roll out to 3-4mm thickness and use to line a 24cm-round tart tin. |
8. | Trim, prick the base with a fork and refrigerate for another 30 minutes. |
9. | Heat the oven to 180°C. |
10. | Line the tart shell with baking paper and pie weights. |
11. | Blind bake the tart shell for 20 minutes (put a baking tray below the tart in case the butter leaches). |
12. | Remove the pie weights and baking paper, cook for a further 5 minutes then set aside on a rack to cool. This can be done ahead. |
13. | APRICOT PASTE |
14. | Put the apricots, orange zest and juice, sugar and the water into a saucepan. |
15. | Cook over a low heat for 10 minutes or until very soft. |
16. | Purée in a blender then allow to cool. This can be done ahead. |
17. | CHOCOLATE FILLING |
18. | Put the chocolate in a heatproof bowl and set aside. |
19. | In a small saucepan, bring the cream, sugar and salt to just below boiling. |
20. | Pour over the chocolate and leave to sit for a minute before whisking until smooth. |
21. | Leave to cool for 10 minutes then stir through the eggs. |
22. | TO ASSEMBLE AND BAKE |
23. | Heat the oven to 160°C fan bake. |
24. | Spread the apricot paste evenly on the base of the cooled tart shell. |
25. | Pour over the chocolate filling. |
26. | Bake on a baking tray for 25-30 minutes or until the filling is almost set – it should have just a slight jiggle in the middle. |
27. | Put onto a rack and allow to cool before serving. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings