It really doesn’t seem possible that it is the semi-finals of Great British Bake-Off already. But it is indeed already week 9 of series 6, and this year that is Chocolate Week.
I am so pleased this week as well to be hosting the Great Bloggers Bakeoff linky for Jenny from Mummy Mishaps. Behold my rich chocolate tart!
In order to get this post ready in time, I have baked before this week’s show, but it seems that the remaining bakers will be tackling a signature challenge of a chocolate tart with chocolate pastry, a technical challenge of a chocolate soufflé, and spectacular chocolate centrepieces for the showstopper.
I am looking forward to seeing their creations which will no doubt be very impressive!
For my bake I have gone for a classic chocolate ganache tart, with chocolate pastry, a chocolate mirror glaze added on top to give a high shine and great finish.
And if that wasn’t enough chocolate, further chocolate decorations as you can see.
I’d like to think my Rich Chocolate Tart contains enough chocolate elements to qualify for Chocolate week!
During this year’s baking along with GBBO, I’ve tried out quite a few new techniques, and the mirror glaze is one I will definitely use again in future for my Perfecting Patisserie challenge, as the finish looks so professional.
Tesco also got in touch and sent me a voucher towards the cost of my bake this week. I was able to get all my ingredients along with my weekly shop. If you need any more baking inspiration, Tesco has some great ideas here.
Disclosure: Tesco provided me with a voucher towards my bake but all views are my own.
Rich Chocolate Tart
For the pastry:
- 125 g unsalted butter
- 75 g icing sugar
- 0.5 tsp salt
- 1 egg
- 0.5 tsp vanilla extract
- 240 g plain flour
- 20 g cocoa powder
For the ganache:
- 250 g dark chocolate broken up
- 250 ml double cream
For the mirror glaze:
- double cream
- 2 tsp powdered gelatine
- cold water
- caster sugar
- 1 pack Maltesers
- 25 g dark chocolate
- 75 g white chocolate
Make the pastry:
- Cream together the butter and the icing sugar, then gently mix in the other ingredients until it comes together. Wrap in clingfilm and chill for at least an hour.
- Preheat your oven to 180 degrees Roll the pastry out to the size of your tart tin and line the tin with it.
- Bake the pastry case lined with baking paper and filled with baking beans for ten minutes. Then remove the baking beans and baking paper and bake for a further ten minutes. Leave aside to cool.
Make the ganache:
- Heat the cream gently in a pan until it begins to simmer (or use the microwave). Place the chocolate pieces in a large bowl then pour over the cream. Leave it to sit for five mins approx then stir well until smooth.
- Pour the ganache into the cool pastry case and chill the tart in the fridge until set.
Make the mirror glaze:
- Make the mirror glaze following the directions in the link above. Allow the glaze to cool then pour the glaze over the top of the ganache. Chill in the fridge until set.
- Chop some squares of dark and white chocolate. Slice some Maltesers in half. Decorate the top as desired.
- The chocolate pastry recipe is from Teatime in Paris by Jill Colonna.
- For quantities for the mirror glaze, see this recipe for chocolate mirror glaze from Joe's Pastry, it is measured in cups (or oz) only.
Time for the Linky!
As it is week 9 you all know the rules by now, but if you need a reminder head over here. Please add your posts using the linky below, remember to include the badge and link to Jenny and this week’s host. Can’t wait to see all the chocolate!