MEXICAN CHOCOLATE MOLE TART
For me there is nothing better than chocolate. The added spice and little bit of heat in this tart give it a lift that will leave your taste buds tingling and wanting more.
PREPARATION TIME: 20 MINUTES (PLUS 45 MINUTES RESTING TIME)
COOKING TIME: 40 MINUTES
SERVES: 8
WHAT’S IN IT?
Dutch cocoa, raspberries and crème fraiche, to serve
Pastry:
250 g (9 oz/12/3 cups) plain (all-purpose) flour, sifted
30 g (1 oz) pure icing (confectioners’) sugar, sifted
150 g (51/2 oz) cold unsalted butter, chopped
pinch of salt
1 egg, lightly beaten
2 teaspoon vanilla paste
Filling:
150 g (51/2 oz) dark chocolate (70% cocoa solids), chopped
150 g (51/2 oz) caster (superfine) sugar
50 g (13/4 oz/1/2 cup) Dutch cocoa
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
220 g (73/4 oz/2 cups) hazelnut meal
200 g (7 oz) cold unsalted butter, chopped
2 teaspoons coffee liqueur (such as Kahlua)
finely grated zest of 1 orange
4 eggs
PUTTING IT ALL TOGETHER
1. To make the pastry, process the flour, sugar, butter and a pinch of salt in a food processor until the mixture resembles coarse breadcrumbs. Add the egg and vanilla and process until mixture just comes together. Form into a disc, wrap in plastic wrap and refrigerate for 15 minutes.
2. Meanwhile, to make filling, process the chocolate, sugar, cocoa, cinnamon, cayenne pepper, coriander, cloves and hazelnut meal in a food processor until finely ground. Add butter, liqueur and orange zest, and process until combined. Add eggs, in two batches, processing until combined after each addition. Refrigerate until needed.
3. Preheat the oven to 200°C (400°F/Gas 6).
4. Roll out the pastry on a lightly-floured surface until 5 mm (1/4 inch) thick and line a 26 cm (101/2 inch) fluted loose-based flan (tart) tin. Trim the edges and rest in the freezer for 30 minutes. Line the shell with baking paper, then fill with dried beans and rice and blind bake for 15 minutes. Remove the paper and beans and cook for a further 5 minutes or until dry.
5. Spoon the filling into tart shell and smooth the top. Bake for 20 minutes or until the filling is just set. Stand in the tart pan on a wire rack to cool.
6. To serve, dust the tart with cocoa and serve with fresh raspberries and crème fraiche.