Amelia Rope recently sent me some delicious pale rose chocolate bars to have a little play with. I decided that with Valentines day around the corner I’d use them in a simple but luxurious tart, the ideal dessert to round off a lovingly (hah) prepared meal (disclaimer: you do not need a floppy haired Valentine/ flickering candle / rom-com vibe to enjoy these).
Ingredients (makes 4 mini tarts or 1 six inch tart):
For the crust:
200g chocolate biscuits (I used bourbons)
40g dark chocolate
50g melted butter
For the filling:
200g Amelia Rope Pale Rose chocolate
100ml double cream
1tbsp caster sugar
50g toasted chopped pistachios
30g melted and cooled dark chocolate
rose petals/ silver leaf for decoration(optional)
Start off by greasing your tart case (or cases) ready for the biscuit crust (I always use a loose bottom tart tin).
For the crust, place the biscuits, chocolate and salt in a blade mixer and blitz to create crumbs. Add the melted butter and briefly blitz again to combine, then tip into your tin (or distribute between your mini tart tins). Smooth down evenly onto the base and up the sides with the back of a spoon to create a case ready for the filling. Chill for 30 minutes.
While your case is firming up make the filling. To do this simply place the chocolate, cream, butter and sugar in a heatproof bowl and set it over a pan of gently simmering water. Slowly melt, stirring occasionally, then once you have a smooth mixture set aside to cool.
When the chocolate filling has cooled, pour it into the tart case and level out. Set aside to firm up for 1 hour then carefully remove from the tin. Brush the rim of the case with your melted dark chocolate and sprinkle over the pistachios. Decorate with silver leaf and rose petals, if you like.
I was recently sent some delicious Mandarin Edition chocolate from Amelia Rope. I am a big advocate of her single origin chocolate bars and am really pleased with this festive recipe I’ve developed using her product. The dark zesty chocolate goes really well with the crisp meringue, ginger cream and torched mandarin slices- it’s the perfect winter pavlova, ideal for Christmas day!
Preheat the oven to 180c. Spread the caster sugar across 2 baking trays and place in the oven to heat up (don’t let it melt or crystallise).
While the sugar is heating up, put your egg whites into a large clean bowl (or the bowl of a stand mixer). Whisk on low to build up air bubbles then increase the speed and whisk until you have medium peaks. Take your hot sugar and gradually add to the egg whites whilst whisking constantly. Once all the sugar has been added you will have a thick glossy meringue. Now add the cocoa powder and lightly swirl through the mixture to create a ripple effect.
Reduce the oven temperature to 110c.
Line a large baking tray with greaseproof paper. Roughly pile the meringue on in a wreath shape. Bake for 1 1/2 to 2 hours until the meringue peels off the paper easily. The middle should be mallowy and the outside crisp. Once the meringue is cooked, switch the oven off and allow it to cool with the door ajar (this prevents cracks).
While the meringue is cooling, make the toppings. For the ginger cream, just place the ginger syrup, icing sugar and double cream in a bowl and whisk until soft peaks form.
For the torched mandarins, slice into pieces and line onto a baking tray. Sprinkle with the granulated sugar and place under a hot grill until caramelised (or use a blow torch).
Melt the chocolate and cool a little.
To assemble the meringue, layer on the ginger cream, followed by a sprinkling of chopped ginger, the mandarin slices and finally a generous drizzling of mandarin chocolate. Slice up and serve with any leftover ginger cream.