June 2016
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Eating in<br />
Chocolate tart<br />
Lee Glen at The Dark Horse, East Village, shares a delicious chocolate treat<br />
Method<br />
The pastry<br />
Add the butter and sugar in a<br />
bowl and mix until combined.<br />
Add eggs one at a time until<br />
incorporated. Fold in the flour<br />
until just combined (don't over<br />
work it), then rest the mixture in<br />
the fridge for an hour.<br />
Once chilled, roll out the pastry<br />
to a thickness of 3-4mm and<br />
line a greased 25cm fluted tart<br />
case with it. Prick the bottom<br />
with a fork and rest in the fridge<br />
for 20 minutes.<br />
Bake it in a 190°C oven for 12<br />
minutes and allow to cool.<br />
The filling<br />
Heat the sugar to a dark<br />
caramel. Add the cream, milk,<br />
vanilla and orange zest. Pour<br />
over the chopped chocolate. Stir<br />
the mixture until the chocolate<br />
has melted, then whisk in the<br />
egg yolks.<br />
Pour into the pre-cooked tart<br />
case and cook for 45 minutes<br />
at 100°C till nearly cooked. The<br />
tart should be just set with a<br />
little wobble.<br />
thedarkhorserestaurant.com<br />
16, 19 Victory Parade, E20 1FS.<br />
Ingredients (for 8)<br />
440g Dark chocolate (chopped)<br />
500ml double cream<br />
170ml milk<br />
5 egg yolks<br />
zest of 1 orange<br />
½ vanilla pod<br />
340g butter<br />
300g sugar<br />
3 eggs<br />
625g flour<br />
LOVEEAST JUNE <strong>2016</strong> 33
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