Give your chocolate tarte a festive upgrade. With a chocolate biscuit base and velvety white ganache, topped with dark chocolate and After Eights. This is mint heaven.
Serves: approx. 10-12
Ingredients for the dough:
- 180g plain flour
- 80g baking cocoa
- 80g icing sugar
- ½ tsp salt
- 140g cold butter, grated with the Black Sheep Extra Coarse Blade
- 2 medium free range egg whites
- 2-3 tbsp cold water
Ingredients for the white ganache:
- 70g good quality white chocolate, coarsely chopped
- 70g double cream
Ingredients for the dark layer:
- 100g good quality dark chocolate, coarsely chopped
- 100g heavy cream
- 100g golden caster sugar
- 16 After Eights
- 80g chocolate, freshly grated with the Black Sheep Ribbon Blade
Method:
- Mix the ingredients for the dough together briskly. Shape into a ball, flatten with your hand, cover and place in the refrigerator for 1 hour
- Preheat the oven to 170°C
- Roll out the dough between two sheets of baking paper and place it in a long tart tin with lifting bottom (10cm x 30cm). Press it into shape and cut off any overhanging dough with a knife. Prick the bottom of the dough several times with a fork. Place a layer of baking paper on top of the dough and fill with baking beans
- Bake in the oven for 15-20 minutes. Remove baking paper and beans and leave to cool
For the white ganache:
- Gently heat the chocolate in a water bath. Once melted add the cream and mix. Cool briefly and spread over the tart base. Place in the fridge to chill
Ingredients for the dark layer
- Melt the chocolate in a water bath, then mix in the sugar and cream until everything has dissolved. Leave to cool and then spread on top of the white ganache. Place the After Eights on top of the dark layer. Use a Ribbon blade to grate chocolate over the top
- Chill in the fridge for at least 4 hours before serving
The Microplane® range is available from John Lewis, Borough Kitchen, Divertimenti, hartsofstur.com and independent cookshops nationwide.
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