Guess who’s back… back again… Tart Tuesday’s back… ok so it doesn’t really work. Anyway, the point is that it was a particularly emotionally draining week on The Great British Bake Off with both Paul and Mary seeming to have woken up on the wrong side of bed that morning (separate beds hopefully) and all of the fantastic bakers took a verbal hammering. To counteract the distressing nature of this viewing we made our most indulgent mini tarts to date! These little artery-cloggers are filled with a ganache made with both dark and milk chocolate, coffee liqueur and then topped with chopped, roasted hazelnuts.
Once again we used the same pastry as featured in all of our Tart Tuesday posts but as this is a fridge set tart the pastry was rolled out to pretty thin (around 5mm) and then placed in the same loose-bottomed tart cases that we’ve used throughout (thanks Nanny Bird for those!). The base of it was then pricked with a fork and a piece of greaseproof paper placed in each, filled with baking beans and then baked blind for just under 10 minutes at 180°C, then the beans and greaseproof paper were removed and it was baked for a further 10 minutes or so until lightly golden and firm. Leave these to cool fully while you make the ganache.
We used a mixture of half milk chocolate and half dark chocolate to give a semi-sweet filling as no sugar is added. Finely chop 100g of your desired chocolate and place in a jug for easy filling of the tarts. Place 65ml of double cream in a small pan over the lowest heat and slowly heat until it begins to steam, at this stage tip in about 1 tbsp of liqueur. If you wanted to miss this step and make them non alcoholic just used 75-80 ml of cream instead. We used a coffee liqueur but orange, raspberry, almond, hazelnut or probably many others would be delicious too.
Once you have added the liqueur to the cream watch it closely and once it starts bubbling slightly pour it over the chopped chocolate immediately. Let this mixture stand for 30 seconds to 1 minute to let the hot cream do it’s work, and then using a whisk bring the ganache together. You will end up with a much better, glossier ganache if you try not to introduce much air at this stage so don’t whisk properly, just gently use the whisk to mix until you have a rich, glossy mixture. Pour this into the cold pastry cases and then put in the fridge to chill – ours chilled for about an hour and a half and had a beautiful truffle-y texture. You can leave it just simple like this or top with it anything you like, we used chopped roasted hazelnuts made by roasting a small handful of whole hazelnuts at 180°C for 5 minutes, chopping once cool and sprinkling on top.
Enjoy… Who do you hope wins Bake Off?