Recipe: Chocolate Tart with Berries
IT'S a sad week for us and our EAT at Dan and Steph's family. One of our main chefs, Dan "Big Diesel'' Weier, is leaving us for the big smoke. Dan travelled to Sydney a couple of weeks ago and was thrown into the hectic kitchen with Colin Fassnidge from My Kitchen Rules at his restaurant 4/14 in Surry Hills. Colin put Dan through his paces; it was a tough long day. Dan showed what he's got and was fortunate enough to be offered a job.
To celebrate Dan's big move, we are sharing one of Big Diesel's all time favourite recipes that he has created at Eat.
Big Diesel's chocolate tart with berries:
INGREDIENTS: Pastry - 1 ½ cups plain flour 125g unsalted butter, chilled and chopped into cubes 1/3 cup icing sugar 1 egg yolk drizzle of cold water.
Filling - 400g dark 70% cocoa chocolate 400ml cream.
Berry salad - ½ cup raspberries ½ cup strawberries ½ cup blueberries ½ cup kiwi berries 1 tbs icing sugar - extra for dusting.
METHOD: Place flour, icing sugar and butter cubes in a food processor and blitz until it resembles breadcrumbs. Add egg yolk and blitz again. If the pastry doesn't form a ball in the processor, slowly drizzle a small amount of cold water as it's running. Once the pastry is done, it will form a ball to one side of the processor. Place pastry on a floured bench and bring together softly; do not knead. Wrap the pastry in lightly floured cling wrap and place in the fridge for at least 30 minutes. Once the pastry has been cooled, remove and prepare by oiling a 23cm round fluted tart tin with spray oil.
Roll out the pastry on a piece of floured baking paper in the shape of the tin until it's about 3-4mm thick. Then flip the baking paper over on to the tin, slowly remove the baking paper and press in the pastry to all edges. Trim the edges of pastry leaving a little over the top. Return to fridge for 30 minutes.
Preheat oven to 180 degrees. Take out pastry, line with baking paper, and add rice or baking weights, then place in the oven for 10 minutes. Remove the weights and baking paper and continue to bake for 12 minutes until golden brown. Remove from oven and allow to cool completely. Trim any edges to level up.
Break up the chocolate into small pieces in a large bowl. Place over a small saucepan of water on medium heat that is almost at boiling point. Don't let it boil. Immediately pour the hot cream on to the chocolate pieces and allow to sit for 1-2 minutes. Then whisk until smooth. Pour immediately into the cooled pastry case. Refrigerate to set for a few hours until firm.
Place all berries in a small bowl and add icing sugar. Stir carefully to macerate them and allow flavours to infuse. To serve, place a slice of chocolate tart with a nice amount of berry salad on a plate, then lightly dust with icing sugar.
Dan and Steph Mulheron won My Kitchen Rules in 2013.