cold water and mix to bring together into a ball of dough. Wrap in clingfilm and chill for 50 min. Roll out on a surface dusted in a mix of flour and cocoa powder to about 30cm diameter. Line a 23cm, loose-bottom tart tin with the pastry, prick the base and trim off excess pastry. Chill for 10 mins. Preheat the oven to 190 °C (374 °F) Bake pastry blind for 15-20 mins until pastry is set, then for a further 15 min, uncovered. Take pastry out and leave to cool.
300g white chocolate( I use dew choc silky milky). 3) Melt chocolate and add egg yolks to melted chocolate. Mix the 3mixtures (chocolate, fresh cream and egg white) together, using spatula/ wooden spoon to fold in well. 300g white chocolate( I use dew choc silky milky)
First, you need to start with the crispy marshmallowy layers of meringue. Layers of chocolate-swirled meringue with dark chocolatemousse, glossy cherries, soft whipped cream and some chocolate curls thrown in for funzies
Starting from the longest edge, roll the dough and filling up until you have a long log. The softest buttery brioche, plump boozy raisins and lashings of brandied caramel with hits of slightly bitter dark chocolate