Dark chocolate and apricot tarts.
Well I’ve been ill for over a week now and its really starting to pee me off, I’m not ill enough to be off work but I feel completely drained and I’m moaning a lot. When I’m ill it rarely effects my appetite so not even a bonus weight loss. In fact these chocolate tarts were a great comfort in my feeling sorry for myself state. When a pile of dark chocolate bars came through the letter box I soon perked up. The chocolate was sent courtesy of Lindt
for me to experiment with. If you haven’t tried the Lindt
excellence range you need to. I particularly enjoyed the hint of sea salt and the sesame one was delicious.
I brought a bag of apricots from the local shop. Apricots are usually available in the UK from May until September. Their vibrant, velvety orange flesh, tart yet sweet flavor and that familiar fragrance, I knew I wanted them to accompany the bittersweet chocolate. I remember seeing a chocolate and apricot tart in the Moro cookbook
by Sam and Sam Clark, so I hunted for that and adapted it slightly, making a chocolate pastry too. To make these chocolate and apricot tarts I used the 85% cocoa, the bitterness of the chocolate worked wonderfully with the tart apricots. I still have a 99% bar to use and I feel something with espresso could be good, or perhaps a savory chocolate dish? Anyway expect a couple more chocolate related posts soon.
Dark chocolate and apricot tarts (adapted from the Moro cookbook) print recipe
*Chocolate sent to me courtesy Lindt.
Makes 4 mini tarts or 1 larger one Prep 30 mins Chilling 1 and 1/2 hours Cooks 35 mins
IngredientsFor the pastry
120g Plain flour
30g Cocoa powder
30g Icing sugar
75g Butter, cubed
1 Egg yolkFor the filling
180g Dried apricots, finely chopped
2 Tbsps Lemon Juice
135g Unsalted butter
110g Dark chocolate (I used Lindt excellence 85%)
60g Caster sugar
2 Whole apricots
1.To make the pastry sift the flour, icing sugar and cocoa powder into a mixing bowl, add the butter and blend with fingers until forms a crumb texture.
2. Add the egg yolk and combine, add a splash of water if too dry and bring together with hands. Form into a ball, wrap in cling film and refrigerate for 1 hour.
3. Whilst the pastry is chilling make the apricot paste. In a pan add the dried apricots and just cover with water and the lemon juice. Cook for 5 minutes until soft. Put into a blender and blitz until a puree, set aside.
4. Grease 4 mini tart tins, mine were 3.5 inch. When the pastry has chilled roll it out onto a floured surface, then place over the tins and push into place make sure there are no holes. Prick the pastry with a fork and leave to chill in the fridge again for 30 mins.
5. Preheat the oven to 200 celcius, remove the pastry cases from the fridge. Line the pastry cases and weigh down with baking beans or rice and bake in the oven for 10 mins. Now remove from the oven, remove the baking beans and leave to cool.
6. Spread a table spoon of apricot paste onto the base of each tart. Now make the filling. In a bowl over a pan of simmering water melt the butter and chocolate. In a separate bowl whisk together the eggs and sugar until pale. Fold the egg mix into the chocolate mixture.
7. Pour the mixture into the tart cases on top of the apricot paste, smooth the top and bake in the oven at 180 celcius for about 10 minutes. Whilst cooking pour boiling water over the 2 apricots, peel off the skin, chop in half and remove the stone. After 10 minutes place an apricot half on top of each tart and then cook for a further 15 minutes. The tarts will still be slightly gooey inside when their done.