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Chocolate and caraway tart
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Anna Hansen's dreamy chocolate and caraway tart recipe stays true to her trademark fusion style and is inspired by her family's Danish heritage, as she explains: "My Great Auntie grew up on large farm in Gram, Denmark. It was a large country house where all the ladies of the family were well-versed in cooking with local ingredients. They used to pickle rhubarb, using caraway as one of the aromats. So the inspiration for using rhubarb with chocolate and caraway came from this."
First published in 2015
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Ingredients
Metric
Imperial
Chocolate tart mix
- 230g of dark chocolate, pistoles
- 50g of milk chocolate, pistoles
- 350g of full-fat milk
- 400g of cream
- 1 tbsp of caraway seeds, lighty toasted and ground
- 145g of caster sugar
- 110g of egg yolk
Tart base
- 110g of digestive biscuits
- 40g of toasted coconut flakes
- 75g of macadamia nuts, lightly toasted
- 55g of feuilletine
- 55g of salted butter, melted
Poached rhubarb
- 500g of sticks of rhubarb
- 1 orange, zest only
- 250g of orange juice
- 80g of Demerara sugar
To serve
- 100g of hazelnuts, peeled
- 150g of whipping cream
SAVE RECIPE
Equipment
- Sugar thermometer
- Blender
- 8cm metal rings
Method
1
Start by making a custard for the chocolate tart mix. Combine the milk, cream and caraway in a saucepan and bring to the boil. Once boiling, remove from the heat. Beat the sugar with the egg yolks until light and creamy in texture
- 350g of full-fat milk
- 400g of cream
- 1 tbsp of caraway seeds, lighty toasted and ground
- 145g of caster sugar
- 110g of egg yolk
2
To temper the egg yolks, slowly pour in the hot milk and cream mixture while whisking continuously. Pour back into the saucepan and bring to 80°C, stirring continuously so the custard does not catch
3
Remove from the heat, pour directly over the chocolate pistoles and whisk until smooth and thoroughly combined. Place a sheet of cling film over the surface of the custard to avoid a skin forming. Set aside to cool to room temperature
- 50g of milk chocolate, pistoles
- 230g of dark chocolate, pistoles
4
For the tart base, blend the digestive biscuits, coconut and macadamia nuts into a coarse powder. Combine in a bowl with the feuilletine and melted butter to form a moist, crumble-like mixture
- 110g of digestive biscuits
- 40g of toasted coconut flakes
- 55g of feuilletine
- 75g of macadamia nuts, lightly toasted
- 55g of salted butter, melted
5
Place 8 x 8cm pastry rings on a lined tray and divide the mix into them. Press down firmly to form a base, using the back of a spoon to ensure it is well compacted and even
6
At this stage the chocolate custard mix should be cool. Divide evenly between the 8 pastry rings, allowing for 120-130g per portion. Place in the fridge to set for 4-5 hours or overnight if you have the time
7
Preheat the oven to 120°C/gas mark 1/2
8
To poach the rhuabarb, trim off any leaves so the sticks are nice and even. Wash thoroughly and place into a deep-sided oven tray. Combine the orange zest with the juice and drizzle over the rhubarb, followed by a sprinkling of the sugar
- 500g of sticks of rhubarb
- 1 orange, zest only
- 250g of orange juice
- 80g of Demerara sugar
9
Place into the oven and bake until just tender so the rhubarb still holds it shape, approximately 15-20 minutes. Remove and allow to cool, then cut into 6-8cm batons. Store any leftover rhubarb to use in other dishes
10
Just before serving, lightly toast the hazelnuts in a dry pan over a medium heat until golden. Remove from the pan and set aside
- 100g of hazelnuts, peeled
11
Whip the cream until medium peaks form and set aside. To remove each tart from the pastry ring moulds, carefully run a knife around the edge to loosen. Serve with poached rhubarb, cream and hazelnuts
- 150g of whipping cream
First published in 2015
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