Chocolate quiche? Chocolate quiche ? Oh yes indeed, mammas been experimenting…
250 g plain flour, plus extra for dusting 50 g icing sugar 125 g good-quality unsalted cold butter, cut into small cubes 1 orange, (optional) 1 vanilla pod, halved and seeds scraped out (optional) 1 large free-range egg, beaten a splash of milk
I followed Jamie Oliver’s Sweet Pastry recipe to the letter. It worked really well and I’ll be using this recipe again, loving the idea of adding a vanilla pod or orange zest to it in the future. I baked it, in a 24cm silicone flan mould which I recently received from the nice folks at Unique Home Living. Having not baked with a silicone mould before I didn’t know quite what to expect but I was pleasantly surprised.
One the pastry base was cooked and completely cooled I removed it from the silicone mould and popped it on a plate.
100g milk chocolate, finely chopped ½ tsp vanilla extract 2 medium egg whites 2 tbsp dark muscovado sugar 85g half-fat crème fraîche 6 Creme eggs, cut in half
Melt the chocolate in a perspex bowl over a pan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Remove form the heat
Whisk the 2 egg whites until they make stiff white peaks.
Add the crème fraîche to the chocolate and mix together.
Now fold in the egg whites into the mix a bit at a time.
Once all folded in together and looking smooth pour the mix into the sweet pastry base.
Push the halved creme eggs into the chocolate tart and pop in the fridge to set for at least 3 hours.
It’s a rich tart but by adding crème fraîche instead of cream to the mix it re-addressed a bit of the naughtiness balance!