Jessica Widd works in Booths’ Ripon store and her chocolate and rum tart is a delicious alternative to Christmas pudding or makes stunning new year dessert.
Prep time: 1 hour
Chill time: 2 hours
- FOR THE PASTRY
125g salted butter
250g plain flour
50g icing sugar
- FOR THE CHOCOLATE FILLING
400g 70% dark chocolate
8tbsp double cream
50g caster sugar
1tsp vanilla extract
A pinch of ground ginger
A pinch of salt
- To make the pastry, in a bowl, add the butter, sieved icing sugar and flour. Rub down the butter into the flour until it resembles breadcrumbs. Next, beat the eggs into a separate dish and slowly add into the pastry mix, kneed together gently until it forms a ball (be careful not to over work the pastry or it will become tough when cooked). Place the pastry into the fridge to chill for an hour.
- Preheat the oven to 180°C. Roll out the pastry to the thickness of a pound coin. Lay over a large tart tin and carefully press the pastry into the edges, trim the excess pastry. Line the pastry with greaseproof paper and fill with baking beans before allowing the pastry to chill in the fridge for another 15 minutes. Pop into the oven and bake until golden.
- With the excess pastry, cut out star shapes with a biscuit cutter. Cook the decorations for about 5 minutes.
- While the pastry is cooling down; put the chocolate, butter, cream, and caster sugar into a heat proof bowl and gently melt over a pan of hot water. Stir them together until the mixture becomes glossy.
- Remove the chocolate from the heat and lightly stir in the ginger, vanilla and salt until blended. Next, whisk in the rum, little by little, until it’s submerged in the chocolate.
- Pour the mixture into the tart case and arrange your little touches on top of the chocolate and place into the fridge.
- Use a hot knife when serving for a clean finish. Best served with a drizzle of pouring cream, a strawberry, and a dash of cocoa powder.