Henrietta Inman has kindly given us the recipe for her baileys dark chocolate tart with cocoa, hazelnut and buckwheat pastry and spiced orange figs, that she’ll be serving at Bake for Syria on Saturday July 29th – so come and get a bit, or try and make it yourself!
Cocoa, hazelnut and buckwheat pastry
90g toasted hazelnuts, ground in a food processor till fine
60g ground almonds
120g buckwheat flour, plus extra for rolling
30g cocoa powder
60g light brown muscovado sugar or coconut sugar
½ tsp sea salt flakes
70g cold water
90g coconut oil, melted, plus extra for greasing
Spiced orange figs
300g dried figs, seek out the best quality ones
1 orange, pared zest
75g orange juice
A pinch of sea salt flakes
20 maple syrup
3 star anise
5 cardamom pods, bashed in a pestle and mortar
Baileys dark chocolate ganache
300g 85% cocoa solids dark chocolate
300g Baileys Irish Cream
1 tsp vanilla extract
Preheat the oven to 180C. Grease a 28cm loose- bottomed tart tin with coconut oil.
Start by making the pastry. In a food processor, combine the ground hazelnuts, ground almonds, buckwheat flour, cocoa powder, sugar, arrowroot and sea salt flakes. Add the water and oil and process again until everything comes together. Lift the mix out of the processor and bring it together into a ball in your hands. Place the ball onto a piece of baking parchment floured with buckwheat flour, flour the top and cover with another piece of parchment paper. Flatten out with your hands and then start to roll to a 3mm thick circle to fit the tart tin. Lift off the top piece of parchment paper and flip into the tin. Do not worry if the pastry breaks. It is gluten-free so this is normal, just patch it together to cover the shell, pressing it into the edges and making sure there are no air bubbles. Trim the edges with a knife. There will be some pastry leftover. I make this into about 8 small cookies, pressing the centre with my thumb. Bake these at 180oC for about 10 minutes or until firm on a small tray lined with parchment paper and fill the centre with a little raspberry or other jam if you like.
Bake the pastry shell for 20 minutes until dry and hard to touch. Leave to cool.
Remove the tops from the figs, chop them into small pieces and place them in a pan with the orange peel, juice, maple syrup, cardamom and star anise. Place on a medium heat, bring to the boil and cook until all the juices have been absorbed and you have a fig paste. Leave to cool then remove the orange peel, cardamom pods and anise. Place the mix in the cooled shell and spread out with the back of a spoon or a step palette knife to create an even layer over the pastry.
Chop the chocolate up into pea-sized pieces. Bring the Baileys just to a boil with the vanilla extract. Pour over the chocolate and stir gently with a spatula until just emulsified and smooth and all the chocolate has melted. Pour immediately over the figs and smooth the mix out with the back of a spoon or step palette knife. Decorate with edible flowers and serve.