This chocolate tart is spiced with the flavours of Easter and the ubiquitous hot cross bun. The warm spices go incredibly well with chocolate and, in a bid to savour the last of the glorious fig season, I couldn’t resist adding some too. I like serving this tart just slightly warm as the chocolate filling takes on a fondant-like texture and is totally dreamy!
What you’ll need:
100gm unsalted butter, softened
100gm caster sugar
1 egg, plus 1 egg yolk
200gm plain flour
80gm almond meal
400gm dark chocolate, chopped
250ml (1 cup) cream
125ml (½ cup) milk
1 tsp ground cinnamon
½ tsp ground all spice
½ tsp freshly grated or ground nutmeg
6 fresh figs
2 tbsp vincotto
Toasted flaked almonds and double cream to serve
What to do:
Beat butter and sugar in an electric mixer with a paddle attachment until pale and fluffy, add eggs then once combined stir in the flour, almond meal and a pinch of salt and mix until just combined. Bring together and form a disc shape, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180°C. Roll out the pastry on a lightly floured surface and line a deep 20m loose-bottomed tart pan. I like to bake my tarts with the pastry hanging over the edge then trim after baking to avoid shrinkage, but if you prefer you can trim the pastry edges now. Blind-bake the tart case with for 15 minutes, remove the paper and weights then bake again for a further 10 to 12 minutes until lightly golden.
Meanwhile, trim and slice the figs in half and arrange on a baking tray cut-side-up. Pour the vincotto over the figs and bake alongside the tart case for 12-15 minutes until they soften and start to caramelise, cool.
In a medium saucepan bring the cream and milk to a simmer, remove from heat and add the chocolate, stir until smooth then add the spices and a pinch of sea salt, set aside. Beat the two eggs in an electric mixer with a whisk attachment until pale and thick, then fold into the cooled chocolate mixture. Pour the chocolate filling into the tart case and fill it half way up, place the figs in cut-side-up, then leaving the figs exposed, top with remaining filling.
Reduce oven to 150°C. Bake the tart for 40 minutes, cool. The chocolate filling may remain quite wobbly but that’s totally fine as it will set as it cools. Served slightly warm with double cream and toasted almonds.
Serves 10 – 12
Recipe, photo and styling by Karen McFarlane