|It cracked a bit, but that just means the top's all crispy!|
I realised that it has been quite a while since I baked anything pastry based. I needed to make a few things today for a little thing I have going on tomorrow, and decided a cross between a tart and a brownie would be perfect! It slices, looks nice on a plate and will taste good, because let's face it - brownies always do. I added in a little cardamom for a little zing and it worked very well indeed.
For the pastry:
175g plain flour
85g cold butter, diced
1 tblsp vanilla sugar
1 egg yolk
up to 5 tblsp iced water
For the gooey chocolate filling:
125g butter, diced
160g dark chocolate (I used an equal mixture of 81% and 65%)
6 cardamom pods - just the seeds, crushed
60g plain flour
40g cocoa powder
- First things first, make the pastry. Using your fingertips rub the butter in to the flour and sugar until it resembles breadcrumbs. Then add in the egg yolk and 2 tblsp of the cold water and mix in with a round-ended knife. Keep adding water, bit by bit until the dough starts to come together - but is not too wet. Tip on to a board, knead very lightly to bring together, wrap in cling film and pop in the fridge for 30 mins.
- preheat the oven to gas 6. Roll out the pastry and use it to line a 25cm tart tin. Prick a few holes all over, cover in baking paper, fill with baking beans or raw rice and blind bake for 10 mins. Remove the beans and paper, and pop back in for another 10, remove and then set the oven to gas 4.
- for the filling, set a metal bowl over a pan of simmering water and melt the butter and chocolate together. Once silky, stir in the cardamom and set aside.
- set another metal bowl over the same pan and place the eggs and sugar inside. Whisk with electric beaters on high until it pale, thick, creamy and tripled in size (you can do this without the additional heat but it would take a wee bit longer).
- Pour the chocolate in to the eggs and fold in with a large metal spoon. Sift the dry ingredients over the top and fold in until just combined.
-pour this in to your prepared pastry case, place in the oven and bake for 20 minutes (remember to turn the oven down to 4 though!).
- It's ready when there is still a slight wobble in the middle. This will set as it cools. Slice and enjoy with a cup of chai or cardamom tea!