Bakedchocolatemoussetart
withspiced date caramel
SERVES8–12
I alsocallthisa MoroccanSnickerstart,asit drawsonthe
flavoursfromthemuch-lovedchocolatebar,reconstructing
thecaramel,chocolateandpeanutintoa newform.
NUTTYBUTTERCRUST
75 gmtoastedpeanuts
190 gmplainflour
30 gmcastersugar
¼ tspfineseasalt
150 gmcoldunsalted butter,
diced
25 mlicedwater
SPICEDDATECARAMEL
125 gmfreshdates, pitted
60 mlwater
20 mlcream
20 gmunsaltedbutter,
softened
½ tspvanillapaste
½ tspseasaltflakes
140 gmcastersugar
Pinchofcayennepepper
½ tspgroundcardamom
Blackpepper
BAKEDCHOCOLATEMOUSSE
100 gmegg(approx.2 eggs)
100 gmeggyolk(approx.
5 eggs)
30 gmicingsugar
125 gmdarkchocolate(60-70%
cocoa),chopped
125 gmmilkchocolate,chopped
125 gmunsaltedbutter,room
temperature
½ tspvanillapaste
¼ tspfineseasalt
Dutch(unsweetened)cocoa
powder, for dusting
1 Blitznutsina foodprocessor
untiltheyarethesizeofcoarse
breadcrumbs.Placecrushed
nuts,flour,sugarandsaltin
a largemixingbowl.Usingyour
fingertips,rubbutterintodry
ingredientsuntilbutterlumps
arethesizeofsmallpeas.
Addicedwaterandkeep
mixingwithyourhands,lightly
squeezingthedoughtogether.
Loosely wrap dough; press into
a 2cm-thickdisc.Refrigerate
foratleast 15 minutes.
2 Placedoughona lightly
flouredsurfaceandrolloutto
a 35cmcircle,about4mmthick.
Gentlyliftandflopdoughinto
tarttin.Pressdoughfirmlyinto
thetintopreventairpockets;
trimexcess.Freezefor1 hour.
3 Preheatovento180°C.Cover
frozendoughwitha pieceof
aluminiumfoil,tuckingit snugly
intotheedgeofthetin.Filllined
tinwithsugarandblindbake
untilcrustis a deepbiscuity
browncolour(35-45minutes).
Removecrustfromovenand
setasideona bakingtray.
Lowertemperatureto130°C.
4 Tomakethespiceddate
caramel,placedatesandhalf
thewaterina smallsaucepan
andboil,mashingwitha spoon,
tocreatea soft,pulpypaste
(3minutes).Transferpulpto
a bowlandaddcream,butter,
vanilla,saltandspices.Mix
tocombineandsetaside.
5 Combinesugarandremaining
waterina separatesaucepan.
Cookoverhighheat,stirring.
Whenthesugarstartstoboil,
stopstirring,thenboiluntilsyrup
turnspalegolden.Reduceheat
tolowandcooktoa deep,
mahoganycaramel(about
190°C).Removefromheat.
Immediatelyandwithmaximum
care,pourdatemixintocaramel
andstirtoemulsify.Becareful,
hotcaramelwillbubblefuriously
andcanburn.Setasidetocool
for 10 minutesbeforepouring
intotheblind-bakedcrust.
Smoothcarameltocoverbase.
6 Tomakethebakedchocolate
mousse, place eggs, yolks andicingsugarinthebowlofa
standmixerandwhiskonhigh
untilthickandfluffy(10minutes),
thenreducespeedtomedium
andwhiskuntil stabilised
(2minutes).
7 Meanwhile,seta heatproof
bowlovera saucepanof
just-simmeringwater.Placedark
andmilkchocolatesandbutter
inbowlandheatuntilchocolate
hasjustmelted.Usinga small
balloonwhisk,foldone-thirdof
theeggfoamintothemelted
chocolate,thenfoldinthe
remaining foam with vanillaandsalt.Thechocolatemix
shouldlookbubblyandairy,like
a thickmilkshake.Pourmixinto
caramel-linedcrustandsmooth
topwitha spatula.Bakeuntil
thetophasformedthebarest
crustandfeelssquishytothe
touch(15minutes).It willfirm
slightlyuponcooling.Coolfor
atleast1 hourbeforedusting
withcocoapowder.Cutwith
a hot,dampknife.Thistartis
bestservedatroomtemperature
withcoldcrèmefraîche.Store
inanairtightcontaineratroom
temperature; eat within 3 days.➤GOURMET TRAVELLER 93