I was recently made an honorary Dutch citizen, sounds exciting, right? Yeah, this means I was hit by a car whilst on my bike (if it weren’t for bad luck, I’d literally have no luck at all). Luckily it wasn’t my fault even though the car driver really wanted me to think that it was (insert several expletives) but it most certainly bruised my ego more than my legs (which were most certainly 50 shades of bruising). Im very lucky that I wasn’t seriously hurt, my legs were covered in bruises and I broke a nail (which upset me more than the bruising). I naturally heal slowly, so being covered in bruises whilst the weather has been nice has added insult to injury, all I really wanted to do is get out my lovely bronzed legs and show them off and three weeks later I was still in black tights. Ive now shed the tights, with a bit of bruising to show my roadkill survival.
One of my colleagues brought me a load of pine nuts on the basis ‘you bake, make something sweet with these’! Awesome… was not the first thought that I had. Ive never worked with pine nuts and was slightly clueless, however, this did not deter me. I have the ultimate sweet tooth and love a challenge to make new sweet things.
My Pinterest search began and I came across this awesome recipe, Chocolate Tart with Pine Nuts and decided to jazz it up and make it more to my taste. Heres the step by step tutorial on how to make this rich chocolate tart, which was enjoyed by many colleagues. They seriously love the fact that every Monday I bring in something different, new and something that most of them have never tried.
Chocolate Pine Nut Tart
Makes: 8-12 portions Prep time: 3.5 hours Bake time: 25 mins Total time: 4 hours approx
- 1 cup (128g) all-purpose flour
- 1/2 cup (43g) unsweetened cocoa powder
- 1 cup (100g) ground almonds
- 1/2 cup (67g) ground toasted pine nuts
- 1/4 cup (35g) toasted pine nuts
- 1/2 teaspoon sea salt
- 1 cup (225g) unsalted butter, at room temperature
- 3/4 cup (150g) granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon dried instant espresso grounds
Chocolate filling ingredients:
- 6 ounces (150g) dark chocolate
- 4 large eggs
- 1/3 cup (40g) granulated sugar
- 1 teaspoon vanilla extract
- Pinch sea salt
- 1 shot espresso
Now to make this very nice and delicious tart:
For the crust:
1. Grind the pine nuts down, I found that they went into a paste, which was unexpected but understandable (and made a bloody awful mess in my coffee grinder). I would suggest maybe using a pestle and mortar to grind the pine nuts down.
2. In a bowl, beat the butter and sugar on medium speed until fluffy. Add in the flour, cocoa, ground almonds, pine nuts (ground and whole), dried espresso and sea salt, mix at low speed until combined.
3. Roll the dough between sheets of parchment (greaseproof) paper to about 1/8-inch thickness. Refrigerate for a minimum of2 hours or overnight.
4. Once your dough has chilled, preheat the oven to 350°F (180° C). Coat a 10-inch tart or springform pan with a removable bottom with butter or line a springform pan with greaseproof paper (like I did).
5. Carefully press the dough onto the bottom and sides of the pan (not going to lie, this was beyond tricky and difficult for me). Bake for 15 minutes (I let mine go for 25 mins because it just didnt look ‘done), until firm to the touch. Be prepared – the crust will slouch/fall down the edge of the pan a little as it bakes. Remove from the oven and allow to cool whilst making your chocolate filling.
For the chocolate filling
6. Melt the chocolate slowly over a bain marie (double boiler). Remove from the heat and let it cool slightly.
7. Using an electric mixer (or kitchen mixer) whip the eggs and sugar on high speed until very pale and thick, about 5 minutes. Add in the vanilla, espresso shot and sea salt. Gently fold a third of the egg mixture into the chocolate just until incorporated to lighten the mixture, then gently fold in the remaining egg mixture.
8. Immediately pour the filling over the cooled crust and bake for 20 to 25 minutes, until puffed and set. A skewer or toothpick stuck into the center of the tart should show some crumbs but not a runny filling. Let cool before slicing into wedges.
9. Refrigerate any cake that you do not eat and consume within 3 days, if it lasts that long!
Verdict: Im not going to lie, it was a LOT of effort that took hours to make and the taste was like a very rich brownie. You cant taste the coffee, as it just enhances the chocolate flavour, which is amazing. Part of me was like, ‘seriously, its just easier to make brownies’ but my colleagues were very impressed and asked for the recipe. I get the feeling once they realise how much effort it takes, they will be less keen to make it. Having said that, it did make an absolutely awesome Monday treat in the office.
Remember to share with friends (or colleagues) and enjoy! 🙂