Chocolate tart with blackberry compote & vanilla crème fraiche
With anything rich and creamy as this it is good to serve with something that acts as a foil and cuts through the richness of the custard filling. Here I serve with blackberries and creme fraiche. Try and use the best quality chocolate and let it shine. I don’t use any sugar in the chocolate filling, I want to taste the chocolate, not sugar.
Chocolate Tart w blackberries and creme fraiche
Flour for dusting
Blind baking rice
4 egg yolks
2 vanilla pod
4 star anise
80g Creme Fraiche
1 Vanilla pod
Icing sugar to taste
Cream butter and sugar, add flour and egg, mix to combine.
Rest for 30 minutes.
Roll out pastry and chimise the tart tin with melted butter and flour.
Dock the pastry, line with baking paper filled with rice and blind bake at 140˚C until cooked.
Eggwash and return to the oven for 1 minute.
Scald the cream and milk with the split/scraped vanilla pod and star anise.
Whisk onto the egg yolks and then whisk in the chocolate.
Pour custard into pastry case and cook at 140˚C until there is a slight wobble, about 20-35 minutes depending on your oven.
Scrape the seeds from the vanilla pod.
Mix the creme fraiche with the seeds and icing sugar to taste - not too sweet.
Bring sugar and water to the boil, simmer for about 2-3 minutes.
Add blackberries to the pot and simmer for 2 minutes then remove from the heat.
MacLean Fraser http://macleanfraser.com/