Tart au chocolat with mascarpone cream and cherries
White chocolate and pears go extremely well together. The addition of the super sweet pear sorbet adds contrasting chill to the warm chocolate sauce.
500g (16oz) plain flour
200g (8oz) butter
140g (5oz) caster sugar
With the fingertips, in a large bowl, rub in the butter and the flour until the mixture is fine and resembles breadcrumbs. Mix in the sugar. Break in the egg and using a blunt knife quickly work the egg into the mixture. As it comes together use your hands to form it into a ball. Wrap it in cling film and cool and rest in the fridge for at least two hours but one hour will do.
line individual tart cases with the pastry and blind bake them. If you want to save time line a large tart case and cut the final tart into slices.
For more explaination on blind baking check out the cooking course.
Chocolate pastry cream
300g (12oz) grated chocolate
100g (4oz) butter
150ml (5floz) milk
150ml (5floz) cream
200g (7oz) caster sugar
100g (4oz) flour
1 heaped dessertspoon cornflour
1 litre (2 pints) milk
1 teaspoon of vanilla essence
Melt the first four ingredients together in a bowl placed over a pan of boiling water to form a thick chocolate sauce.
Whisk the eggs and sugar until white and fluffy then mix in the flours. Bring the milk and vanilla pod to the boil . Whisk some of the milk into the sugar mix to dissolve it and return to the pan with the rest of the milk. The mixture will thicken. Fold in the chocolate and use to fill the pastry cases. Leave until set.
200ml (1 cup) mascapone
250ml (1 cup) whipped double cream
350g (12oz) stoned cherries
4 dessertspoons caster sugar
A slug of brandy
Whisk up the sugar and cream then fold in the remaining ingredients.
To serve top the cold tarts with a blob of cherry mascarpone cream and fresh cherries.