chocolate hazelnut tart. and heading home

header I’m decluttering today. Decluttering my mind, aided by steaming earl grey with a dollop of runny honey. In a Rolling Stones cup, no less, because… well, that’s what the English do.

tea

It’s another grey autumn day. Rain hits lightly on glass as I glance at the cluttered back streets of Chertsey, Surrey. Cars shift absently as their owners go about daily business, it’s Wednesday after all; not that that makes much difference to this Aussie girl pounding Digestives on her uncle’s kitchen counter.

It’s somewhat therapeutic to crush round wheatmeal biscuits. I’d say it’s the repetitiveness combined with a defined crunch as each morsel disappears under my rolling pin. There are definitely benefits to not having a food processor; I can hear hazelnuts sizzling as the oven heat toasts them to perfect golden brown.

crushcrushedbutter

I’m making a chocolate tart for dessert tonight. Thick, rich chocolate cream encased in a crunchy hazelnut shell, wholly in gratitude to my Uncle for letting us stay at his home for almost a week. It’s the second time we’ve dropped by, the first being upon our arrival in old Blighty some five weeks ago. We’ve since travelled from London to Devon to almost-Cornwall to Bristol and Bath, Newport to Cardiff to Swansea to… well, you get the point.

We’ve been all over Great Britain in a massive road trip, some highlights of which include stops in the Scottish highlands, the North York Moors and Oxfordshire. Aaron and I also spent an all-too-short day getting stick in blackberry brambles with Trixie from Almonds are Mercurial (and her lovely Yorkie, Clemmie). I miss them already.

berries

kilchurnlaurahill sheeeep

After almost four months, Aaron and I are now immersed in the very last chapter of our journey. Time with family in Chertsey before a few days in London (essential: eating this at the London Borough Market; Sam your feed is blissful torture), catch-ups with friends and relatives and then… homeward bound.

In just over one week, we’ll be back on Australian soil, breathing salty ocean air and eating toast smothered in butter and Vegemite. We’ll also be baking in temperatures nearing 30 degrees C (just take a look at this forecast) which will be a shock after weeks of frigid temperatures and necessary wooly hats.

But regardless, I can’t wait. I’m going home.

misenplace

secondmain

Chocolate Hazelnut Tart

Serves 8

Base:

  • 200g (approx) digestive (or other wheatmeal) biscuits, crushed
  • 50g hazelnuts, toasted and roughly crushed (some chunks are a good thing)
  • 65g butter (doesn’t really matter if it’s unsalted or salted), softened
Filling:
  • 150g good quality dark chocolate (at least 50% cocoa solids), chopped
  • 1/2 tsp pure vanilla extract
  • 325ml single cream (thickened if you can find it)
  • 1/4 tsp gelatine powder, dissolved in a splash of hot water

Combine biscuit crumbs, crushed hazelnuts and softened butter in a medium bowl.

basemix

Use your hands to mix well, ensuring that butter is evenly distributed. Press mixture over the base and sides of a loose-based rectangular fluted pan (about 35cm x 12cm, 3cm deep). Ensure that the crumbs are firmly packed (use the back of a spoon or a small glass to press down if required).

base

Refrigerate whilst you prepare the filling.

Place chocolate and half of the cream into a glass or metal bowl over a boiling saucepan of water (ensure that the bottom of the bowl doesn’t touch the water). Stir constantly for 3-4 minutes or until smooth.

cream

melt

Remove from heat and allow to cool slightly (10-15 minutes). Using an electric mixer, combine chocolate mixture with the remaining cream. Beat until thickened, then add in the dissolved gelatine. Beat until thoroughly combined. Gently pour the filling in an even layer into the refrigerated tart case.

filling

Carefully transfer into your refrigerator (don’t worry about covering it at this stage). Refrigerate for at least 6 hours or preferably overnight.

Remove from fluted tin. Using a heated knife, carefully cut into 8 slices to serve. Dust with cocoa if desired. The rich, smooth chocolate filling combines beautifully with a dollop of crème fraîche and some plump, tart raspberries.

secondend endI’m going to end with just a few more pictures of the stunning British landscape; rolling hills, pea soup fog, waterbirds and bunting in the breeze.

Australian friends and family, see you very soon.

foglandscaperiversidered holyrood sheepinheather tearoom whitby

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