Tuesday, July 30, 2013

My Own Private Bake Off

Seeing the ad for The Great Australian Bake Off - Tart Week, reminded me that I hadn't posted the recipe for the tarts I made for my audition.
We had to present 2 bakes a sweet and a savoury. For the savoury I made an olive and parmesan cast iron bread., possibly too simple but my sweet was bigger than Ben Hur.  
Being inspired by Minny's chocolate pie from The Help (without the secret ingredient) I went all out and made a trio of tarts.
  • White chocolate crème patisserie with a hint of Campari on top of a rhubarb compote adorned with rhubarb leather.
  • Blood orange milk chocolate ganache, in a choc chip tart garnished with a blood orange petite macaron
  • Dark chocolate mud tart
I may have confused the brief and given them the Olympics of chocolate tarts, gold, silver and bronze.
My only regret about the whole process, isn't not being selected but that I didn't take a picture!!
It was back in the my early days of blogging when a simple task like slicing an apple didn't involve a fully staged photo shoot. 
I had never heard of the show before my audition but quickly became obsessed with watching the British version and then trying the various technical challenges. If you haven't seen any of the numerous international versions of the show I can't recommend it highly enough, but be warned you will catch the baking bug bad!!

8 plait loaf from Great British
Bake Off 
Kale and bacon Danish
Olive and parmesan cast iron bread  

 Blueberry bakewell tart

 Italian pork pie with quail egg
 Chicken, bacon and apricot pie
Eyeful cookie
When the new oven arrived I will post the recipes for the other tarts but luckily I had photographed a batch of the dark chocolate tarts.
Dark chocolate mud tart
  • 125g unsalted butter diced
  • 125g caster sugar
  • 1 large egg (my girls are doing whoppers these days)
  • 250g plain flour
  • 40g cocoa
  • 300ml cream
  • 200g dark chocolate (75%-85% is my choice)
  • 20g butter
  • Whipped cream to garnish
To make the tart
  • I do this all in the food processor as it is quick and is less handling of the pastry
  • Cream the sugar and butter on high for about 30 seconds
  • Add the egg and mix through another 30 seconds
  • Add flour and cocoa and mix till it comes together in a ball about 1 minute
  • Let rest covered in plastic wrap for 1 hour in the fridge
  • Grease 6 7.5cm tart tin (or one big one)
  • Roll pastry on lightly floured board to 1cm thick
  • Line the tart tins with pastry
  • Prick base with a fork and line with baking paper
  • Blind bake in a 180°C oven for 35-40 minutes
  • Let cool in the tin for 15
  • Remove from tin and cool completely on a wire rack
To make the mud
  • Break the chocolate into small pieces and put in a mixing bowl
  • Add butter to chocolate
  • Gently heat the cream in a saucepan till just below the boil
  • Add cream to chocolate and stir till melted and smooth
  • Let cool for a 10 minutes
  • Fill the tart cases, wiggle to avoid air bubbles
  • Let cool completely
  • Garnish with some whipped cream
  • Find a quiet space with a coffee away from the world and enjoy intense chocolate heaven 


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