(Ed. note: Eagle-eyed readers might notice that I posted this a few days ago. But I only posted the preamble rambling; I got over-excited and pressed ‘publish’ instead of ‘save’ before including the bit about the chocolately creation, which is now included)
I’m a fully connected individual.
I Lync (sic), I Skype (sic not needed as this name is some crumby attempt at a portmanteau, I suspect, something like Sky-Type. Rubbish).
I can Webex, GlobalMeet and joinme.com and I generally can think of nothing more fun than sharing my desktop with people I do not know and will more than likely never actually meet.
I have a head set than enables me to go hands-free whilst on a call and I have been told by colleagues that said headset reminds them of Rosemary, the telephone operator from Hong Kong Phooey:
Except I don’t have a blonde bob. Or speak with a nasal east coast drawl.
I am, in fact, a multi-tasking, fully integrated professional, doing important things in a big world full of multi-tasking, fully integrated professionals.
But I don’t care about all that. I just like food. Cooking food. Looking at food (pictures and real life examples). Eating food. Buying food. Preparing food. All things related to food.
Which brings me to the creation I am about to divulge. It caught my eye. A combination of chocolate and pastry. Seemed a no-brainer really.
Oh and P.S. there is, as you have probably already realised, no connection between Millionaire’s Chocolate Tart and Hong Kong Phooey.
And if you’re asking yourself ‘Who the hell is Hong Kong Phooey’ lets just say you weren’t around at the right time, and leave it at that.
For Millionaire’s Chocolate Tart you will need…
- 1 pack dessert shortcrust pastry
- 1 tsp vanilla paste
- flour, for dusting
- 1 tin Carnation caramel
- 1 bar 70% plain chocolate, broken into pieces
- 1 bar white chocolate, broken into pieces
- 6 tbsp melted butter
- 2 eggs, plus 3 egg yolks
- 4 tbsp golden caster sugar
- icing sugar and single cream, to serve
This recipe is cribbed from the BBC Good Food website. In their version it states that the icing sugar and cream are optional. They aren’t.
Break the pastry into chunks into a food processor.
Drizzle over the vanilla paste and combine.
Roll out to line a 23cm tart tin and leave the excess over the rim for now. Sweetened pastry is a sod to work with. At every opportunity it wants to fall to pieces. My advice is lay it on the tin and then chill in the fridge before moulding it to the edges. Also use some of the excess to ‘reinforce’ the edges. Chill for 30 mins.
Heat oven to 200 centigrade. Line the pastry with greaseproof paper.
Fill with baking beans and bake for 20 mins.
Remove the paper and beans and bake for 5-10 mins more until pale golden.
Carefully spread caramel over the base and set aside.
Melt the chocolate in a bowl over a pan of simmering water, then stir in the melted butter.
Whisk the eggs, yolks and sugar together with an electric whisk in a large mixing bowl until pale and thick enough to leave a trail when the beaters are lifted up (about 5 mins). Fold in the melted chocolate with a large metal spoon.
Scrape into the pastry case.
Lower the oven temp to 180 centigrade and bake for 20-25 mins – the surface should be set and puffed but still with a slight wobble.
Chill in the fridge overnight, before dusting with icing sugar.
Do not push the crust to see what happens – this is what happens.
I added a few berries to liven it up…
Don’t forget there is a sticky layer of caramel oozing around at the bottom. Out of ten? I don’t know, I’m in diet mode. But like I wrote earlier I like all sorts of food interaction, not just eating.