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Christine’s Black Olive & Chocolate Tart

What you'll need...cutout-pitted-black-olives Cooking time: 1 - 2 hours Skill level: hard Ingredients: Ready-made shortcrust pastry (or see Google for recipes) 100g Fragata pitted black olives 200g caster sugar 55g liquid glucose 100g dark chocolate 100ml double cream Method: 1. For the pastry, preheat the oven to 180C/350F/Gas 4. 2. Roll the pastry out to a 3mm thickness and use to line the tart tins. 3. Chill in the fridge for 15 mins. 4. Line the tart tins with greaseproof paper and fill with baking beans. 5. Bake in the oven for 5 mins, then remove paper and baking beans and bake for 5-8 mins. 6. Then, blend the olives in a food processor to a fine paste. 7. Melt the sugar and 50g of glucose syrup in a saucepan over a low heat, then increase the heat and continue to cook until the caramel is golden-brown. 8. Remove from the heat and whisk in the olive paste. Leave to cool, then spoon into the pastry tarts and spread until smooth. 9. For the chocolate ganache, melt the chocolate in a bowl set over a pan of simmering water. 10. Bring the cream and 1 tsp glucose syrup to the boil, then stir in the chocolate. 11. Leave to cool, then spoon the ganache into a piping bag. To serve, pipe the chocolate ganache onto the olive caramel.