Chocolate Tart with Yuzu Gel
This chocolate tart with yuzu gel is rich and decadent. You can have it cooked or set, it's up to you! Either way it tastes amazing!
Ingredients
For the pastry:
- 110g butter
- 225g plain flour
- 2 tablespoons caster sugar
- 1 egg
- 2 tablespoons water
For the filling:
- 600g dark chocolate, melted
- 6 eggs
- 100g caster sugar
For the yuzu gel:
- 300ml yuzu juice
- 1 ½ teaspoons xanthan gum
To serve:
- Whipped cream
- Mint sprigs
- Miso powder
Method
Preheat oven to 150°C.
Place the flour into a bowl, add the butter, then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and water and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.
Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin. Fill with baking beans and blind bake for 20 minutes and then take out the beans.
Whisk the eggs and sugar to a ribbon stage fold in the melted chocolate pour into the pastry case and bake for 30 minutes.
Put the yuzu into a food processor, blitz and add the xanthan gum.
Blitz again then spoon into a piping bag.
To serve cut a slice of tart and place on a plate. Pipe the yuzu gel around and decorate with mint sprigs. Dust with a little miso powder and finish with a spoonful of cream.
Ingredients
For the pastry:
- 110g butter
- 225g plain flour
- 2 tablespoons caster sugar
- 1 egg
- 2 tablespoons water
For the filling:
- 600g dark chocolate, melted
- 6 eggs
- 100g caster sugar
For the yuzu gel:
- 300ml yuzu juice
- 1 ½ teaspoons xanthan gum
To serve:
- Whipped cream
- Mint sprigs
- Miso powder
Method
Preheat oven to 150°C.
Place the flour into a bowl, add the butter, then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and water and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.
Grease a 27cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin. Fill with baking beans and blind bake for 20 minutes and then take out the beans.
Whisk the eggs and sugar to a ribbon stage fold in the melted chocolate pour into the pastry case and bake for 30 minutes.
Put the yuzu into a food processor, blitz and add the xanthan gum.
Blitz again then spoon into a piping bag.
To serve cut a slice of tart and place on a plate. Pipe the yuzu gel around and decorate with mint sprigs. Dust with a little miso powder and finish with a spoonful of cream.
