Saturday, 9 August 2008

Chocolate and Coriander Tart with Rum and Raisin Ice Cream



I'm not going to write much about the main course, except to say that I let standards slip and went for a dish from the two star Champignon Sauvage - Saddle of Rabbit with Rabbit Leg Bolognaise, Carrot Puree and Braised Baby Gem. It was nice but I think you'll probably be more interested in this beauty, also from the same restaurant. I can understand many people baulking at the thought of making a palette d'ail doux or a rabbit leg bolognaise, but this tart is actually within the reach of most competent home cooks. You'll find the surprising mix of flavours becomes a talking point around the table, and the chocolate and coriander really do work well together. The ground coriander adds a slightly savory edge to the bitter chocolate which for a chocolate abstainer like me makes it a dish worth trying.

I don't normally include recipes on this blog, but this is such a winner I think it deserves to be made by every cook in the country. Here it is, taken from the book Essence by David Everitt-Matthias.

Serves 10 -12

for the pastry

270g plain flour
150g cold unsalted butter
50g ground almonds
grated zest of 1 lemon
seeds from 1 vanilla pod
100g icing sugar
1 egg yolk

for the filling

375ml double cream
375ml milk
675g bitter chocolate, finely chopped
3 eggs lightly beaten
10g coriander seeds ground and sifted to make a powder

To make pastry, place all ingredients in a food processor except egg and egg yolk and pulse until mixture resembles breadcrumbs. Add the egg and egg yolk and pulse until mixture starts to form a ball. Turn out onto a floured surface and bring together into a puck. Wrap in clingfilm and chill for 40 mins. Roll out and line a 22cm tart tin. Refrigerate for 1 hour and then bake blind at 180 degrees C.

Put cream and milk into a saucepan and slowly bring to the boil, then remove from the heat. Place chocolate in a bowl and slowly pour on hot cream, stirring all the time. Mix in eggs, and strain through a sieve, stir in half the coriander powder and pour into the pastry case. Dust tart with remaining coriander and then put in oven. Cook for 5 minutes then turn oven off and leave tart in for 30-40 minutes until just set. Remove from oven and leave to cool.

As the book suggests, rum and raisin ice cream is the perfect accompaniment to the tart.

4 comments:

inland empire restaurant and food reviews said...

This looks good!!!

ros said...

A lovely idea and what a remarkably simple recipe. I don't make many sweets as it just means Goon will eat it all in one go and fall asleep before dinner, but I may reserve this for when I've moved.

ros said...

Since you don't have a general 'about' page or published e-mail, I'll ask this question here.

I just saw that you list Song Que as your favourite Vietnamese. Is that the Song Que on the Kingsland Road, not far from Bacchus? If so, we may have to try it before we move.

Pete said...

That's right Ros, just down the road from you. The Banh Xeo pancake is divine. try it. it's perfect for your budget!