One of our most popular desserts here at the Duck Inn is Ben’s chocolate tart. It’s not too sweet and you get that intense hit of cocoa with the 70% chocolate, Ben often serves it with Greek yogurt and rose syrup, perhaps with a few chopped pistachios if you fancy.
Pre heat oven to 165 degrees C
You will need a 9 inch tart tin
For the sweet pastry you will need:
250 g unsalted butter
180 g caster sugar
1 vanilla pod
2 large free range eggs beaten
500 g plain flower
pinch of salt
Wrap in cling film and rest and chill overnight or at least 1 hour.
Blind bake using baking paper and baking beans for 25 mins on 150. Remove from the oven and remove baking beans and paper and egg wash the pastry with beaten egg, cook for a further 10 minutes. This makes the base water tight. Top chefs tip!
For the apricot puree you will need:
250g dried apricots
Zest & juice of one lemon
2 cardamom pods
Place all of the ingredients in one pan and simmer for 30 minutes. After 30 mins remove the pods and blend the ingredients into a smooth puree. (Can be made in advance & kept in fridge)
For the chocolate filling you will need:
230 g 70 Dark chocolate Valhrona is preferable or the best quality you can find
270g unsalted butter
pinch of sea salt
120g caster sugar
4 large free range eggs
Place butter, chocolate and salt and melt gently in a bowl sat over a simmering pan of water on the stove. Place eggs and sugar beaten until light and fluffy. When the chocolate and butter has gently melted, gradually add this to the eggs and sugar on low speed in a mixer.
Spread the apricot puree so it is 1 cm deep on the base of the cooled tart case. Pour the chocolate ganache gently over the apricot, it should self level but may need a gentle tap to fill the tart.
Bake for 25 mins. Slight cracks will appear on the outside and the centre should have a slight wobble. Once cooked leave to cool before serving, serve with greek yogurt and rosewater syrup.