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If you want to follow my example from last week and combine chocolate and mustard.

Chocolate and Mustard Tart With Orange Granita and Mustard Tuiles
(Serves 2)

Tart Base
40g Shortbread biscuits
20g Unsalted butter
Pinch of mustard powder

Tart Filling
50g Whipping cream
40g Dark chocolate
10g Milk chocolate
½ tsp Dijon mustard

Granita
Juice of 2 oranges

35g Caster sugar

Tuiles
1 Egg white
100g Caster sugar
60g Unsalted butter
60g Plain flour
1 tbsp Black mustard seeds
20g Dark chocolate
1 tbsp Freeze dried raspberry

Fresh raspberries to serve

Begin by making the granita. Add the sugar and the juice of one orange to a saucepan and boil, stirring the mixture until the sugar dissolves. Add this to the juice of the other orange and put into the freezer. Freeze for at least two hours, breaking the freezing mixture into crystals with a fork every half hour, until granita is fully formed.

For the base of the tart, crush the biscuits into crumbs using a food processor. Melt the butter in a saucepan and then stir in the crushed biscuits and mustard powder. Put this into a 70 mm food ring, use the back of a spoon to flatten and put in the fridge to set for around 5 minutes.

To make the ganache filling, add the cream and mustard to a saucepan and heat until almost boiling. Remove from the heat and pour over the chocolate to melt it. Allow the mix to cool and then pour over the base. Put this into the fridge for around two hours to set and then remove from the ring.

Finally, make the tuiles. Whisk together the egg white and sugar. Melt the butter and then whisk this in too, before adding the flour, then the mustard seeds and whisking all to combine into a smooth mixture. Refrigerate this batter for at least an hour.

Pre-heat the oven to 175˚C. Add a small spoonful of tuile batter to a sheet of baking parchment and spread out into a thin rectangle. (These ingredients will make many more tuiles than needed, but they will keep in a sealed container). Bake for around ten minutes. Remove from the oven and quickly, while the batter is still soft, roll the tuile tightly into a cylinder shape. In around a minute it will cool and harden.

Melt the chocolate and dip each tuile until half covered in chocolate. While the chocolate is still wet, dip this into freeze dried raspberries and then put it aside to set.

Serve each tart with a scoop of granita, two tuiles and a handful of fresh raspberries.

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