I never caught on to the Disney hype – I endured a few of the films when I was younger but was never enthralled by its saccharine princesses and unrealistic princes. I rejected the dressing up stage of childhood, and have none of the nostalgia that is awakened in many when hearing or singing the songs. My only knowledge of Lion King is from Cindies (arguably the stickiest night club in Cambridge) which is played for 30 seconds without fail every Wednesday evening to excite the Disney addicts and to jolt inebriated students out of their drunken kisses.
What I did love was the sugar-glazed brutality of the original Charlie and the Chocolate Factory film.
I adored the Chocolate Room, and my six year old self spent a lot of time fantasising about edible wallpaper and edible TV adverts. However, the first scene, where Augustus Gloop falls into the ‘chocolate’ river, is almost too painful to watch.
It was concocted using 150,000 gallons of water, real chocolate and real ice cream, yet despite its authenticity, its watery thinness is more the stuff of sewers than of dreams.
If I were going to bathe in chocolate it would need to be velvety, glossy and thick… and after 15 years of dwelling on this I’ve come to terms with the fact that this tart is probably the closest I will get to doing that.
225g plain flour
150g unsalted butter, chopped into cubes
110g white caster sugar
3 egg yolks
¼ tsp salt
1 tsp vanilla extract
1 tbsp ice water
baking beads/uncooked rice/dry beans
4 fresh figs, halved (optional)
12 x 36cm tart tin, greased and dusted with flour
Salted caramel chocolate ganache
300g 70% good quality dark chocolate
300g white caster sugar
300ml double cream
20g light brown muscovado sugar
1tsp vanilla extract
1 tsp salt
- Preheat the oven to 200˚C
- Blitz all the ingredients in a blender. Pulse until into turns into a damp sand texture. Tip out on to a surface and press it so that it clumps together into dough. Wrap the dough in baking parchment and put it in the fridge for an hour, or in the freezer for 15 minutes.
- Dust a surface with flour and roll the pastry out in a rectangle to a thickness of 0.5cm. Any excess can be frozen and used within 2 months. Transfer the pastry to the greased and floured tin to line it. Don’t panic if it crumbles in the transition, just patchwork it together in the tin. Place a sheet of baking parchment or tin foil over the pastry, and fill it with the baking beads to weigh it down to prevent the pastry from shrinking as it cooks.
- Place it in the oven to bake for 10 minutes. Remove from the oven and remove the baking parchment and baking beads. Reduce the oven temperature to 150˚C, and place the pastry back in to bake for a further 10-15 minutes until it is fully cooked. Set aside to cool.
Salted Caramel Chocolate Ganache Method
- Chop the dark chocolate roughly, and set it aside in a heatproof mixing bowl.
- Place the caster sugar in a saucepan over medium high heat and, when it starts to melt, stir gently with a rubber spatula to avoid it burning around the edges. Push any unmelted sugar into the already caramelised sugar to aid the caramelising process.
- Once the sugar has turned a rich, dark gold colour, while still on the heat, pour in the cream whisking all the time. If clumps form, don’t panic: keep whisking over medium low heat, and they will eventually melt.
- Once the lumps have dissolved, whisk in the muscovado sugar, butter, vanilla and salt, and stir the bubbling mixture on a medium heat for another 2 minutes.
- Pour the mixture into the bowl of chopped dark chocolate and stir immediately until all the chocolate has melted and the caramel and chocolate are fully combined.
- Pour into the tart shell, smooth the surface over with a palate knife, and place this in the fridge for an hour (or freezer for half an hour) to set. Decorate with sliced figs to serve.