Sunday, 5 August 2007
Country Ramblings ...
We found out Jess could swim yesterday, quite by accident I might add! It was actually quite a scary experience and not one I'd care to repeat! We had a gorgeous day yesterday, sunny and warm and relaxing. We had friends for dinner, and after having stuffed ourselves silly, we decided to work some of the calories off by going for a wander around the area.
There is something special about warm summer days and country ramblings. They make a body feel all comfortable and at ease. We are luckier than most...we wake up to beauty surrounding us every day of the year, even in the rain. I do love the country so ...
Part of the reason we were walking off our tea was this delicious Chocolate Tart. I haven't met a person yet that can refuse a slice, or two or three...
*Decadent Chocolate Mousse Tart*
Not only is this sinfully moreish, but it’s also relatively easy to put together. I’d call it a dawdle! There’s no real cooking involved here. I think this will become a fast favourite with anyone who tries it!
200g packet of butter shortbread biscuits
100g unsalted butter
1 TBS golden syrup or honey
100g bar of good quality dark chocolate (use one with a high cacao content, at least 70%)
100g bar of good quality milk chocolate
1 tsp pure vanilla essence
2 TBS of icing sugar, plus more for dusting
200ml of whipping or double cream
Give the biscuits a whir in the food processor, until they are quite broken down. You don’t want them too fine, but you don’t want big chunks of biscuit in them either. (You can also do this by putting them into in a zip lock food bag and giving them a good bash with the rolling pin!) Put the crumbs into a bowl. Melt the butter with the syrup or honey in the microwave and stir it into the crumbs, mixing it until they are all mixed together well. Pat the mixture onto the bottoms and a bit up the sides of a 12 X 36 cm rectangular loose bottomed tart tin or a 23 cm round one. Put it into the fridge to chill while you are making the filling.
Break all the chocolate into bits in a large bowl and melt it in the microwave for 2 to 3 minutes on high. Check it after about a minute and a half, giving it a stir. You may not need any longer than that, depending on how strong your microwave is. Stir in the vanilla essence and then sift in the icing sugar. Mix it in well. You will think it is going solid on you, but it isn’t. Whip the cream just until it holds it’s shape and then fold it into the melted chocolate mixture. Spoon it into the prepared crust and smooth the top. Place the tart in the refrigerator to chill for at least two hours or up to two days.
About half an hour before serving, remove the tart from the fridge. Let it sit and then remove the sides of the tin and place the tart onto aflat plate. Dust with icing sugar and then serve. You can serve it with a little bit of crème fraiche dabbed on top or a scoop of ice cream on the side. Delicious!