John Whaite’s chocolate and liquorice tart
This tart, for the most part, is an adult dessert: both dark chocolate and liquorice are flavours that are often too mature for younger palates.
The way to impart the liquorice into the chocolate filling is inspired by Nigella Lawson. It involves dissolving Calabrian liquorice lozenges in water. I found the lozenges in a sweet shop in Greenwich; in truth, I bought them for the tin alone – brass and navy have always caught my eye – but its contents were soon put to good use.
- 300g Bourbon biscuits
- 300g dark chocolate (70% cocoa solids)
- 1 tsp pure liquorice lozenges
- 300ml single cream
- 75g soft eating liquorice
- 50g unsalted butter
- 40ml water
- Sea salt flakes
- Preheat the oven to 200°C/ gas mark 6. Lightly grease a 35 × 12cm tarte maison tin or a 23cm round flan tin.
- In a food processor, blitz the biscuits and the butter to a damp, finely ground rubble. Tip the mixture into the tin and press it onto the base and up the sides – it takes a little time to get this even and smooth, but keep at it. Bake in the oven for 15 minutes, just to dry it out a little, then allow to cool completely.
- For the filling, chop the chocolate, place it into a heatproof bowl and set aside until needed. Put the lozenges into a saucepan with the water and bring to the boil. Stir to dissolve the lozenges – this will take a little while – then stir in the cream. Heat until the cream starts to bubble at the edges, and pour it over the chocolate in the bowl. Let the cream melt the chocolate for 30 seconds, then whisk to a smooth, glossy ganache. Pour the ganache into the tart case and level out.
- Chop the eating liquorice into irregular nuggets and scatter these over the tart. Chill for at least 4 hours and sprinkle over the salt before serving.