![]() ![]() Serve cut into small slices, with crème fraîche or double cream, if you like. Leave to cool completely in the tin on a wire rack. Spread the jam on the base of the pastry case, scatter over the drained, infused cherries and pour over the chocolate custard (removing the vanilla pod).īake for about 20 minutes – the centre should still wobble slightly when you take it out of the oven. Add cherries, cinnamon, nutmeg and extract set aside. Bring to a boil cook and stir until thickened, about 2 minutes. Add 1 tablespoon of the cherry poaching liquor for an extra kick (save the rest to make cocktails). In a large saucepan, combine sugar and cornstarch gradually stir in cherry juice until smooth. Whisk a little of the hot chocolate cream into the eggs, then whisk back into the chocolate cream. Whisk the vanilla in to distribute the seeds. Remove the seeds from the vanilla pod and add the seeds and pod to the mixture. Heat the cream in a saucepan to a bare simmer, then take off the heat, add the chocolate and leave to melt, stirring gently a few times. ![]() Trim the excess pastry from the edges then leave to cool a little whilst starting the filling. Remove the paper and beans and bake for 10 minutes more. Line with baking parchment and baking beans, stand on a baking sheet and bake for 15 minutes. ![]() Using a little flour, roll out the pastry quite thinly and use to line a 24cm tart tin, letting the excess hang over the sides. Wrap the pastry in cling film and chill for 30-45 minutes. Firm into a ball in the bowl then flatten into a disc about 3cm thick. Stir in the sugar.Īdd the egg yolk and just enough milk to bring the mix together in large clumps. Add the butter and blitz (or rub in with your fingertips) until the mixture resembles coarse breadcrumbs. To make the pastry, put the flour and cocoa in a food processor and blitz briefly (or sift into a bowl). Once infused over night drain the cherries, reserving the liquor. Tip into a bowl and leave to infuse overnight. A day ahead, put the cherries in a pan with the alcohol, sugar and lemon zest, bring to a simmer and cook for 5 minutes. ![]()
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