Dessert Recipes from Peter Gorton

PETER GORTON'S - TROPICAL CHOCOLATE TART

INGREDIENTS Makes 7 x 4 inch tart shells 250g unsalted butter 145g flour 2 tablespoons cocoa 115g icing sugar 1 large egg yolk

METHOD

Let butter sit at room temperature for 10 to 15 minutes. Sift together flour and cocoa powder.

Place the icing sugar in a mixing bowl, add the butter and toss to coat using the paddle attachment or a hand held mixer, cream the sugar and butter at medium speed until well mixed, add the sieved flour and cocoa and the egg yolk and beat well until well blended. Continue to mix until a smooth dough forms.

Tropical Tart Mixture
225ml double cream
1 banana coarsely chopped
36g unsweetened shredded coconut
grated zest of ½ orange
3 large egg yolks
5 oz dark chocolate, finely chopped
4oz diced pineapple or 2 passion fruit
6 fully baked chocolate tart shells

METHOD

Combine the cream, banana and coconut in a large saucepan, grate the zest of the orange into the cream and whisk to combine. Bring to a simmer over a medium heat, stirring occasionally. Remove from the heat and let cool.

Strain the coconut cream into a medium saucepan pressing firmly with a back of a spoon. Place the egg yolks in a bowl.

Bring cream to a simmer then remove from the heat, whisk in the chocolate, cream in the egg yolks, slowly whisking constantly, strain into a bowl. Spoon chocolate cream into the cooked tart cases. Refrigerate for 45 minutes or until set. Serve with vanilla ice-cream and a raspberry sauce.