Queen of Tarts Heart

Ingredients

• 1.500 gram dark chocolate, broken; Albany or Bournville brand
• 2.500 millilitre water, cold
• 3.100 millilitre rum
• 4.300 gram butter
• 5.300 gram castor sugar
• 6.2 tin chestnut purée
• 7.300 gram sugared nuts, 150g folded in; remainder for decoration

Method

1. 1.Melt chocolate with cold water.
2. 2.Slowly add rum to the chocolate mixture.
3. 3.Cream butter and castor sugar until pale.
4. 4.Process all ingredients except nuts in two batches in the Magimix (food processor), extra spin.
5. 5.Fold in 150 gms of the sugared nuts.
6. 6.Grease the sides of a 20 cm heart-shaped mould. Line the bottom and sides with greaseproof paper. Spray lightly with cooking spray (Spray and Cook).
7. 7.Pour in the mixture.
8. 8.NB: Refrigerate overnight. Decorate with the remaining sugared nuts before serving.

Notes

• Handwritten note at top: 'Makes a big heart shape mold or use ½ the recipe.'
• Serve with heart-shaped wafers painted gold if available.
• Handwritten serving suggestion: 'Serve with Pernod Wild Cherries or Toschi Wild Cherry Topping or strawberries with caramel.'
• Handwritten note: 'Ask Chestnut Puree' (circled) — a reminder to source chestnut purée.
• Albany and Bournville are both good-quality dark cooking chocolate brands.

Margin notes

• Makes a big heart shape mold or use ½ the recipe (handwritten)
• Serve with Pernod Wild Cherries or Toschi Wild Cherry Topping or strawberries with caramel (handwritten)