Using the Magimix, one of our favourite kitchen appliances, to make Heston’s Salted Caramel Spiced Chocolate Tart recipe the quick and easy way .
Praise be to the Heston Blumenthal Team. On Twitter and Instagram these guys have been churning out some utterly gorgeous food, with some new and exciting recipes, like their pea and crab ravioli recipe (of which there’s a great adaptation over on Gary’s ever-enjoyable BigSpud blog).
Other recipes take a few existing Heston tricks and techniques, and combine them to create a new take on an older idea, like Heston’s Spiced Chocolate Tart recipe. Look closely and you’ll see it’s essentially just
- The pastry from Heston’s Lemon Tart recipe, but with a bit of mixed spice added
- Heston’s Salted Caramel, as used in his Millionaire’s Shortbread and our Rolos
- The ganache from The existing Chocolate Tart recipe in Heston Blumenthal at Home
Heston’s Pastry can be a bit of a hassle to make, but our Magimix tends to make short work of tricky jobs like that. And since we usually have some of that gorgeous salted caramel stored in the freezer from making big batches there’s nothing stopping Heston’s Spiced Chocolate tart from being a supremely quick and easy Heston Blumenthal dessert recipe.
Recipes: Heston’s Spiced Chocolate Tart recipe
Special Equipment: Tart / tartlet tins
Special Ingredients: None
Time: 4- 8 hours.
Serves: 6 – 10 (depending how greedy you are)
Step 1: Salted Caramel
We love this recipe, and with a bit of practise it’s really easy for you to make.
The cream needs to be warm when you add it to the caramel mixture to prevent the cold making it lumpy. So simply weigh it into a pan and then heat until it starts to bubble. By the time you’re ready to add it to the caramel it’ll still be warm.
Meanwhile weigh all your other ingredients into a large pan, put them over a medium high heat and simply keep stirring until the temperature reaches 151°C. This’ll take a while because all the water content of the milk and butter needs to boil away.
Make sure you keep stirring and getting into all the corners of the pan, otherwise the caramel will catch and burn and ruin the flavour of your entire, lovingly created batch.
Once you hit 151°C add the still-warm cream in 3 parts, stirring well each time. Then sieve the mixture into a clean bowl and allow to cool. We store our caramel in Ziploc bags which we can use for piping by snipping the ends off.
Step 2: Easy Magimix Pastry
Heston now seems to have a more-or-less default recipe that you can use for any type of sweet dessert pastry. And with our Magimix this could not be easier to make.
Start with three egg yolks, vanilla seeds and some lemon zest in a bowl…
… whisk these together with icing sugar until a smooth paste forms. For this recipe you add the spices at this stage.
Next, in your Magimix blitz cold butter and flour together until the mixture resembles fine breadcrumbs, coarse sand or whatever other analogy you like to use.
To this add your egg yolk and sugar mix.
Pulse the Magimix until the mixture comes together. Stop the second this happens, as every extra turn of the blade will develop more gluten. Gluten will toughen the pastry and is the enemy of good pastry dough.
Form your easily made pastry into a block and chill in the fridge for an hour while you do the washing up, clean down the work tops and watch this week’s Game of Thrones. That hour in the fridge will further relax the gluten, giving you a better end result.
Congratulations, you now have a block of tasty, low-gluten, easy Magimix Heston Blumenthal pastry to use in your dessert recipes.
Step 3: Blind Bake
We’re making little tartlets instead of one big tart, so we can cut the pastry into four and make the job easier at this point. Butter and flour those tartlet tins, tapping them very firmly on the countertop to get rid of excess flour.
Now peel back one side of the greaseproof paper and line the tart tins, gently pressing the dough into the edges. You want to leave some of that dough hanging over the sides, but if you can tear off some of the excess to patch up any holes.
Prick holes in the pastry with a fork, scrunch up that greaseproof paper from before, line the pastry with it and then tip as many coins as you can find into the tart tins. The coins conduct heat better than baking beans do.
Bake for fifteen to twenty minutes, then remove the coins and paper and bake another ten minutes more, so that the tart cases turn a lovely golden colour.
Cool them on a rack and then pour in or pipe in the salted caramel sauce. You’re meant to cool the caramel for several hours, then roll it out and cut a disc to fit your tart case, but really, life’s too short. Plus you can save the leftover caramel for other desserts (or just pipe it straight into your mouth like I definitely did not do if anyone asks).
Step 4: Chocolate Ganache
The final part of the recipe really couldn’t be easier. Break some chocolate into a bowl, then boil some cream with a tiny bit of salt. Pour the boiling cream onto the chocolate (in three stages) whisking each time until your mixture is smooth and glossy.
By this time the caramel in your tarts should be set. Simply pour in the chocolate ganache until you fill each tart tin. We like to finish ours with grated chocolate (to hide any imperfections).
Now comes the only hard part of this recipe. Waiting about 4 hours, or overnight, for the chocolate ganache to set so that you can enjoy the dessert with the right texture.
Other than that you’ve just made Heston Blumenthal’s super-easy Magimix salted caramel and spiced chocolate tart recipe. Bravo!
Chocolate, biscuit-ey pastry and salted caramel. From Millionaire Shortbread to a Twix this has always been a classic combination. Heston’s version is the best version of all those things, with the refinement that we’ve come to expect from the Fat Duck chef.
This recipe might not seem easy at first, but the techniques it uses are all easy enough to master with a bit of practice and help from the right equipment, which is why we’re grateful for our Magimix food processor.
The hint of spices in the crust are the masterstroke here. They don’t overpower the other flavours, just give them a pleasingly warming edge.
This is an absolutely flawless dessert that you’ll want to make again and again. No wonder it’s a regular feature on the set menu at Heston’s restaurant Dinner. Serve it with a big dollop of vanilla ice cream and it’s the perfect way to finish a meal
This recipe is so good it doesn’t need any real tweaking, although given the choice we might replace the lemon zest in the pastry for orange zest, and infuse a bit more of that orange zest into the cream for the ganache. We’re huge fans of adding nuts to any dessert, so almonds or hazelnuts crushed into the pastry would always be a welcome addition.