Join us for Tuesday Night Supper Club…
Sometimes we all need that little excuse to get out of the house on a Tuesday Night, and what better reason than to enjoy a delicious dinner at your local pub? Especially when it’s at a price that’s worth popping out for.
Launching Tuesday 22nd March, is our new weekly Supper Club, giving you three beautiful courses for £20. Enjoy starters such as; Devonshire Crab Arancini or Sesame-crusted Halloumi, mains including; Dry-aged Flat Iron Steak or Loch Duart Salmon Papillote, and finish your meal in style with Poached Rhubarb & Lemon Posset or Dark Chocolate Tart & Salted Caramel Ice Cream.
If you don’t think you can manage three courses, then two courses can be enjoyed for £17.50.
To get those taste buds going why not make Chef Tony’s delicious Chocolate Tart at home. Although we can’t guarantee it will be as good as his!
Dark Chocolate Tart Recipe
Pastry
- 3 Whole Eggs
- 1/2 Vanilla Pod
- 250g Plain Flour
- 50g Icing Sugar
- 150g Diced Butter
- Pinch Salt
Filling
- 400g Dark Chocolate (Over 60% Cocoa)
- 500ml of Double Cream
- 2 Large Eggs
- 1 Orange Zested
Method
For the pastry, sieve the flour and icing sugar together into a bowl. Add the vanilla seeds, pinch of salt and butter and rub into the flour with your fingertips until it resembles coarse breadcrumbs. Whisk the eggs and add to the flour mixture to form a dough. Flatten it out into a large disc then wrap in cling film and chill for at least an hour.
Once chilled, take the pastry from the fridge and allow to come to room temperature. Meanwhile, butter and flour a 25cm tart case. Roll out the pastry evenly to a thickness of a £1 coin, then carefully line the case pushing the pastry down into the edges. Using a fork, prick holes in the pastry and freeze the case for 30 minutes. Reserve any excess dough for repair.
Pre-heat the oven to 180°C and blind bake the case until the top starts to colour about 10-15 minutes later. Remove the baking beans and return the case to the oven until it is golden brown. If at this point you notice any holes or cracks you can repair with the excess dough, then egg wash the inside of the tart case with a little beaten egg and return to the oven for approx. 4 minutes.
For the filling, heat the cream and orange zest to a simmer, then remove from the heat. Whisk the eggs and slowly add to the cream. Chop the chocolate into small pieces then pour over the warm cream. Allow to stand for 5 minutes and mix the filling with a wooden spoon until it is well combined.
Turn the oven down to 110°C and gently remove the tart case from the oven. Using a jug, pour the filling into the top on the case then gently slide back into the oven. Cook for 10 minutes or until the filling has set.
Allow to cool completely before cutting with a hot knife.
Be sure to let us know how you get on over on our Facebook Page.
