- Use the K-beater or creaming beater and mix together the butter and sugar in the bowl of the Kenwood mixer until pale and creamy
- Sift in the flour and cocoa, mix again.
- Beat in the eggs to make a soft dough.
- Flatten into a disc and wrap in cling film
- Put in the fridge to rest for about an hour
- It is easiest to roll out the chocolate pastry between two pieces of non-stick baking paper.
- Once it is rolled out, lift off the top piece of baking paper and use the other piece to press the pastry gently into the tin. Use your thumb to press it into the edges of the tin, this will trim the pastry to fit.
- Put the pastry in its tin into the freezer for an hour, Leave the baking paper on top – it will come off when you bake it blind (empty of filling).
- Freeze for at least an hour, this will save you having to use baking beans when you bake it
- Preheat the oven to 200 degrees and put a flat baking tray on the middle shelf.
- Take the tart case out of the freezer and put it straight onto the baking tray once the oven is up to temperature. Bake for about 20 minutes, the pastry will feel dry to the touch and have started to come away from the sides of the tin a little.
Chocolate Ganache Method
- Put all of the ingredients into a pan and have a balloon whisk at the ready. Put it onto the heat and as the ingredients start to melt, keep whisking to check the mixture doesn’t stick on the bottom of the pan.
- Keep stirring as the mixture bubbles and boils. After a few minutes, it will start to deepen in colour and thicken. Remove from the heat and leave to cool a little.
- Once the tart case is completely cold, spoon the caramel into the base, sprinkle over the crushed peanuts and press down gently.
- Spoon on the ganache and smooth gently with a palette knife (or butter knife).
- Pop into the fridge to chill for about an hour (or longer if that’s more convenient).
- Just before serving, warm the remaining caramel to make a sauce.
- Carefully remove the tart from the tin and put it onto a cake stand or serving plate.
- Toss a little salt over the popcorn, pile on top of the tart, sprinkle over the remaining nuts and drizzle the caramel sauce on top.
About Miranda Gore Browne
Miranda Gore Browne achieved widespread acclaim as a finalist on the first series of BBC2’s The Great British Bake Off. She was highly praised for her home baking, which was described consistently as both delicious and beautiful. Mary Berry remarked that Miranda reminded her of herself when she was younger. Miranda made a great impression with her “signature bake” biscuits in the form of perfectly dainty decorated shoes, pretty dresses and stylish handbags; and she also featured in BBC2’s The Great British Wedding Cake.
Miranda spent a successful career immersed in Foods at Marks & Spencer, where she gained a wide base of knowledge and expertise in the food industry. This experience has led her to be in demand as a food specialist, consulting for food businesses. She also runs bespoke corporate team days.
Find out more on Miranda's website at http://mirandagorebrowne.co.uk/
About The Kitchen School
Miranda is delighted to be opening the doors of her West Sussex home, and welcoming you to •The Kitchen School. In her bright, homely and beautiful country kitchen you can explore your cookery and homemaking potential. The Kitchen School is an intimate and relaxed environment where you can learn with like-minded people, who enjoy being creative in the kitchen.
There are numerous courses available encompassing Cookery, Baking and Homemaking master-classes. Whether you are a complete beginner or accomplished in the kitchen, Miranda is on hand to ensure you leave feeling confident and inspired.