Rich chocolate and cardamom tart with Turkish delight jewels

Rich chocolate and cardamom tart with Turkish delight jewels

New Middle Eastern Food
Mark Roper

Sweet chocolate pastry


Quantity Ingredient
20g cocoa powder
480g plain flour
360g unsalted butter, diced
150g icing sugar
4 free-range egg yolks
25ml hot water, mixed with 25 g instant espresso-style coffee

Chocolate filling

Quantity Ingredient
150ml cream
150ml milk
3 free-range egg yolks
60g sugar
180g best-quality dark chocolate
1 tablespoon rosewater
1 teaspoon ground cardamom

Turkish delight ‘jewels’

Quantity Ingredient
1 tablespoon icing sugar
1 tablespoon cornflour
120g rosewater turkish delight


  1. To make the chocolate pastry, sift the cocoa powder and flour together. In an electric mixer fitted with a paddle, beat the butter and icing sugar until well mixed. Then add the yolks and espresso coffee. Once evenly blended, pulse in the flour until the dough just comes together. Tip it out of the bowl and shape into a ball. Wrap in plastic wrap and refrigerate for an hour.
  2. Roll the chilled pastry out on a floured work surface until 2–3 mm thick. Lift it carefully onto a buttered 33 cm x 10 cm rectangular tart tin, pressing it in gently to the edges. Trim the edges, leaving some overhang, then return to the refrigerator for another hour.
  3. When ready to blind bake the tart, preheat the oven to 180°C. Line the tart with foil, fill with baking beans, place on a baking tray and cook for 10 minutes. Remove the foil and beans and cook the shell for a further 10 minutes, or until firm.
  4. To make the chocolate filling, combine the milk and cream in a small saucepan and bring to the boil. In a large mixing bowl, whisk the egg yolks with the sugar until well incorporated. Pour on a third of the hot cream mixture and whisk thoroughly. Pour back into the pan with the rest of the hot cream and heat over a medium heat until the custard thickens enough to coat the back of a wooden spoon. Remove from the heat and cool. Pour through a fine sieve into a small bowl and set aside.
  5. Roughly chop the chocolate and place in a small bowl set over a saucepan of simmering water. Once the chocolate has melted, stir the cardamom through gently and remove the bowl from the heat. Sit the custard mixture over the simmering water and warm through gently. Pour into the melted chocolate and stir to blend evenly. Pour into the prepared tart shell and refrigerate for 2 hours to set.
  6. To make the Turkish delight ‘jewels’, mix the icing sugar with the cornflour in a small mixing bowl. Cut each piece of Turkish delight into quarters and use your hands to roll into little worm shapes. Cut these into tiny discs and dust in the icing sugar mixture. Scatter on the tart just before serving.
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