James Martin’s Spiced Chocolate & Nut Tart

James Martin's Spiced Chocolate and Nut Tart recipe

Add a little flair at dessert time with James Martin’s spiced chocolate and nut tart.

The secret to this fiery sweet treat, is not to overcook the chocolate mixture.

For the pastry:
• 225g plain flour, plus extra for dusting
• 50g caster sugar
• 125g soft butter, plus extra for greasing
• 1 vanilla pod
• 1 egg
• 1 egg yolk

For the filling:
• 1 red chilli
• 50g pecan halves
• 50g almond halves
• 50g shelled pistachios
• 50g cashew nuts
• 50g macadamia nuts
• 50g hazelnuts
• 50g brazil nuts
• 1/2 teaspoon celery salt
• 1 1/2 teaspoons tandoori powder
• 150g caster sugar
• 1 tablespoon worcestershire sauce
• 200g dark chocolate, 70% cocoa solids
• 350ml double cream
• 2 eggs
• 1 teaspoon flaky sea salt

1 Rub the flour, sugar and butter together until they resemble breadcrumbs. Split the vanilla pod in half lengthways and scrape out the seeds. Stir the egg and vanilla seeds into the mixture with a spoon, then knead gently to form a dough.
2 Press into a disc shape, cover with clingfilm and put in the fridge for 30 minutes. Grease and flour a 24 x 4cm tart tin.
3 Roll the pastry out on a lightly floured surface to a 3mm thick circle, about 30cm diameter. Use the rolling pin to transfer it to the tin.
4 Line the tin with the pastry, pressing it carefully into the edges, making sure it hangs at least 2cm over the rim. Put into the fridge to chill for 30 minutes.
5 Preheat the oven to 180°C. Line the pastry case with greaseproof paper and fill it with baking beans, rice or flour.
6 Put the tin on a baking sheet and bake for 15 minutes. Remove the paper and contents and bake the pastry case for a further 5 minutes.
7 Carefully trim off the overhanging pastry so it is level with the top of the tin, then brush the inside with the beaten egg yolk to seal the pastry. Return to the oven for a further 5 minutes to seal it, then remove from the oven.
8 Finely chop the chilli. Heat a frying pan until hot, add the nuts and toss to combine. Add the chilli, celery salt and tandoori powder and mix well, then cook for 30 seconds.
9 Add half the sugar and cook until it starts to caramelize, then add the Worcestershire sauce and carefully toss once more so that all the nuts are coated in the spiced sugar mixture.
10 Pour onto a baking sheet and leave to cool, then break up into individual pieces.
11 Break the chocolate into pieces and put it in a heatproof bowl over a pan of barely simmering water.
12 Heat gently until melted. Remove from the heat, then whisk in the double cream, eggs and remaining sugar and set aside.
13 Reduce the oven temperature to 120°C. Tip the nuts into the tart case and spread them out.
14 Pour the chocolate over the top. Tap the tray gently so it levels the mixture, then bake in the oven for 1 hour.
15 When cooked, remove from the oven and sprinkle the salt over the top. Allow to cool completely before removing from the tin.
16 Cut into wedges and serve with a dollop of sour cream.

Recipe courtesy of James Martin, extracted from Slow


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