- 150g caster sugar
- 800ml water
- 500g Valrhona dark chocolate or equivalent, chopped
- 320gplain flour
- 60g dark cocoa powder
- 160g caster sugar
- 160g cold unsalted butter, diced
- 2 eggs
Chocolate tart filling
- 210gValrhona dark chocolate or equivalent, chopped
- 60g milk chocolate, chopped
- 60g unsalted butter, diced
- 2 egg yolks
- 60g dark cocoa powder
- 120g caster sugar
- 200ml water
- 25g butter, diced
Chocolate icing (glaze)
- 300g dark chocolate, chopped
- 240ml cream
- 250g dark chocolate, chopped
- 240g icing sugar
- 125galmond meal
- 25gdark cocoa powder
- 100gegg whites
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- Macarons, unfilled
- 250mldouble thick cream
1. For the chocolate sorbet; Combine sugar and water in a saucepan, stir over medium-low heat until dissolved, then bring to the boil. Place chocolate in a bowl and pour hot syrup over the chocolate. Stir until melted then strain through a sieve into a clean bowl. Cover the surface with cling film to avoid skin forming, then refrigerate until chilled. Churn in an ice cream machine according to manufacturers instructions. Transfer to a covered container and place in the freezer until ready to use.
2. For the chocolate pastry; Preheat oven to 180°C (160°C fan forced). Place the flour, cocoa, sugar, butter and a pinch salt in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the eggs and process until dough just starts to come together. Turn on to a lightly floured surface and gently knead until just smooth. Flatten into a disc shape, cover with cling film, then place in the fridge for 10 minutes to rest.
3. Roll out the pastry to a 15 x 40cm rectangle, about 3mm thick. Use to line the base and sides of a shallow 10 x 34cm (base measurement) loose-based tart tin, trim the excess. Place in the fridge for 15 minutes to rest. Line pastry with baking paper and half-fill with baking weights or rice. Bake for 10 minutes. Remove the paper and weights and bake for a further 5-10 minutes or until firm to touch.
4. For the chocolate filling; Preheat oven to 160°C (140°C fan forced). Place the dark and milk chocolate and butter in a bowl. Pour cream into a saucepan and bring to the boil. Pour cream over chocolate and stir until smooth. Stir in the eggs and yolks. Fill the tart shell with the chocolate mixture. Place the remaining tart mixture in a bowl in the fridge until mousse-like. Bake the tart for 25 minutes or until cooked. The tart should have a slight wobble in the centre when its ready. Cool the tart to room temperature.
5. For the chocolate sauce; Combine cocoa, sugar and water in a saucepan. Stir over medium-low heat until cocoa and sugar have dissolved. Bring to the boil then remove from the heat. Add the butter and stir until melted, then strain through a fine sieve into a clean bowl.
6. For the chocolate icing; Place the chocolate in a bowl. Bring the cream to the boil in a saucepan then pour over the chocolate. Stir until melted and smooth, then stir in chocolate sauce and set aside to cool slightly.
7. Reserve 1/3 cup of icing for presentation, then use the rest to ice the tart. Place the tart in the fridge until firm. Remove from the tart tin. Cut tart into 7 rectangles, about 3-3.5cm wide.
8. For the chocolate pipe; place 200g of the chocolate in a bowl over a saucepan of barely simmering water. Warm the chocolate to 55°C. Remove bowl from heat and add the remaining chocolate. Leave chocolate to cool to 26-27°C. Place bowl into the oven for 5 seconds to slightly warm or until chocolate is 30-31°C. Pour a spoonful of the tempered chocolate over a 4x25cm sheet of acetate. Spread out with a palette knife and stand to partially set for 3-4 minutes. Roll the sheet into a long thin cylinder and place inside a plastic tube. Leave to set about 1 hour. Remove from the tube and peel away the acetate.
9. For the chocolate macarons; Preheat oven to 130°C fan forced (150°C conventional). Line a baking tray with baking paper. Sieve sugar, almond meal and cocoa into a bowl. Beat the egg whites until stiff peaks form, then slowly add dry ingredients. Beat in half the egg whites to loosen mixture, then gently fold through remaining egg whites until just combined. Transfer to a piping bag fitted with a round nozzle, pipe 4mm rounds of mixture onto the prepared tray. Stand for 20-30 minutes or until a skin has formed over the macarons. Bake for 14-16 minutes or until set.
10. For macaron crumbs, preheat oven to 130°C fan forced (150°C conventional. Line a baking tray with baking paper. Crumble 6 macarons to sand-like consistency onto prepared tray. Bake for 10 minutes or until dry. Set aside to cool.
11. To plate; First spread a little chocolate icing clockwise around half the plate. Place a slice of chocolate tart on top of the icing. Spread base of macaron with a small amount of set tart filling. Place on the plate and top with a teaspoon quenelle of sorbet. Next place a small dot of set tart filling on plate and top with a spoonful of macaron crumbs. Place a teaspoon quenelle of double thick cream on the crumbs. Finally top the tart with a little spoon of set tart filling, then top with chocolate pipe (The tart filling will secure the chocolate pipe).