We were lucky enough to have the lovely Bea and Kyle over for dinner Tuesday night, it was a really great night with so much good food and really wonderful company. I made a slow cooked roast chicken with caramlised onions and sun dried tomatoes and Bea kindly made a Chocolate and Cardamon Tart for dessert and oh my it was amazing!
Click read more for her recipe!
Chocolate & Cardamom Tart
21cm flan ring lined with sweet short-crust pastry
15cm cardamom pods
300ml thickened cream
200g dark chocolate
50g unsalted butter
Preheat oven to 150°C. On a well floured bench, roll out the pasty to about 5cm thick, carefully place in the flan tin and blind bake* for around 15- 20min, allow to cool completely. Slice 15 cardamom pods and grind seeds, put in small pot with 300ml thickened cream and scald. Remove from heat, add 200g dark chocolate and 50g unsalted butter the mix to melt. Cool just slightly and pour into pastry case, refrigerate for a couple of hours. If you like you can lay nuts-pistachios or pecan on case before chocolate topping. dust with cocoa, yum!
* To blind bake - once you’re pastry is in the flan tin, crumble up enough baking paper to cover the pastry and pour over either baking beans or rice. This will weigh the pastry down so it doesn’t rise while baking. Take the pastry out of the oven after 15-20min and allow to cool completely before removing the baking paper, you don’t want to tear the pasty apart.