{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Chocolate and Whiskey Tart

Filling;
400g (14oz.) Dark Chocolate
1 Lge measure of Irish Whiskey
225g(8 oz.) Unsalted Butter
4 Eggs and 6 Egg Yolks
110g (4 oz) caster sugar

Pastry;
225g (8 oz.) Flour
30g (1 oz.) Castor sugar
110g (4 oz.) Butter
1 Egg Yolk
2 Tbs. Water

Set oven to 150C. 300F Gas 2
You will need a 12ins. X 1ins. deep Tart Tin

Method;
For the pastry, dice the butter and rub it in to the flour and sugar.
(Or put the flour,sugar and butter in a food processor and crumb)
Add the egg and water and bind into a dough.Roll out to line the tart tin leaving a small overlap in case it shrinks.Line with greaseproof paper and weights and bake blind for 15 mts.Remove the paper, paint with eggwash and bake for a further 5 mts to brown and crispen.

Filling; Melt the chocolate gently with the butter,stir in the Whiskey and leave to cool a little. Beat the eggs, egg yolks, and sugar together until thick and white.( At this stage you may need to re-whisk the chocolate mixture) Fold both mixtures together and pour into the pastry shell.
Bake for 30 mts or until just set.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef