CHOCOLATE TARTE RECIPES

Steps:

• 1. Preheat the oven to 170ºC/325ºF/gas 3. Line two baking sheets with greaseproof paper.
  2. Beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg, add the vanilla and mix well. Sift in and fold through the flour and salt. Roughly chop and stir in the chocolate.
  3. Roll tablespoons of the dough into balls and place onto the lined trays. Cover and chill in the fridge for 15 minutes.
  4. Flatten the balls slightly with your fingers, then place in the hot oven for 10 to 12 minutes, or until lightly golden (make sure you don’t overdo them – the chewier the better). Leave to cool completely, then serve with a glass of cold milk.

Steps:

• Pre-heat your oven to 180°C/160°C/gas 6.
• Put the tarte tatin dish on the hob, and over a medium heat cook the sugar and diced butter to a brown caramel. The Emile Henry dish is ideal for making sure the caramel stays dark but doesn’t burn.
• Arrange the apple quarters very tight, around the edges first, with the core facing up and towards the centre, then fill in the middle part of the mould the same way, press with your hands gently to ensure there are no gaps, and brush with melted butter.
• Cook in the preheated oven for 30 minutes.
• Remove from the oven and place the disc of puff pastry on top, tuck in the edges and, with a knife, prick a few holes in the top to allow some of the steam to escape during cooking.
• Cook in the oven for a further 40 – 45 minutes until the puff pastry is golden brown and crisp.
• Allow to cool at room temperature for about 1 hour before de-moulding, apple-side up, on to the serving platter.