Decadent Dark Chocolate Tart with Sherry-Soaked Dates: A Culinary Masterpiece
There are few desserts that evoke such universal delight as a perfectly crafted chocolate tart. It’s a symphony of textures and flavours – the deep richness of chocolate, the subtle bitterness, and a comforting sense of nostalgia. This particular iteration takes that beloved classic and elevates it to new heights with the inspired addition of dates, plumped and infused with the complex sweetness of Pedro Ximénez Sherry.
Chef Martin Benn describes the magic that unfolds on the palate: “The fudgy texture of the dates, enrobed in the raisin-like viscosity of the Pedro Ximénez, expertly cuts through the intense richness of the decadent chocolate. Each element complements the others beautifully, allowing every distinct flavour to shine through.” The inclusion of a chocolate pastry base further deepens the cocoa notes, creating a truly immersive chocolate experience. To balance this, a lightly sweetened cream, enriched with the silky smoothness of mascarpone, harmonises all the components into a cohesive and utterly delicious dessert.
Considering Variations and Pairings:
If you’re looking to add this showstopper to your regular repertoire and are keen on exploring different accompaniments, Chef Benn offers some insightful suggestions. For a delightful textural contrast, consider candied fried walnuts, their sweet crunch providing a wonderful counterpoint to the tart’s softness. Alternatively, slow-roasted baby beets, drizzled with vincotto or a good quality vinagre de Jerez, offer an unexpected yet harmonious earthy sweetness.
In a moment of culinary expediency, if the mascarpone cream isn’t feasible, don’t despair. Chef Benn assures us that classic options are equally superb. “Good, old-fashioned clotted cream is always a winner,” he notes, “or a dollop of tangy crème fraîche can provide a lovely contrast.”
Crafting Your Chocolate Tart with Pedro Ximénez Dates:
This recipe requires a little patience and precision, but the results are undeniably worth the effort. Here’s a breakdown of the components and the process:
Ingredients
For the Chocolate Pastry:
* 200 gm (1 ⅓ cup) plain flour, plus extra for dusting
* 25 gm Dutch-process cocoa
* 200 gm softened unsalted butter
* 90 gm caster sugar
* 1 egg yolk
For the Pedro Ximénez Dates:
* 200 ml Pedro Ximénez Sherry
* 200 gm pitted Medjool dates, diced
For the Chocolate Filling:
* 250 gm dark chocolate (64% cocoa solids), chopped
* 1 egg, plus 1 egg yolk
* 225 ml pouring cream
* 70 ml milk
For the Mascarpone Cream:
* 300 gm pouring cream
* 250 gm mascarpone
* 35 gm icing sugar, sifted
* ½ tsp vanilla paste
Method
Preparing the Chocolate Pastry:
- Begin by sifting the plain flour, Dutch-process cocoa, and a pinch of salt into a mixing bowl. Combine these dry ingredients thoroughly.
- In an electric mixer, beat the softened unsalted butter and caster sugar on high speed until the mixture becomes light and creamy, which should take approximately 7-8 minutes.
- Reduce the mixer speed to medium and add the egg yolk. Beat until just combined.
- Switch the speed to low and gradually add the sifted flour mixture. Mix only until the pastry ingredients just start to come together. Be careful not to overwork the dough.
- Tip the pastry onto a lightly floured surface and gently knead until it forms a smooth ball. Shape it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to rest.
Blind Baking the Tart Shell:
- On a lightly floured surface, roll out the chilled pastry to a thickness of 7mm.
- Using the base of a 22cm-diameter fluted tart tin as a guide, trim the pastry to create a 22cm-diameter round.
- Carefully place the pastry round into the tart tin, gently pressing it into the base and up the sides.
- Prick the base of the pastry all over with a fork (this is called docking). Place the tin in the freezer for 30 minutes to chill thoroughly.
- While the pastry is chilling, preheat your oven to 160°C fan-forced.
- Blind bake the pastry shell until the base is dry and crisp, which typically takes around 30 minutes. Remove from the oven and set aside in the tin to cool completely, for about another 30 minutes.
- Infusing the Dates:
- In a saucepan, combine the Pedro Ximénez Sherry and place it over medium heat. Allow the Sherry to reduce by half, which should take about 5-7 minutes.
- Add the diced Medjool dates to the reduced Sherry. Cook, stirring constantly, until the dates begin to break down and form a rough, thick paste. This process usually takes around 2-3 minutes.
- Remove the saucepan from the heat and allow the date mixture to cool to room temperature.
- Forming the Date Layer:
- With lightly oiled hands, take the cooled date paste and roll it into a ball.
- Prepare two pieces of baking paper, each approximately 25cm square.
- Place one piece of baking paper on your work surface. Lightly brush it with oil, then place the ball of date paste in the centre.
- Lightly grease the remaining piece of baking paper with oil, then place it, greased-side down, on top of the date paste.
- Roll out the date paste between the two pieces of baking paper to form a rough round, about 22cm in diameter.
- Carefully remove the top sheet of baking paper.
- Using a 20cm-diameter flat plate or the base of a cake tin, trim the date round to a neat circle.
- Gently invert this date round into the base of the pre-baked tart shell. Carefully remove the remaining sheet of baking paper. Set the tart aside.
- Creating the Chocolate Filling:
- Reduce the oven temperature to 110°C fan-forced.
- Place the chopped dark chocolate in a heatproof bowl and set it aside.
- In a separate bowl, whisk together the egg and the egg yolk until smooth. Strain this mixture into another bowl to ensure a silky texture.
- In a saucepan, combine the pouring cream, milk, and a pinch of salt. Bring the mixture to a gentle simmer over medium heat.
- Pour the hot cream mixture over the chopped chocolate. Let it stand for 2 minutes to allow the chocolate to begin melting.
- Gently stir the mixture with a spatula until the chocolate is completely melted and the ganache is smooth and glossy.
- Gradually whisk in the strained egg mixture until the filling is uniform and smooth.
- Baking the Tart:
- Carefully pour the smooth chocolate filling into the prepared tart shell, over the date layer.
- Gently tap the tart tin on your workbench a few times to release any large air bubbles that may have formed on the surface of the filling.
- Transfer the tart to the preheated oven. Bake for 30-35 minutes, or until the filling is almost set but still has a slight wobble in the centre.
- Remove the tart from the oven and allow it to cool completely at room temperature. This setting process can take 4-5 hours.
Whipping the Mascarpone Cream:
- In a large bowl, combine the pouring cream, mascarpone, sifted icing sugar, and vanilla paste.
- Whisk the ingredients together until medium peaks form, creating a light and luscious cream.
- Transfer the mascarpone cream to a serving bowl and refrigerate until ready to serve.
Serving Your Masterpiece:
- To ensure clean slices, use a hot, dry knife to cut the tart.
- Serve each slice with a generous dollop of the chilled mascarpone cream on the side.
A Clever Pastry Tip:
Don’t let those pastry scraps go to waste! Gather them together, roll them into a log shape, wrap it tightly in baking paper, and twist the ends to secure. Refrigerate for an hour, or freeze for up to 3 months. When ready to bake, preheat your oven to 180°C, slice the log into 1cm-thick biscuits, and bake on a baking paper-lined tray until dry and crisp. Once cooled on the trays, store them in an airtight container for up to 3 days – perfect for a little sweet treat with your coffee.
