Golden Syrup
Chelsea Golden Syrup in the...
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Cakes
Decadent Chocolate Tart with Crystallised Violets
55 mins
1 hours
Hard
10
Rich, smooth, and utterly indulgent, with a touch of floral elegance. This easy chocolate tart is the best for a show-stopping dessert.
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- Ingredients
- Method
Ingredients
Chocolate pastry
- 1 cup (150g) plain flour
- ⅓ cup (40g) almond meal
- ⅓ cup (60g) Chelsea Icing Sugar
- ¼ cup (30g) cocoa powder
- 150g butter, chilled & chopped
- 2 egg yolks
Filling
- 300g dark chocolate, chopped
- ¾ cup thickened cream
- 4 eggs, lightly whisked
- ¾ cup (180g) Chelsea Caster Sugar
- 1 Tbsp Chelsea Golden Syrup
Crystallised Violets
- 24 Violet flowers, stems attached, untreated with chemicals
- ½ cup (110g) Chelsea Caster Sugar, plus extra for sprinkling
- ¼ cup water
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
Unknown
Very very rich
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Method
Chocolate pastry: : Place the flour, almond meal, icing sugar, cocoa and butter in the bowl of a food processor and process until it resembles dry breadcrumbs.
Add the egg yolks and process a further 30 secs. Turn onto a work surface, and knead lightly. Shape into a 20cm round disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
Preheat oven to 200°C conventional (180º C fan forced).
Lightly flour the rolling pin. Roll pastry out on baking paper to form a 30cm disc. Gently lay pastry into a 24cm fluted tart pan with removable base; trim the edges. Place in the freezer for 15 mins to rest. Line with baking paper and fill with pastry weights or dried beans. Bake in oven for 10 mins. Remove the paper and weights and bake for a further 8-10 mins or until pastry is cooked through. Remove from oven. Reduce temperature to 150°C conventional (130º C fan forced).
Filling: : Place chocolate and cream in a bowl over a saucepan of simmering water. Stir with metal spoon until melted. Remove from heat.
In a separate bowl whisk eggs, caster sugar and golden syrup until thick and pale. Using a spatula, fold the chocolate mixture into the egg mixture. Pour the filling into pastry shell. Bake for 40 mins. Allow to cool for several hours or overnight. Decorate with seasonal berries or Crystallised Violets.
Crystallised Violets: : Using a gentle water spray, wash violets. Leave the stems on the violets to allow for easy handling. Allow to dry on kitchen paper towel or wire rack.
Heat the caster sugar and water in a saucepan, stirring over medium heat until sugar dissolves. Allow to cool.
Using a fine brush coat each violet with with cooled sugar syrup.
Dust wet violets with a sprinkling of extra caster sugar, ensuring each flower is well coated in sugar.
Lay the sugar-coated flowers on baking paper. It helps if the paper is sitting over a wire cake rack. Allow the flowers to dry for at least 24 hours.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
Unknown
Very very rich
3
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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