Montezuma’s Chocolate has partnered with Rosie Birkett, a cook, food writer and influencer to create this delicious dessert
Ingredients – Serves 8-10
FOR THE HAZELNUT PASTRY
🍴 50g blanched hazelnuts
🍴 200g spelt flour (Rosie uses 100g wholegrain and 100g white)
🍴 20g icing sugar
🍴 Pinch of salt
🍴 90g chilled butter, cubed
🍴 1 egg yolk
🍴 1-2 tbsp. iced water
FOR THE FILLING
🍴 100ml milk
🍴 10 cardamom pods, bashed
🍴 130g dark chocolate
🍴 50g milk chocolate
🍴 240g crème fraiche
🍴 2 eggs
🍴 1tsp ground cardamom
How to make the pastry:
- Prepare a 20cm, loose-bottomed tart tin. To make the pastry, blitz the hazelnuts in a food processor, until coarsely chopped. Add in the flours, sugar and salt and pulse again to mix.
- Slide in the butter and blitz to a breadcrumb consistency. Add in the egg yolk and the iced water, and pulse to bind. Adding the rest of the water if you need to, to bring the dough together.
- Once it’s sticking together, but not feeling sticky, tip it out onto a work surface and bring it together into a smooth ball. Press down to a disc and then, between sheets of baking paper, because it will be very short and crumbly, roll it out to a circle that’s bigger than your tart tin and about the thickness of a pound coin.
- Chill in the fridge for 30 minutes to an hour.
- Heat the oven to 170oC. Put the bashed cardamom pods into the milk and bring to just below the boil on a medium heat, remove from the heat to infuse and cool.
- Take the pastry out of the fridge and run your hands over the baking paper to warm it up a little bit, as the butter will have stiffened in the fridge. Use a rolling pin to transfer the pastry to the tart tin and line it, patching up any tears, and prick the base with a fork.
- Line with one of the pieces of baking paper you used to roll it out, fill it with baking beans and blind bake for 15mins. Remove the paper and beans and bake for another 10mins. Remove from the oven and turn the heat down to 150oC.
How to make the filling
- Set up a bain-marie with a couple of inches of water in a pan over a medium heat. Break your chocolate into a glass bowl and place it over the pan, so that the bottom isn’t touching the water. Melt the chocolate together, stirring. Take it off the heat when it’s nearly melted and stir to finish the melting. Allow to cool.
- Strain the milk into the crème fraîche and whisk to combine, and stir this through the melted chocolate. Crack in the eggs, pour in the remaining cardamom and whisk together to form smooth custard. Pour this into the tart case and bake for 22-25mins, until set but still with a slight wobble.
- Allow to cool and chill in the fridge for a couple of hours. Slice and serve with raspberries.
This tart is a wonderful example of how great quality chocolate can be elevated into a really special dessert. I love to serve it with fresh raspberries, which cut through its richness. This works beautifully for ab celebratory meal or virtual dinner party. – Rosie Birkett