The first in a mini series of suggested desserts for your Easter Sunday – maybe there’s something in these next few posts that will inspire your baking for the holiday. Sorry if you’ve given up chocolate, cakes etc for lent – turn away from tempting images now!😉
This is an image from when we were in France for the festivities and the scene outside my parents window looked something like this…
Despite France being a secular country it has only one bank holiday, all other of the national holidays revolve around saints days. So in France it is a national holiday for Easter Monday.
If you’re wanting to do some baking what better thing to make than this classic french recipe? With my version I add a thick layer of melted chocolate to seal the ganache underneath.
Ingredients and Method
For the pastry;
250g plain flour, 125g cold butter, 3 egg yolks and 125g caster sugar.
For the ganache;
400ml double cream, a few drops of vanilla extract, 100g caster sugar, 400g dark chocolate, 50g butter.
For the topping;
200g dark chocolate
- Place the flour and butter in a large bowl and rub together with your fingertips until the mixture looks like breadcrumbs.
- Add the eggs and sugar and mix together until it forms a dough. Cover the dough in cling film and chill in the fridge for at least 30 minutes.
- Pre-heat the oven to 200C/180C Fan/ Gas Mark 6.
- When the dough is chilled roll it out on a well floured work surface until it can cover a 25cm/10 inch fluted pie tin. Trim the edges, cover the bottom with baking paper and weigh it down with baking beans.
- Bake for fifteen minutes and then remove the beans and paper, baking for a further five minutes until the pastry case is a light brown.
- Place the cream, caster sugar and vanilla into a pan and slowly bring it to the boil.
- In a separate bowl break the chocolate in pieces and melt over a pan of hot water.
- Once the chocolate has cooled pour the cream mixture into the bowl and whisk until smooth. Pour this into the tart base and smooth over with the back of a spoon or a spatula.
- Once the tart is cool place in the fridge for at least 2 hours.
- Then break up the chocolate for the topping and melt as before. Pour this melted chocolate over the tart and again return to the fridge to set.
If you want to you can make this cream and raspberry accompaniment to go with it which can be layered in a jar and looks wonderful if giving the tart as a gift (as the one picture was) or placed on the table prior to serving.
Cream and Raspberry Accompaniment
Defrost 200g frozen raspberries and set aside – frozen are best as they go slightly mushy once defrosted which is good for this recipe. Take 300ml of cream and whisk by hand or in a food processor until stiff peaks are formed adding a tablespoon of caster sugar a little at a time as you do so. Once completed take your clear jug or jar which the accompaniment will be given in and add a tablespoon of cream and then a layer of the frozen raspberries and continue to do so until all the cream and raspberries are used – don’t mix the layers up!
the tart with it’s crisp shell breaking into the gooier chocolate underneath is delicious served with the slightly tart cream mixture. Divine!
If you try the recipe I’d love to hear what you think.