Cherry & Chocolate Brownie Tart #GBBOBloggers2015

So sadly it was semi finals time in the bake off tent tonight, how can this series be almost over already?  However, on the plus side tonight was all about one of my loves – chocolate

The categories tonight were:
chocolate tart
chocolate souffle
chocolate showstopper

I decided to go with a chocolate tart as I like making pastry and have never tried making a chocolate version before. My first attempt failed miserably as it shrank too much in then oven while it was being baked blind, so I tried again and this time added an egg to the mixture, and this seemed to work better, plus I left extra pastry on the case rather then trim it all off. 

Looking in my cupboards I saw that I had some morello cherry jam and a tin of cherry pie filling, so decided that my tart would be a black forest inspired tart. However, then it ended up being more brownie like (hence the tart’s name!).

Making the tart was actually ok and not as scary as I had first imagined, and it looked lovely when it came out of the oven.

However, when I came to photographing my tart a few hours later , and later than planned, after it had been refrigerated and after we had visited family, although it was still light outside, the light was not the best light so hence my photos are a little darker than I would have liked. Plus, I decided to dust the tart with some icing sugar, but stupidly did this outside and the wind was a little blowy, and therefore my icing sugar sprinkles look a little messy! Of course, once the icing sugar has been sprinkled there is no going back so I had to just make the best of it!

Anyway, all this aside the tart did taste lovely and here is how I made it:

Cherry & Chocolate Brownie Tart

2015-09-28 19:56:58

Serves 10

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Cook Time

1 hr

Cook Time

1 hr

Ingredients

1. *For the Pastry*
2. 6oz butter
3. 10oz plain flour
4. 2oz cocoa powder
5. 1 egg
6. icing sugar for dusting
7. 1 egg white
8. *For the Filling*
9. 75g milk chocolate
10. 75g dark chocolate
11. 50g butter
12. 75g caster sugar
13. 1 tbsp plain flour
14. 1 tbsp dark cocoa powder
15. morello cherry jam - approx 1-2 spoonfuls
16. 1 tin of black cherry pie filling (I used Princes)
17. icing sugar for dusting decoration

Instructions

1. *To Make The Pastry*
2. Place all the pastry ingredients except for the egg into a food processor and blitz until it resembles breadcrumbs
3. Add the egg and continue to blitz until it comes together into a dough and the mixture leaves the side.
4. Then using your fingers bring the mixture together to form a ball.
5. Wrap the dough in cling film – dusting the cling film in icing sugar first – and refrigerate for at least 30 minutes
6. Pre heat the oven to 200oC / 180oC (fan)
7. grease a flan dish which has a loose bottom really well
8. roll out the dough onto a surface which has been dusted with icing sugar
9. carefully lift over you tart tin and drape over carefully pushing it into the dish
10. prick a fork over the bottom
11. screw up some free proof paper and then open out and place onto the pastry and use pasta or rice to weigh down the paper.
12. place in the oven for 20 minutes
13. remove the paper and return for another 5 minutes
14. remove from the oven and lightly brush the base of the tart with some egg white and return to the oven for 5 more minutes (I read somewhere that the egg white helps the base to crisp up and not be soggy)
15. while the tart is finishing off, place the eggs and egg yolk in a bowl with the sugar and whisk for about 10 minutes until it is very light and airy and mousse like
16. remove from the oven and reduce the temperature to 180oC / 160oC (fan)
17. spread some jam over that base of the tart
18. melt the chocolate and butter together - I did mine in the microwave but you could do yours on the hob in a bowl over a saucepan of water if you prefer
19. Once melted, stir and then switch off the whisk
20. Fold the flour and the cocoa powder into the whisked eggs and sugar lightly
21. then fold in the melted chocolate and butter mixture - being careful not to loose the air that you whisked into it
22. pour into your tart case
23. then spoon the cherry pie filling over the top of the mixture
24. return to the oven for 25 -30 minutes until the pie has a slight wobble like a brownie would
25. leave to cool, remove from your tin and dust with icing sugar

By Jenny Paulin

Mummy Mishaps http://www.mummymishaps.co.uk/

Despite the awful photos, this tart did taste lovely. The pastry was crisp and the cherry and chocolate brownie like filling, was really nice.

Great Bloggers Bake Along

If you would like to bake along with me for the new series of the Great British Bake Off, then the rules are here and you can grab my badge on my homepage and on the rules page. I look forward to seeing what you come up with and remember that at the end of the bake off, I will be holding my prize draw where anyone who has linked up a new recipe throughout the 11 weeks can enter. It will only be open to #GBBOBloggers2015 – so there is a good chance of winning 1 of 3 prizes 🙂

On your marks, get set and baaaaaake

This week’s bake off linky is being hosted by Lucy so please go and see what she has baked for Chocolate  week.

**Come back next Tuesday for the bake off round up, and to see who has been crowned Star Baker/s **

(linky opens 10pm tonight and ends at 8pm on Monday 5th October, 2015)

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