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MasterClass - Chocolate & Ginger Truffle Tart


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Chocolate & Ginger Truffle Tart
Recipe by Mathew Metcalfe

WINE MATCH: TE TERA PINOT NOIR

Pate Brisée
2 1/2 cups flour
1/2 tsp salt
1 tsp sugar
1 cup Mainland butter, diced, at room temperature
1/4 - 1/2 cup iced water

Chocolate & Ginger Truffle Filling
400gm Valronah 72% dark chocolate, chopped into small pieces
400gm Anchor cream
1 tsp fresh ginger, zested
1 tsp vanilla essence
3 egg yolks

To Finish
150gm shaved dark chocolate
2 tbsp cocoa

Strawberry, Mint & Balsamic Salsa
12 fresh strawberries, diced into 5mm cubes
4 sprigs mint, leaves picked, cut into chiffonade
2 tsp icing sugar
30ml Saporoso balsamic vinegar

1. Preheat oven to 170C.

2. To make the pastry, place the flour, salt, sugar and Mainland butter in a food processor and blend until crumbs form. Slowly add the water, a little at a time, until the dough comes off the side of the mixing bowl and forms a ball.  Remove from the processor, divide the dough in half, roll in glad wrap and place in the fridge for an hour to rest.

3. Remove the pastry from the refrigerator and roll out 1 ball of dough over a lightly floured bench to a thickness of 2-3mm. Lay the pastry into an ungreased tart tin. Leave the edges hanging over the side once pressed into the tin. Dock the pastry with a fork. Line the pastry with a cartouche of baking paper and fill with baking beans or rice. Blind bake the tart for 13-15 minutes or until the edges of the tart are dull and slightly brown. Remove the baking beans and return the tart case to the oven.Cook for a further 5-10 minutes until the base of the tart is dull and slightly brown.

4. Reduce oven temperature to 150C.

5. To make the tart filling, place the chocolate and Anchor cream in a heatproof mixing bowl and place over a saucepan containing 2 inches of barely simmering water. Allow the chocolate to melt, whisking regularly to avoid burning. Once the chocolate has melted place to the side to cool. 

6. Once the mixture is cool, add the ginger, vanilla & egg yolks whisking in to combine.  Pour the chocolate filling into your blind baked tart case. Bake for 15 - 18 minutes or until set. Remove from the oven and allow to cool.

Once the tart is totally cool, cover with the shaved chocolate and dust with cocoa.

7. To make the strawberry salsa, place the strawberries in a mixing bowl with the mint. Sprinkle the icing sugar over the strawberries and toss through the mixture. Just before serving, add the
Saporoso balsamic vinegar and gently mix through. 

8. To serve, slice the tart into equal portions and serve with strawberry salsa.

Tips
1. When making your pate brisée always cover with cling film and rest in the refrigerator for a minimum of 30 minutes, this gives the butter time to relax so the dough doesn't shrink while baking.
2. There is no need to grease the tin due to the butter content in the Pate Brisee.
3. You can melt the chocolate in the microwave on a medium heat in short bursts, but you must always rest the chocolate in between microwave cycles. This avoids over cooking the chocolate.
4. You can substitute the dark chocolate for milk or white chocolate depending on your preference.
5. Always dress the strawberries with the balsamic at the last minute to avoid bruising the mint and cooking the strawberries with the acidity of the balsamic vinegar.




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