Leffe Chocolate Tarte
"I picked up this recipe at a food show in London."
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
-
For the pastry
- 500 g flour
- 250 g butter, diced and soft
- 150 g sugar
- 1 egg
-
For the filling
- 400 g dark chocolate (minimum 70% cocoa solids)
- 200 g butter
- 5 egg yolks
- 3 whole eggs
- 100 g sugar
- 100 ml dark brown ale (Leffe Brune)
- 4 tablespoons icing sugar, to decorate
directions
- Pre-heat the oven to 180°C.
- Put all the pastry ingredients in a food processor and whiz for a few seconds until the pastry comes together in a ball.
- Otherwise, you can sift the flour into a bowl and work in the butter and sugar with your fingers, before adding the beaten egg.
- Knead the mixture until smooth.
- Wrap in cling film and chill for 30 minutes.
- Lightly flour a work surface and roll out the pastry as thinly as possible.
- Lightly butter a flan tin (32 cm across by 2.5 cm deep) and lay the pastry in it, leaving an overhang.
- Cut a circle of waxed or baking paper to fit the tin and place on the pastry.
- Make a cling film "sack" of rice or dry beans big enough to cover the pastry and place on top.
- Bake blind in the oven for about 15 minutes, then remove the cling film parcel and paper and bake another few minutes.
- Meanwhile, make the filling by putting the chocolate and butter in a heatproof bowl with the Leffe.
- Set over a pan of simmering water and melt, then remove from the heat and stir well.
- Whisk the egg yolks, eggs and sugar until smooth and stir the chocolate mixture into the egg mixture.
- Pour into the pastry case and turn the oven up to 220°C.
- Bake for 8 minutes.
- Allow to cool and refrigerate over night.
- Dust with icing sugar just before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
