Spiced chocolate and nut tart

Spiced chocolate and nut tart

By
From
Slow
Serves
8
Photographer
Tara Fisher

When I first heard about this dish I had nightmare visions of putting salted peanuts in a dessert! But then I got the idea and realized that the mixture of sweetened chilli nuts with chocolate would be great. The secret is not to overcook the chocolate mixture.

Ingredients

Quantity Ingredient

Pastry:

Quantity Ingredient
225g plain flour, plus extra for dusting
50g caster sugar
125g soft butter, plus extra for greasing
1 vanilla pod
1 egg
1 egg yolk

Filling:

Quantity Ingredient
1 red chilli
50g pecan halves
50g almond halves
50g shelled pistachios
50g cashew nuts
50g macadamia nuts
50g hazelnuts
50g brazil nuts
1/2 teaspoon celery salt
1 1/2 teaspoons tandoori powder
150g caster sugar
1 tablespoon worcestershire sauce
200g dark chocolate, 70% cocoa solids
350ml double cream
2 eggs
1 teaspoon flaky sea salt

Method

  1. Rub the flour, sugar and butter together until they resemble breadcrumbs. Split the vanilla pod in half lengthways and scrape out the seeds. Stir the egg and vanilla seeds into the mixture with a spoon, then knead gently to form a dough. Press into a disc shape, cover with clingfilm and put in the fridge for 30 minutes. Grease and flour a 24 x 4cm tart tin. Roll the pastry out on a lightly floured surface to a 3mm thick circle, about 30cm diameter. Use the rolling pin to transfer it to the tin. Line the tin with the pastry, pressing it carefully into the edges, making sure it hangs at least 2cm over the rim. Put into the fridge to chill for 30 minutes.
  2. Preheat the oven to 180°C. Line the pastry case with greaseproof paper and fill it with baking beans, rice or flour. Put the tin on a baking sheet and bake for 15 minutes. Remove the paper and contents and bake the pastry case for a further 5 minutes. Carefully trim off the overhanging pastry so it is level with the top of the tin, then brush the inside with the beaten egg yolk to seal the pastry. Return to the oven for a further 5 minutes to seal it, then remove from the oven.
  3. Finely chop the chilli. Heat a frying pan until hot, add the nuts and toss to combine. Add the chilli, celery salt and tandoori powder and mix well, then cook for 30 seconds. Add half the sugar and cook until it starts to caramelize, then add the Worcestershire sauce and carefully toss once more so that all the nuts are coated in the spiced sugar mixture. Pour onto a baking sheet and leave to cool, then break up into individual pieces.
  4. Break the chocolate into pieces and put it in a heatproof bowl over a pan of barely simmering water. Heat gently until melted. Remove from the heat, then whisk in the double cream, eggs and remaining sugar and set aside.
  5. Reduce the oven temperature to 120°C. Tip the nuts into the tart case and spread them out. Pour the chocolate over the top. Tap the tray gently so it levels the mixture, then bake in the oven for 1 hour. When cooked, remove from the oven and sprinkle the salt over the top. Allow to cool completely before removing from the tin. Cut into wedges and serve with a dollop of sour cream.
Tags:
James Martin
Saturday Kitchen
slow cooking
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