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GSABO - S2- Ep3 - Recipes

Chocolate Base Fruit Tart

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Tart:

  • 1 1/4 cups flour
  • 1/4 cup cocoa powder
  • 150g butter, cold
  • pinch salt
  • 1 egg yolk
  • 1 tbsp vodka, cold
  • 3 tbsp water, cold
  • 1/2 cup icing sugar

Filling:

  • 1/2 cup custard powder
  • 3/4 cup sugar
  • 1 pinch salt
  • 3 cups milk
  • 1/4 cup cream
  • 2 egg yolks
  • 1 tbsp butter
  • 1 vanilla pod
  • 1/2 tsp vanilla essence
  • 1/2 cup cream
  • 1/2 cup cream, whipped

Fruits:

  • 4 punnets strawberries, washed
  • 300g dark chocolate
  • 300g white chocolate

Preparation method

Tart:

  • In a food processor, pulse flour, sugar, cocoa and salt a few times, add butter, pulse 5 times
  • Add egg and pulse a few more times
  • Add vodka while motor is running and just enough water to bring dough together
  • Turn dough out onto a floured surface and kneed gently, about 6 turns
  • Cover in cling wrap and chill dough for an hour
  • Preheat oven to 180 C
  • Roll dough out on a lightly floured surface and place in 9inch tart tin
  • Press in and chill again for 15 minutes before trimming the edges
  • Trim edges, blind bake for 12 minutes (with beans or rice)
  • Remove from oven, remove beans, brush with egg whites and prick with a folk, bake again for 5 minutes

Filling:

  • In a small saucepan, heat the milk gently, scrape vanilla pod, add seeds and the pod to the milk
  • In another saucepan combine the custard powder, sugar, salt and 1/4 cup cream, cook on medium heat
  • Once the milk has reached almost boiling point, remove the pod and pour in the custard mixture
  • Use 1/2 cup of the custard mixture to temper the egg yolks and add them to the pot
  • Cook on low to medium heat, stirring constantly, until mixture is very thick
  • Remove from heat, add butter and vanilla essence
  • Transfer to a dish and cover with cling wrap, ensure cling wrap sits on the custard surface, to prevent crusting
  • Refrigerate for 3hrs or freeze for 30 minutes
  • Once chilled, whisk and thin the custard with 1/2 cup of cream
  • Fold in the whipped cream and transfer to the pastry base

Fruits:

  • Melt chocolate, dip strawberries and set aside to cool
  • Once cooled, top your tart with chocolate-dipped strawberries