As we only returned from holiday on Friday and I didn’t have anything ready for this week’s bake beforehand, I’ve only had a couple of days to get something together before the linky closed (I could have just left it this week and nearly did, but thought I’d join in). I’m not happy with my bake this week – I had a soggy bottom (well, sides – because I didn’t roll to an even thickness) with not enough time to make another pastry case, and my ganache didn’t go too well either. I also didn’t have the right size tart tin! I’m not much of a pastry person to be honest; when I have a pie or a quiche etc. I usually leave half of the pastry, and I’ve only made ganache a couple of times before but that was for truffles so I had more time and the right chocolate. Anyway I’m rabbiting on a bit now, so here goes!
(This is a take on the old favourite of millionaire’s shortbread).
Ingredients (serves 6-8)
- 200 g plain flour
- 110 g butter
- pinch of salt
- 2-3 tbsp water
- 150 ml double cream
- 100 g light muscovado sugar
- 30 g salted butter
- sea salt
- 200 g chocolate, broken into chunks (dark is best, I only had milk)
- 100 ml double cream
- In a large bowl (or food processor [on the pulse setting] if you want to cheat like me), mix together your flour and butter until they resemble fine breadcrumbs, then add the salt.
- Slowly add the water to bind together into a ball.
- Wrap the ball of pastry in cling film and refrigerate for around 30 minutes.
- Preheat the oven to gas 6/400F/200C.
- Lightly grease a 7 or 8 inch tart tin (with a removable bottom).
- Remove the pastry from the fridge, unwrap, and lightly flour a rolling pin.
- Roll out the pastry turning a quarter turn after each roll to stop it sticking. Roll to 4/5 inches bigger than your tin.
- Once rolled, pick up with your rolling pin and place on top of your tin, then lightly press around the edges and sides. Leave the excess on to allow for shrinking.
- Place some baking paper on top of the pastry then add your beans or rice.
- Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes, until golden.
- Leave to cool then trim the edges with a sharp knife.
- To make the salted caramel, heat the cream, sugar & butter in a small pan over a gentle heat, stirring until the sugar has dissolved and the butter has melted.
- Bring the mixture to the boil then simmer for a couple of minutes until it begins to thicken. Add a little salt to taste.
- Pour into the pastry case and then put in the fridge to cool. It will harden a little but will still be soft to the touch.
- To make the ganache, heat the cream gently until it starts to bubble.
- Add the chocolate and stir constantly as it melts.
- When you have a thick smooth mixture, pour over the caramel and put in the fridge to set.