It’s chocolate week on Bake Off (definitely one of our favourites so far), so we asked one of last year’s GBBO contestants, Iain Watters to show us how to create something deliciously indulgent to whip up and enjoy alongside this week’s episode! His chosen recipe was a chocolate tart complete with an almond praline, if that isn’t enough to tempt you into the kitchen I don’t know what is!

 

here's what you'll need...

For the pastry:

  • 225g plain flour
  • 100g butter, diced
  • 1 egg

For the chocolate tart filling:

  • 450 ml double cream
  • 3 tsp caster sugar
  • 75 g unsalted butter
  • 300 g 70% cocoa chocolate
  • 75 ml whole milk

For the decoration:

  • 50g Toast flaked almonds
  • 100g caster sugar

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Iain Watters Chocolate Tart

set oven temp: 180/gas mark 4

here's how it's done....

  • 1

    Put the flour and salt in a large bowl and add the cubes of butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it doesn’t become greasy.

  • 2

    Stir in just enough of the egg to bind the dough together.

    Wrap the dough in clingfilm and chill for 30 minutes before using.

  • 3

    Alternatively using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.

    With the motor running, gradually add the egg through the funnel until the dough comes together. Only add enough egg to bind it and then stop.

    Wrap the dough in clingfilm as before and chill for 30 minutes before using.

  • 4

    Preheat oven to 180C (160C fan).

    Roll out the pastry and use it to line a 23cm greased tart tin. Cover with baking paper, fill with dried beans and bake blind for 10 minutes, remove beans and bake again for 15 minutes until golden.

  • 5

    For the tart filling put the cream, sugar and salt in a pan and bring to the boil.

    Remove as soon as the mixture boils up. Off the heat, add the butter and chopped chocolate. Stir until blended.

  • 6

    Take a couple of minutes for a breather, then stir in the milk.

    Keep stirring till shiny. Pour into the tart shell and leave at room temperature for 2 hours to set.

  • 7

    To make the decoration melt the caster sugar in a frying pan until it turns golden

    Place the almonds on a silicon-lined baking sheet or a piece of baking paper and pour over the melted sugar.

    Leave to cool and then cut into wedges with a sharp knife and arrange on top of the tart.

    And there you have it! A delicious dessert which is bound to make chocolate week all the more enjoyable…

    Chocolate Tart with Almond Praline

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Amy Marsden

By Amy Marsden on 29.09.15

Guest Contributor

One response to “Iain Watters’ Chocolate Tart with an Almond Praline”

  1. Jean says:

    Looks to die for .trying to slim lol.

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