Dark chocolate tart with chocolate Turkish delight 30 mins to 1 hour preparation time, 1 to 2 hours cooking time, Serves

6-8 Ingredients For the tart butter, for greasing flour, for dusting 375g/13oz ready-made sweet pastry 400g/14oz dark chocolate, 85 per cent cocoa solids, roughly chopped 250ml/9fl oz double cream 2 free-range egg yolks, beaten For the Turkish delight 450g/1lb granulated sugar 1 lemon, juice only 550ml/19fl oz water 75g/3oz cornflour 1 tsp cream of tartar 3 tbsp rosewater 3 tbsp icing sugar, plus extra for dusting 110g/4oz dark chocolate, 85 per cent cocoa solids, melted To serve vanilla ice cream Preparation method 1. Grease a 20cm/8in loose-bottomed tart tin. 2. On a lightly floured work-surface, roll out the sweet pastry to a size large enough to line the tart tin with a little excess all around. 3. Line the tart tin with the pastry, pressing the pastry into the edges. Trim off the excess pastry with a sharp knife and cover with cling film. Place i nto the fridge to chill for 30 minutes. 4. Preheat the oven to 180C/360F/Gas 4. 5. Remove the tart case from the fridge and uncover. Line the pastry with baking parchment then fill with baking beans (or uncooked rice). 6. Transfer to the oven to bake blind for 10-15 minutes, then remove the greasep roof paper and baking beans (or rice) and return to the oven to bake for a furth er 3-5 minutes, until it is just cooked and golden-brown. Remove from the oven a nd set aside. 7. Reduce the oven temperature to 170C/345F/Gas 3. 8. Meanwhile, place the chocolate into a heatproof bowl and place over a pan of barely simmering water (do not let the water touch the base of the bowl). Leave to heat until melted, then remove the bowl from the heat. 9. Add the cream and the egg yolks and whisk into the chocolate until combined. 10. Carefully pour the chocolate mixture into the pre-cooked pastry case, smooth ing out the mixture to fill the case to the edges. 11. Place the chocolate tart into the oven to bake for 15 minutes, or until the chocolate filling is just set. Remove from the oven and allow to cool to room te mperature before serving. 12. For the Turkish delight, line a 23cm/9in square deep baking tray with baking parchment. 13. Place 350ml/12fl oz of the water, the cornflour and cream of tartar into a sep arate pan and whisk together well. Place over a medium heat and cook until the m ixture has thickened. 14. Meanwhile, place the sugar and the remaining 200ml/7fl oz water and the lemo n juice into a pan and place over a medium heat. Bring to the boil and heat to 1 16C/240F (you will need a sugar thermometer). 15. When the sugar and water mixture has reached 116C/240F, add the cornflour mi xture and whisk vigorously to combine. Return to the heat and cook over a low he at for 20-30 minutes, until thickened and light golden-brown.

16. Remove from the heat, add the rosewater and stir well. 17. Pour the Turkish delight mixture into the parchment-lined tray and smooth to the edges. Allow to cool, then transfer to the fridge to chill for 1-2 hours, o r until completely set. 18. When the Turkish delight is set, dust a piece of baking parchment with icing sugar, then turn out the set Turkish delight onto the paper. Cut the Turkish de light into squares. 19. Dust one third of the squares with icing sugar and set aside. 20. Dip the remaining squares of Turkish delight into the melted chocolate and p lace onto a plate. Place into the fridge to chill and for the chocolate coating to set. 21. To serve, place a slice of the chocolate tart into the centre of each plate. Place two pieces of chocolate-coated Turkish delight and one piece of plain Tur kish delight alongside. Serve with a spoonful of vanilla ice cream. From: http://www.bbc.co.uk/food/recipes/darkchocolatetartwit_89320