Chocolate and Rum Tart

This recipe is an amalgamation of two different recipes. The buckwheat tart shell is a recipe from Liz Prueitt of Tartine Bakery in San Francisco, and the filling is from an ex-pastry chef from Chez Panisse in Berkeley, California.

Ingredients: Buckwheat tart shell

• 114 grams unsalted butter, room temperature

• 74 grams granulated sugar

• 30 grams icing sugar, sifted

• 1 egg yolk

• 160 grams buckwheat flour

• ¼ teaspoon fine sea salt

Ingredients: Chocolate & rum tart filling

• 250 grams white sugar

• 90 millilitres of warm coffee

• 115 grams unsalted butter, cubed, room temperature

• Pinch of sea salt

• 165 grams of chocolate (70% or higher), chopped finely

• 2 large eggs

• 35 grams of flour

• 1 tablespoon dark rum

Method: Tart shell dough

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and mix on medium speed until smooth.

2. Add the egg yolk, mixing to combine, then scrape down the bowl.

3. Add the flour and salt and mix on low speed until just incorporated.

4. Scrape down the sides of the bowl, divide the dough into two balls, shape each ball into a disk, then wrap in plastic.

5. Refrigerate one disk of dough for at least 2 hours (the other disk can be frozen for use with another tart).

6. Preheat the oven to 180°C.

7. Place the chilled dough on a piece of baking paper and roll out to a thickness of 5 millimetres and a diameter of approx. 28 centimetres.

8. Carefully transfer the dough to a 23-centimetre fluted tart pan with a removable bottom. If the dough develops any tears, patch with the extra dough and press firmly to stick on.

9. Trim the dough level with the top of the pan and place in the fridge or freezer until firm, about 15 minutes.

10. Bake the shell for 7 minutes, then rotate the pan and continue baking for 8 minutes, until dark blue/purple around the edges.

Method: Chocolate and rum filling

1. Spread the sugar in an even layer in the bottom of a large pot. Cook over medium heat until the edges begin to caramelise; use a heatproof spatula to gently drag the liquefied sugar towards the centre of the pan.

2. Once the sugar is melted and starts to smoke, but before it burns, turn off the heat and stir in the coffee (the mixture will bubble, but if it seizes up in places, stir gently over a low heat until smooth).

3. Add the butter and salt, and stir until melted, then mix in the chocolate until smooth.

4. Mix in the eggs, flour and rum.

Method: To compile

1. Preheat the oven to 180°C.

2. Pour the mixture into the pre-baked tart shell and bake for 15 to 20 minutes, just until the filling starts to rise and crack at the edges but the centre is still wobbly.

3. Remove from oven and let cool completely before slicing.

Recipe Serves: 4 People