Paul A. Young
Adventures with Chocolate by Paul A. Young is published by Kyle Books, priced ÂŁ14.99. Photography by Anders Schopnnemann
RECIPES
Fig and Date Three-point Tart with Cumin-chocolate Syrup
This tart uses my favourite type of pastry, made with cream cheese. It is wonderfully light, flaky and buttery, and melts in the mouth. Furthermore, cream cheese pastry is infinitely versatile and the quickest pastry you can make—I promise. There is no baking blind or tart tin required, so there is no excuse not to make all manner of beautiful tarts.
FOR THE GANACHE 250g butter, at room temperature 300g full-fat cream cheese 1 tsp vanilla extract 300g plain flour 1 egg yolk, for glazing FOR THE FILLING 6-8 firm fresh figs 12-18 Medjool dates, stones removed Demerara sugar, to sprinkle FOR THE CUMIN CHOCOLATE SYRUP 100g golden caster sugar 15g cumin seeds 200g 70% dark chocolate, broken into pieces
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FT36 Paul A Young Recipes.indd 129
PREPARATION 1. With a wooden spoon, mix together the butter, cream cheese and vanilla until smooth and fully incorporated. Gradually mix in the flour until a paste is formed; use a food mixer if this becomes heavy work. Wrap the pastry in cling film and refrigerate for 2 hours until set and quite firm. 2. Put plenty of plain flour on your surface, then divide your dough into 4 larger pieces or 6 more modest-sized pieces and roll each to 5mm thick. Use a saucer or metal cutter to create your round shape. Brush each disc with egg, then roll one section of the perimeter in to form a rolled edge, then turn the disc 1/3 of a turn and roll again, then repeat for the final side. This forms the sides of your three-point tart. Brush with the remaining egg yolk and refrigerate for 10 minutes. 3. Preheat the oven to 180C/gas mark 4. 4. To make the filling, trim the figs and cut in half. Remove the stones from the dates. Place one fig half, cut side up, in each corner of a tart and a date between each fig half. Sprinkle liberally with demerara sugar and bake for 20-25 minutes until golden and crisp. 5. For the chocolate syrup, bring 100ml water, the sugar and cumin seeds to a boil and simmer for 5 minutes until the cumin has infused the syrup fully. Strain the seeds out and blend with the chocolate in a bowl. 6. Serve the tarts warm or at room temperature with the cumin-chocolate syrup drizzled over the top. W o r l d F o o d To u r
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04/09/2017 14:00