By Richard Bainbridge
Small tart cases
1 lined tart base (baked blind)
250g of plain flour
100g of unsalted butter
100g of icing sugar
2 eggs (room temperature)
a pinch of salt
100g of 55% chocolate
25ml of double cream
30g of praline paste
30g of English Whisky Co. Norfolk Farmers Whisky
For the Pastry
Place all ingredients into a bowl and bring together with your hands until a smooth paste. Cover the bowl with clingfilm and place into the fridge over night.
For the English Whisky and Praline Chocolate Ganache
Place the cream into a large pot and bring to the boil. Once boiling, slowly pour over your chocolate, whisking continuously until all of the chocolate is melted. Then fold in the praline paste. Finish by folding the English Whisky Co. Norfolk Farmers Whisky and then allow to cool slightly. Remove the tarts from the fridge and gently pour the chocolate mixture and fill to the brim. Pop back in the fridge or leave on the side and allow the tart to set. Once set, your tart is ready to serve.
Serve with vanilla ice cream and a double English Whisky!
Recipe published in Feast, issue 21.