Valentines is just around the corner so it’s time to put your romantic hats on! If, like me you’re not a fan of going out on Valentines and would prefer to stay in and cook a yummy meal, I have got the dessert course sorted. Treat yourself and your loved ones to this yummy Valentines chocolate, espresso and lime tart.
One of our New Year resolutions this year was to get a veg box delivery. So on the 2nd of January we signed up to a local community farm delivery service. Last week our veg box came with a free copy of Food Lover Magazine. There was a lovely recipe in there for a Valentines chocolate, espresso and lime tart. I was given a Tarte Maison Tin for Christmas and I have been looking for a tart recipe to break it in. This Valentines chocolate tart seemed like the perfect match.
Now, as ever, I want to be honest with you. The first pastry case I made slightly sank. The edges weren’t very deep so I couldn’t fit as much filling in as I would of liked. As you can see from the pictures, the filling is quite shallow. The show must go on though…. I had a friend coming round to help me with some photography so we had to work with what we had.
On that note, huge thanks to my lovely friend Jade for all her help and support, mwahhh! The pics look fab xx
I did make the tart again and left quite a lot of pastry hanging over the edges whilst baking. This helps to reduce shrinkage but you don’t get such a neat edge when trimming after it’s cooked. The pic below is the second tart, slightly deeper but I think the edges look a little messier.
However you decide to cut your pastry the flavour combination is a winner, no one can deny the relationship between Valentines and chocolate. Happy Valentines love birds xxx
- 30 g ground almonds
- 180 g plain flour
- 150 g unsalted butter
- Pinch of salt
- 1 tbsp caster sugar
- 1 medium egg
- 1 tbsp cold water
- Zest of 1 lime
- 225 g dark chocolate at least 70%
- 40 ml milk
- 3 eggs
- 150 g caster sugar
- 375 ml double cream
- 30 ml espresso
- Zest of 2 limes
In a food processor, blend together the ground almonds, flour, salt and butter until they form a bread crumb consistency. Add the egg and water and whizz until it begins to come together. Empty the ingredients onto the work surface and bring together in a ball with your hands and wrap in cling film. Place in the fridge for at least an hour to chill.
Take the pastry out the fridge and roll on a lightly floured work surface. The pastry should be about 3mm thick. Using a rolling pin to lift the pastry, gently lay onto the tart tin and ease the pastry into the corners, being careful not to tear the pastry. You can trim the edges now or after cooking. Using a fork, prick the base of the pastry lightly. Refrigerate for 30 minutes.
Preheat the oven to 200 degrees C.
Remove the pastry from the oven and line with baking paper. Fill with baking beans and bake in the oven for 10 minutes. After 10 minutes, remove the baking beans and baking paper and bake for a further 5 minutes. Set aside to cool.
Turn the oven down to 150 degrees C.
Melt the chocolate is a bowl.
Beat the eggs, lime zest and caster sugar with an electric whisk, until the mixture becomes light and frothy.
In a saucepan, bring the milk, cream and espresso to boiling point and then simmer for 2 minutes. Let the mixture cool for a minutes or two and then whisk into the beaten eggs.
Brush the bottom of the the pastry tart shell with a little melted chocolate. Whisk the rest of the melted chocolate into the egg and cream mixture.
Pour into the pastry case and bake for 40 minutes.
Allow to cool at room temperature and serve with clotted cream or ice cream.
The original recipe said to use a circular 28cm tart tin however I used a my new Tarte Maison Tin I was given for Christmas. This recipe is slightly too large for my tin but you can always freeze the pastry for another time or even make 2 like I did. My tin was H2.7 x W35.8 x H12.7cm
This week I have linked up with…