18/06/2026
This is the same delice (marquise?) recipe as featured earlier with passionfruit- recipe follows
Chocolate delice tart
Pastry:
185g plain flour
15g caster sugar
Pinch salt
11g butter, cold
1 egg yolk
30ml icy water
Prepare as for sweet pastry, rest for
at least an hour and roll out to line a
loose bottom tart tin.
Delice filling:
Add together 1 egg & 2 yolks
Melt 200g dark chocolate, and
set aside
Chill 250ml thick cream in a bowl
(one suitable to whip it in later)
Next:
Syrup:
80g caster sugar
20ml water
Cook to 115C (soft-ball stage), and start
whipping the eggs. Keep mixing on medium
speed till cool. Fold in the melted chocolate
that you’ve been keeping handy.
Whip cream to the same textural consistency
of the chocolate mix & fold the two together.
Pour into tart shell, even with a spatula and
chill for at least ½ hour.
Mix together: 100g dark chocolate & 60ml
very hot (recently boiled) cream until smooth.
Evenly spread on tart.
Featuring Hayden Dib
