Chocolate and Goats Cheese Tarts – Random Recipes #27
Dom is up to his old tricks again and has randomised Random Recipes even more than usual by getting us to use a highly technical random thingamidoodah to pick our books for us this month. Luckily I didn’t have to count all of my books as they are scattered around the house – I used the oh so wonderful Eat Your Books which has all of my cookery books logged, current count being 88. In went number 88 to the thingamidoodah and out came number 31. Arranging them alphabetically by author gave me Jane Grigson’s Vegetable Book. Now wonderful as this books is, it didn’t seem likely I’d be lucky enough to find a recipe I could easily adapt to include chocolate, so I rearranged the books alphabetically by title and was much more successful. This time number 31 gave me The Chocolate Lovers by local boys the Tanner Brothers. No longer any need to worry about adapting recipes to include chocolate. So the next stage was over to CT to pick a number, which he did. Number 49 got me Chocolate and Devon blue cheese tarts.
Hooray – absolutely perfect! I would normally have used some Cornish Blue instead of the Devon, but I just so happened to have some of Ethel’s wonderful Capricorn Goats Cheese which I’ve been wanting to try with dark chocolate. Thus it was that the Tanner Brothers creation morphed into these chocolate and goats cheese tarts. I had to adapt the recipe slightly as I halved the quantity of filling and it didn’t fit neatly into halves.
This is how I made:
Chocolate and Goats Cheese Tarts
- Sifted 250g flour (half wholemeal spelt & half white) into a bowl.
- Added a pinch of salt and 1.5 tsp icing sugar.
- Cubed 125g unsalted butter and rubbed these into the flour until the mixture resembled breadcrumbs.
- Made a well in the centre, added 1 small (ish) duck egg and enough water to form a soft but not wet dough (about 50 ml).
- Stirred this in with a knife, then bought together with my hands to form a ball of dough.
- Flattened to form a disc then placed in a plastic bag and left in the fridge for an hour.
- Rolled the dough out as thinly as possible and lined four 10 cm tart cases, 2 slightly larger foil cases and a foil flan case. I was planning on using the larger flan case for a quiche and the others for the chocolate tarts, but in the end I only had enough filling for 1 of the additional foil cases.
- Placed back in the fridge whilst I put the oven and it warmed up to 180C.
- Placed them on the top shelf and baked for about 12 minutes until they were golden.
- Melted 85g unsalted butter with 100g 70% dark chocolate (G&B) in a pan over very low heat. Left to cool.
- Whisked 1 large duck egg with 25g cardamom sugar (caster) until pale and thick.
- Poured the chocolate mixture down the side of the bowl and folded into the egg as gently as possible.
- Folded in 20g sifted white flour.
- Divided the mixture between five of the tart cases.
- Scattered 75g Capricorn goats cheese cut into small pieces over the tops.
- Baked at 180C for about 7 minutes.
- Left to cool (apart from one which I just couldn’t help diving into).
I sort of thought I was going to like these and I was right. Theye were delicious warm not long out of the oven, but equally delicious cold. They had a mousse like texture and the salty cheese was a perfect foil for the dark chocolate. If you like salted chocolate like I do, these are well worth getting acquainted with and even if you don’t, you may well like them. CT tells me I’m sweet enough without (I wish), but I really liked the barely sweet nature of these. I don’t know if it was the inclusion of icing sugar or my careful handling of the dough, but this was the best pastry I’ve ever made – it was so flaky, CT thought it was meant to be flaky pastry.
The wonderful Random Recipes monthly challenge is hosted by the Dashing Dom over at Belleau Kitchen and it gets us all to use books and recipes which might otherwise sit gathering dust on the shelves.
As Nazima has chosen cheese this month, I’m also submitting this to One Ingredient hosted alternately by Franglais Kitchen and How to Cook Good Food.