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- Spiced Madagascar Tart
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This recipe uses chocolate and spices from Madagascar to create an extraordinary flourless tart.
Recipe by Master Chocolatier Ann Czaja
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Prior to serving, dust with cocoa powder or powdered sugar. This tart pairs well with berry coulis, fresh berries, and/or whipped cream. To make coulis, blend and strain fresh or frozen berries and pass through a sieve. Sweeten to taste with powdered sugar.
- Ingredients:
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- 2 bars (3.5 ounces/100 grams each) Lindt Excellence Madagascar 65 or 70% Cocoa Bar
- Chocolate, chopped
- ¾ cup (170 grams) butter
- ¼ teaspoon cinnamon, ground
- ¼ teaspoon coriander, ground
- 4 eggs, separated
- 1 cup (200 grams) sugar
- Method:
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- Preheat oven to 350°F (180°C).
- Grease and line an 8- or 9-inch (20- or 23-centimeter) springform pan or tart pan with removable bottom.
- Melt the chocolate and butter. To melt chocolate, finely chop the chocolate and melt in a heat proof bowl over barely simmering water or in a microwave oven on medium-high power (30-45 minute intervals, stirring in between).
- Stir in the spices.
- In a separate bowl, combine the egg yolks with ½ cup of sugar, and whip.
- Fold the chocolate mixture into the yolks.
- Beat the egg whites, gradually adding remaining ½ cup of sugar Beat until
egg whites form stiff peaks.
- Carefully fold the egg whites into the chocolate mixture.
- Bake between 35–40 minutes. Test with a toothpick (or thin knife). If the toothpick comes out clean, the tart is finished. Do not overbake.
- This tart will sink as it cools. Cool slightly before removing from pan.
- Yield:
- 8–10 servings
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