Here at Lazybones, we're not just about dresses and bedding, we also like to enjoy the other simple, lovely things in life such as delicious food! We thought it would be nice to start sharing some of our favourite recipes with you, starting with this mouth watering tart, think delicious buttery, golden shortcrust pastry, with creamy milk chocolate ganache, topped with a gooey salted caramel layer and finishing off with a grating of sharp, and bold dark chocolate layer. Sounds like something you might be interested in? Here's the recipe!
Double Chocolate Tart
375 grams ready made sweet shortcrust pastry ( we made our own using this recipe )
300 grams good milk chocolate ( we used green & blacks milk chocolate), chopped finely
1 tsp vanilla essence
300ml pure cream
100 grams creme fraiche
1/4 cup raw sugar
Pinch of salt salt
50 grams bittersweet chocolate (we used green & blacks 70%)
1. Preheat the oven to 190 degrees celsius. Roll out the shortcrust pastry and use it to line a 23cm greased tart tin. Cover with baking paper, fill with dried beans, or rice and bake blind for 10-15 minutes, remove baking paper and beans/rice and bake for a further 10 minutes until pastry is slightly golden. Leave to cool.
2. Pour 100mls of cream and all the creme fraiche into a pan, and heat, stirring constantly until it just starts boiling. Remove off the heat and stir in chocolate and vanilla essence until mixture is blended.
3. Pour chocolate/cream mixture into cooled tart shell and refrigerate for an hour or more until set.
4. Pour sugar into pan on medium heat, and shake pan gently until sugar starts to melt and bubble, ( do not stir and be careful not to let the sugar burn) when sugar is darker and caramelizing, take off heat and (get a whisk ready) pour the rest of the cream in and whisk vigurously until mixture comes together. Add a pinch of salt and pour ontop of the chocolate layer in tart shell. Leave to set in fridge for another hour. Finish off with a grating of dark chocolate on top and serve cold!