Tonka Bean Chocolate Tart
A rich, indulgent and easy dessert, this Tonka Bean Chocolate Tart combines a buttery chocolate pastry with a silky chocolate ganache filling. Thanks to Whittard's Tonka Bean Hot Chocolate, this delicious tart is enhanced with the aromatic vanilla and almond notes of tonka bean. It's topped with cherries and almonds for a beautiful dessert that's perfect for dinner parties or special occasions.
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Equipment
Ingredients
For the tonka bean chocolate pastry:
- 220 grams Plain all-purpose flour plus a little extra for dusting
- 50 grams Whittard Tonka Bean Flavoured Hot Chocolate
- 20 grams Icing sugar
- 150 grams Unsalted butter cold and cubed
- 1 medium Egg beaten
For the tonka bean chocolate filling:
- 200 grams Dark chocolate choose a good quality 70% dark chocolate
- 2 tablespoons Whittard Tonka Bean Flavoured Hot Chocolate
- 200 millilitres Double cream
- 50 grams Unsalted butter
For the decoration:
- 2 tablespoons Almonds finely chopped
- 100 grams Cherries some halved, some whole
- Mint sprigs
Instructions
Prepare the pastry:
- Whisk the flour, icing sugar and Whittard Tonka Bean Hot Chocolate together in a bowl.220 grams Plain all-purpose flour, 50 grams Whittard Tonka Bean Flavoured Hot Chocolate, 20 grams Icing sugar
- Add the cold cubed butter and rub it into the dry ingredients with cold hands. After about 10 minutes, the mixture should look like fine breadcrumbs.150 grams Unsalted butter
- Add the egg and use your hands to work the mixture into a dough. The dough will be sticky at first, but eventually, it will come together and be smooth.1 medium Egg
- Shape into a disc, wrap in cling film and chill for 1 hour in the fridge. Meanwhile, grease a 9-inch tart tin with butter.
Roll and bake the pastry:
- Place a sheet of greaseproof paper on your work surface. Lightly dust it with flour and flour your rolling pin. Roll out the pastry until it is approximately 0.5cm thick and 5cm larger than the tart.
- Use your rolling pin to lay the pastry over the tart tin. Press the pastry into the sides of the tin and roll the rolling pin across the top of the tin to trim off any excess pastry. Prick the base of the tart all over with a fork.
- Chill in the freezer for 30 minutes (this will stop the pastry from shrinking too much). Meanwhile, preheat your oven to 180°C (fan) / 200°C (conventional).
- Line the tart with a scrunched-up piece of greaseproof paper and fill with baking beans or rice. Blind bake in the centre of the oven for 15 minutes.
- Carefully remove the paper and beans and return to the oven for 10 minutes or until the pastry is firm and completely cooked through. Leave to cool in the tin.
Make the filling:
- Finely chop the dark chocolate and place it in a bowl.200 grams Dark chocolate
- Add the cream, hot chocolate powder, and butter into a saucepan. Place over medium heat and stir continuously until piping hot but not boiling.2 tablespoons Whittard Tonka Bean Flavoured Hot Chocolate, 200 millilitres Double cream, 50 grams Unsalted butter
- Pour the mixture over the chopped chocolate and cover the bowl with an upside plate to trap the heat inside. Leave for 1 minute.
- Stir until the ganache looks smooth, combined, and glossy. Looking split or slimy? Don't worry, we can fix it (see note 1 below).
- Pour the ganache into the pastry case and smooth it out. Lightly tap the tin to remove the air bubbles.
- Chill in the fridge for at least 1 hour or until the filling is set.
Decorate the tart:
- Carefully remove the tart from the tin and place on a serving plate.
- Sprinkle the chopped almonds over the tart and arrange the cherries and mint sprigs on top. Slice, serve and enjoy!2 tablespoons Almonds, 100 grams Cherries, Mint sprigs
Video
Notes
*Note 1 - How to fix broken ganache*
First, stir in 1 tablespoon of double cream. Then, microwave the ganache for 10 seconds and whisk vigorously to bring it back to a smooth and glossy consistency. Repeat if needed.