Chocolate and Jelly Tart

Well Masterchef Australia is airing once again and its been a while since I tried this particular recipe .... I hate for not being able to come and update this section... but anyhow this is one of those time taking recipes so hold on...

One of my fav contestants is Audra.... she made this in one of the Invention Tests- originally this recipe is called Dark Chocolate Raspberry Tart with Cherry Port Jelly, but since I have some restrictive cooking- cant use gelatin and alcohol so I made my own version of it.

This ones called Chocolate Tart with Pineapple Jelly- I have also tried blueberry jelly but I prefer the pineapple one...

Surprisingly this one turns out to be quite light- even after seeing the amount of butter and cream- but one piece doesn't really hurt :D

All you need is-

For the Tart-
200 grams-plain flour (best part is you dont need an all purpose flour, which can be even more fattening)
2 tbsp- sugar
2 tbsp- cocoa powder
100 grams- butter (can be salted/ unsalted- if using unsalted then need to add pinch of salt)
Water to bind

For Ganache Filling-
100 grams- dark chocolate compound
1 cup- fresh cream

For Jelly-
One packet of Jelly (flavour of your liking)- cook as per instructions (I prefer REX brand)

Procedure:

• For the tart- first mix all the dry ingredients together- flour, sugar and cocoa powder, incorporate cold butter until mix is grainy in texture, then add cold water to form a tight dough. Wrap in cling film and refrigerate for 20 mins
• After 20 mins- roll out the pastry - not too thick nor thin, place on tart mould with removable base, make holes using a fork so that the tart doesnt rise to give an odd shape
• Bake for 15 mins at 200 degrees, then refrigerate for 10 mins (freezer), again bake for 10 mins till edges turn golden brown and base is dry, refrigerate again for 10 mins so that the base is cool and ready to use.
• Meanwhile break some dark chocolate compound, heat a skillet of water, on top of the boiling water place another skillet- put chocolate on that, direct heat will burn the chocolate and make it curdle so avoid that.
• Once the chocolate starts to melt, add cream or butter- whisk till you get a nice smooth texture of chocolate- let it simmer on flame till required, stir regularly to avoid curdling.
• Pour this hot chocolate ganache filling on the tart which has been baked, spread evenly on the base- refrigerate for 10 mins.
• Prepare jelly as directed on the pack, let it cool for a while, take jelly near the fridge- pour it on top of  the now cooled ganache filling and refrigerate. Once the jelly sets in... cut out a slice and its ready to eat...

Serve cool.... its not that difficult a recipe but has a few pressure  points-

• The pastry should be spread out evenly on the mould- gaping holes will result in leakage of the jelly
• Jelly should set in perfectly- excess water will make it a slush

Well hope my version works out great for whoever tries...

Foodie out!!