Rum and Raisin..... dark chocolate.... Vanilla almond Tart..... Mix it all together and you get my very own creation... my rumby raisin Chocoalate tart. The raisin is soaked and infused with rum for 3 days to soak up all the flavor of the rum and the rum itself. The dry raisin become juicy again and when you bite into one in the tart, the rum will burst into you mouth. To thin layer of sponge is placed between layer of chocolate ganache to give it that extra texture when you take one bite into it.
The tart for this recipes can be made in advance and the portion is enough for 2 to 3 10" tart but if you want to make 2, you need to double the ganache recipe. The dough can be kept in the fridge for up to 2 days or a month in the freezer.
This tart seem like a lot of work for one simple tart but trust me.. it is well worth the effort plus the work can be spread over a few days or it is not that difficult to tackle the task as well.
Recipe:
1/2 cup Raisin
- Soak the raisin with rum for 3 days to a week before use.
Vanilla almond Tart
285g unsalted butter
150g icing sugar
100g grounded almond
1/2 tsp salt
One vanilla pod (seeds only) or 1/2 tsp of pure vanilla extract
2 large eggs
490g flour
- Beat the butter in a stand mixer till creamy
- Add sugar, almond powder, salt, vanilla, egg and blend slowly. The mixture may look curdled but it is fine
- With the machine on low, add the flour in 3 to 4 addition
- Do not over mix
- Gather the dough and divide into 2 or 3 portion and wrap in cling wrap
- Chill the dough for at least 4 hours or over night
- Working on a lightly floured surface, roll the dough to about 3mm thick, lifting the dough often so that it does not stick.
- If you have problem rolling or not think you not skilled enough to do it, place the dough between 2 large sheet of cling wrap and roll between the layer of wrap taking care to adjust the top layer of wrap regularly
- Slowly place the dough onto a lightly grease tart tin
- Chill the dough for 30 minutes and preheat oven at 180 degree C
- Before baking, prick the bottom of the dough with a fork and lay a piece of parchment paper onto the tart and fill with dried beans or rice.
- Bake for 18 to 20 minutes, remove the parchment and beans and continue baking for another 3 to 5 minutes
- Transfer the crust to a rack to cool
Soft Sponge
125g Castor sugar
90g Egg yolk
125g Plain flour
- Preheat oven to 250 degree C
- Whisk egg white and sugar together till sift peak
- Mix in egg yolk
- Sift in the flour in 3 addition
- On a large baking tray layered with parchment paper, pour the batter in and spread it thinly about 3 to 5mm thick
- Bake for 7 minutes.
- Remove and cool on cooling rack.
Chocolate Ganache
215ml Whipping cream
30g Invert Sugar (you can use honey if you do not have Invert Sugar but it will affect the taste)
250g Dark Chocolate, chopped (66% cocoa)
37g Unsalted butter (room temperature)
- Put the cream and invert sugar into a saucepan and bring to the boil
- Add cream to the chopped chocolate mixing continuously
- Add butter and continue to mix until fully incorporated
- Add in the rum infused raisin and 2 to 4 tbsp of rum depending on how strong of a rum favour you want.
To finish the tart
- Pour a layer of ganache on to the prepare tart
- Cut a piece of the sponge to fit the tart and place it on top of the first layer of ganache
- Pour the remaining ganache onto the tart
- Place into fridge and let to set overnight
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