CHOCOLATE AND CARDAMOM TART

Preparation Method :

• The Pastry: Mix the flour and salt in a large bowl and add the semolina. Rub in the chilled butter to make a fine crumb texture.
• Add the icing sugar, mix in the egg and combine to form a ball. Work as little as possible with the pastry or it will end up being very tough.
• Flatten the pastry slightly, wrap in cling film and chill for about half an hour.
• Preheat the oven to 190°C / 375°F / Gas mark 5.
• Unwrap the dough and on a lightly floured surface, roll it out as thin as possible.
• Use the pastry to line a 9 inch tart tin and trim the edges. Line with baking paper and fill with baking beans.
• Bake blind for about 20-22 minutes in the preheated oven then remove the beans and baking paper and bake for a further 5-7 minutes.
• The Filling: Bring the cream and milk to the boil in a saucepan and add the whole spice and saffron.
• Place cling film over the top of the saucepan and infuse the spices for about 10-15 minutes. Strain to remove the spices.
• Melt the chocolate in a bowl set over a saucepan of simmering water - take care that the bowl does not touch the water. Add this to the cream. Mix well and set aside for 10-15 minutes to cool.
• Beat the egg yolks with 2 tablespoons of the sugar until light and creamy. Fold the creamy mixture into the chocolate mixture.
• Beat the egg whites in another bowl and slowly add the remaining sugar. Fold this into the chocolate mixture with a metal spoon and pour into the pastry shell.
• Bake in the preheated oven for about 10-12 minutes or until slightly cracked around the edge, lightly raised. Remove from the oven and leave to cool.
• Dust the top of the tart with cocoa powder and decorate with pistachios and sliced almonds.