One thing that we’ve noticed over the years is that food plays such an important role our in lives and not just for fuel but for entertaining and providing us with fond memories too.
We’ve chatted to some of Ireland’s well-known faces and eateries to discover their favourite dishes and meals, be it from their childhood or simply something they like to rustle up at home.
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This week, we’re indulging our sweet tooth with a delicious recipe for gooey cinnamon and chocolate tart thanks to Goodalls.
Goodall’s has just partnered up with
Bake Fest Galway this year to launch the
Goodall’s National Tart competition, which takes place on Saturday week, 4
th October. Join head judge Ali Honour, chef and owner of Cork’s Bakestone Café, Deli and Bakery, and sign up for your chance to wow in Galway with your kitchen talents.
Entry to the National Tart competition is completely free and the competition is open to both amateurs and professionals.
Here, Goodalls share some recipe inspiration to get your baking juices flowing for a delicious cinnamon and chocolate tart – the perfect sweet treat to serve after dinner.
Goodall’s Gooey Cinnamon & Chocolate Tart
Ingredients
Pecans:
- 1 large egg white
- 3 tablespoons of brown sugar
- 1 teaspoon of Goodall’s cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 150g Pecans
Chocolate pastry:
- 175g plain four
- 1/2 tsp baking powder
- 50 g cocoa powder
- 1/2 tsp Goodalls cinnamon
- 50g icing sugar
- 140g butter diced
- 3 egg yolks
Filling:
- 250ml double cream
- 250g dark chocolate 70%
- 55g butter
- 2 teaspoons of Goodall’s vanilla extract
- 1/4 teaspoon salt
Method:
Preheat the oven to 170C and spray a baking sheet with some oil. Whisk all the ingredients together and then add the pecan and coat. Spread the covered pecans on the baking sheet rounded side up and not touching. Bake until just browned and dry. 10-12 mins.
For the chocolate pastry:
Sift the flour, baking powder, cocoa powder, cinnamon and icing sugar into a bowl. Rub in butter until crumbly. Quickly mix in the eggs until everything comes together with the blade of a knife. Wrap in cling film. Chill for 30 mins. Roll out pastry and line a 21cm fluted loose-bottom tart tin. Chill for 20 mins. Heat oven to 200C/fan 180C/gas 6.
Line the pastry case with parchment paper, fill with baking beans and bake blind for 15 mins. Remove beans and cook for a further 5 mins. Leave to cool before adding the chocolate filling.
For the filling:
Over a bain marie melt your chocolate, butter and vanilla extract. Add your salt. Once it is melted take off the heat and stir in the double cream. Stir to combine well. Pour onto the cooled tart base. Arrange your spiced nuts on top as you would like them. Chill for two hours.
