Chocolate Spreadit's Cherry Jam Tart
Ingredients
Dough
- 150 gm Flour
- 1 Egg
- 50 gm Butter
- 90 gm Caster Sugar
- Water as needed
- 4 gm Baking Powder
Filling
- 3 Eggs separated
- 85 gm Sugar
- 50 gm Butter
- 150 gm Chocolate
- 30 gm Cocoa Powder
- 50 gm Flour
- 140 gm Spreadit’s Cherry Chocolate Rum Spread
Method
- Whip the butter and sugar and till light and creamy
- Add egg and mix well
- Add the flour and baking powder and bring the dough together add iced water if needed. Refrigerate till firm
- Roll out into a 10-inch in diameter and ½ inch thick and place onto the baking tray. **
- Place a parchment paper on the dough and load it up with rice, place on top of the dough and bake for 10 minutes at 250ºC **
- Remove the parchment paper, poke holes at the base and bake for another 5 minutes.
- Melt the butter and chocolate over a bath of hot water careful not to burn the chocolate**
- Meanwhile, separate the egg whites. Whip them till frothy, add the brown sugar and beat to stiff peaks**
- While beating add the yolk.
- Add the butter and chocolate mixture to the whipped eggs and mix
- Carefully add the sifted flour and cocoa powder
- Remove the tart from the oven and layer with cherry chocolate rum spread
- Pop back into the oven for 3 minutes
- Fold the batter over the semi baked tart and put it back into the oven for another 20 minutes.**
- Remove from oven, cool to room temperature and dust with cocoa powder
- Serve hot or cold with dark coffee
Pro Tips
**The dough is as forgiving as it is delicious. Don’t worry about the breaks and creases, press it together and it’ll work itself out. ** Wasn’t even trying to make this dirty but here we are. ** I need to check with the millennial committee to see if the PC police allows calling this “Blind Baking” ** If radiation poisoning is your thing you can do this in a microwave as well ** Insert a knife and if it comes out clean it is done |