If there is one recipe you must try this year, look no further.
The chocolate sabayon tart, freshly baked and warm is out of this world. Bake this for people and you will be the next president!
After so many years baking, the sabayon tart still one of my favorite especially served with a fruit compote. This time I used sour cherries slightly caramelized with a stick of liquorice root to give a little contrast to the dish and a partner in crime to the bitter chocolate. When the tart comes out of the oven, trust me, you will hide it and keep it all for yourself! :)
You might have seen this photo on Hong Kong Tatler where I share my views on chocolate percentage…
190 gm White Sugar
300 gm Butter
120 gm Eggs
520 gm Cake Flour
A pinch of salt
Mix the butter and sugar until it has a pomade texture. Add the eggs one by one until well blended. Finally add the flour and the pinch of salt. Mix it into smooth dough. Once done, wrap it in a plastic film and allow resting in the fridge for about 3 hours before using. Roll the dough at 2mm thick and make the tart. Punch some holes and bake it at 200 degrees Celsius for 12 minutes.
2 pcs Egg
6 pcs Egg Yolks
50 gm White Sugar
140 gm Liquid Cream
15 gm Cake Flour
130 gm Melted dark chocolate
Boil the cream once, melt the chocolate in the milk and mix it smooth. Whip eggs and yolks with the sugar into foam until you obtain a ribbon texture. Add the flour into the eggs and finally fold in the chocolate mixture. Pour the sabayon in the tart and bake for 6 minutes at 190 degrees Celsius. The point of the tart is to actually under bake it so the center stays soft and runny.
Griottes liquorice compote
140 gm pitted Griottes (if possible frozen)
20 gm white sugar
1 sticks of liquorice root
Hammer the liquorice roots in order to make it a bit opened to release flavors. Caramelize the sugar to dark amber with the liquorice root, add the frozen sour cherries and cook for about 3 minutes. The juice of the cherry will come out and it will all blend in perfect compote. Serve it with a nice slice of the warm sabayon tart.