SMOKED CHOCOLATE TART

by Gourmet Guide’s alternatarian cookery demo

Serves 8

ingredients
tart:

  • 1 packet Tennis biscuits
  • 1 t chilli salt
  • drop of liquid smoke
  • 50 g dark chocolate (preferably Valrhona)
  • 75 g butter

filling:

  • 100 g dark chocolate (preferably Valrhona)
  • 25 g corn flour
  • 60 ml full-fat milk
  • 2C cream
  • 50 g cocoa
  • 2 T strong, instant coffee granules
  • 100 g castor sugar
  • 1 t vanilla essence
  • 2 T olive oil
  • 1 t smoked chilli salt
  • 1 drop liquid smoke

roasted berries (strawberries, blueberries, or raspberries):

  • 400 g strawberries or blueberries
  • zest and juice of a lemon
  • 1 T sumac
  • 10 g mint, chopped
  • 1 vanilla pod, split and seeded
  • 40 ml water
  • salt
  • yoghurt for serving

method
tart:

  1. Process the biscuits, salt and chocolate in a processor.
  2. Mix with melted butter and cover the base of a 23cm pie dish.
  3. Refrigerate whilst you make the filling.

filling:

  1. Break the chocolate into small pieces.
  2. Mix the corn flour and milk.
  3. Heat cream in a large pot with the chocolate, cocoa, coffee, sugar, vanilla, oil and salt.
  4. Whisk smoothly over medium heat until it thickens.
  5. Remove from the pot and add the corn flour and milk, whisking over low heat until the mixture thickens.
  6. Pour into a glass bowl, cover with a piece of baking paper to prevent a skin forming, and refrigerate for 10 minutes.
  7. Pour into biscuit base and refrigerate while making roasted berries.

roasted berries:

  1. Preheat oven to 200°C.
  2. Place all ingredients in a roasting pan and bake for 20 minutes. Cool.
  3. Carefully lift berries out and place in a dish.
  4. Discard the vanilla pod.
  5. Strain the liquid into a jug.
  6. Refrigerate before serving.

plating

  1. Serve slices of the chocolate tart with a few berries, and drizzle with the juice and a dollop of thick yoghurt.
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