James Moffatt
Is there a more crowd-pleasing finish to a meal than a chocolate tart? An almost-holy trinity of sweetness, bitterness and nostalgia, this version adds texture and complexity with Sherry-soaked dates.
“The fudginess of the date, bound with the raisin-y viscosity of the Pedro Ximénez, cuts into the richness of the decadent chocolate,” says chef Martin Benn. “They all complement each other, while letting each flavour sing.” The chocolate pastry in this recipe adds another layer of cocoa-led depth, while the sweetened cream, lightened with mascarpone, harmonises with each element.
Adding it to your recipe rotation? “If you’re looking for a different accompaniment, try candied fried walnuts, or slow-roasted baby beets with vincotto or vinagre de Jerez,” says Benn. In a pinch, you can skip the mascarpone cream. “Good, old-fashioned clotted cream is always a win, or crème fraîche.”
Chocolate tart with Pedro Ximénez dates recipe
Ingredients
Method
For chocolate pastry, sift flour, cocoa and a pinch of salt into a bowl to combine and set aside. Beat butter and sugar in an electric mixer on high speed until light and creamy (7-8 minutes). Reduce speed to medium; add egg yolk and beat to combine. Reduce speed to low; add flour mixture and beat until pastry just comes together (don’t overwork). Tip onto a lightly floured surface and gently knead until smooth. Shape into a disc and wrap in plastic wrap. Refrigerate to rest (1 hour).
Roll out pastry on a lightly floured surface to 7mm thick. Using base of 22cm-diameter fluted tart tin, trim pastry to a 22cm-diameter round (see cooking tip). Place pastry round in tin. Dock with a fork and freeze to chill (30 minutes). Meanwhile, preheat oven to 160°C fan-forced. Blind bake until base is dry and crisp (30 minutes). Set aside in tin to cool completely (30 minutes).
Meanwhile, for Pedro Ximénez dates, place Sherry in a saucepan over medium heat and reduce by half (5-7 minutes). Add dates and cook, stirring, until dates break down and form a rough paste (2-3 minutes). Remove from heat and cool to room temperature.
With oiled hands, roll date paste into a ball. Cut two 25cm square pieces of baking paper. Place one piece of baking paper on a work surface, lightly brush with oil, then place ball of date paste in centre. Lightly grease remaining piece of baking paper with oil, place greased side down on top and roll out to a 22cm rough round. Remove top sheet of baking paper. Using a 20cm-diameter flat plate or base of cake tin, trim to a round. Invert into base of tart tin, then remove remaining sheet of baking paper. Set aside.
Reduce heat to 110°C fan-forced. For chocolate filling, place chocolate in a heatproof bowl; set aside. Whisk egg and egg yolk in a bowl until smooth, then strain into a separate bowl; set aside. Place cream, milk and pinch of salt in a saucepan and bring to a simmer. Pour over chocolate and stand until chocolate melts (2 minutes). Stir gently with a spatula until smooth and combined. Add egg mixture and stir until smooth and glossy.
Pour chocolate filling into tart tin. Gently tap tin on bench to remove large air bubbles that form on the surface. Transfer to oven and bake until almost set with a slight wobble in centre (30-35 minutes). Stand at room temperature to completely set (4-5 hours).
For mascarpone cream, whisk ingredients in a large bowl until medium peaks form. Transfer to a serving bowl and refrigerate until required.
Cut into slices with a hot, dry knife and serve with mascarpone cream on the side.
Cooking Tip
Roll pastry scraps into a log in a piece of baking paper, twist ends to tighten and refrigerate to chill (1 hour; or freeze for up to 3 months). Preheat oven to 180°C. Slice log into 1cm-thick biscuits and bake on trays lined with baking paper until dry. Cool on trays. Store in an airtight container for up to 3 days.
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