Choko Tarte Tartin

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4.60 from 5 votes

A sweet classic re-imagined with Nana's favourite vegetable: chokos!

Prep Time30

Cook Time40

Course: Dessert

Cuisine: Australian, French

Servings: servings

Calories: 1159kcal

Author: Libby Hakim

Equipment

iron skillet or heavy-based oven-proof frypan

Ingredients

1 kg chokos (about 5 small chokos)
1 cup sugar
3 cloves
1 cinnamon stick
1 teaspoon honey
1 cup water
60 grams unsalted butter, cold and chopped into cubes
20 grams melted butter
1 sheet frozen puff pastry

Instructions

Pre-heat oven to moderate (180 degrees celsius, fan-forced).
Peel chokos, cut into halves length-wise and remove seed. Cut in half again (and in half again if using larger chokos) and place in a saucepan.
Add half of the sugar, cloves, cinnamon stick, honey and water and then bring to the boil, stirring to dissolve the sugar. Boil for 10 minutes.
Allow to cool a little and then remove the choko pieces from the saucepan. Discard the rest of the contents of the saucepan.
Using an iron skillet or heavy-based (and oven-proof to 180 degrees) frypan, add rest of sugar and stir over medium heat until sugar melts and turns an amber colour. This should take only a few minutes.
Stir in cold butter cubes until melted and mixture is smooth.
Place chokos on top of sugar and butter mixture in the frypan in a round circular pattern.
Brush some of the melted butter on top of the chokos.
Trim the corners from the pastry sheet to form a rounder shape and then place the pastry sheet on top of the chokos. Using the end of a spoon or butter knife, tuck the edges of the pastry under the chokos to form a crust for your tart. Brush the pastry with the rest of the melted butter.
Place oven-proof skillet or frypan into oven and bake for 40 minutes.
Allow to cool a little before placing a plate on top and inverting tart onto plate. If the tart cools completely, place on the stove again to warm a little before attempting to invert the tart onto a plate.
Enjoy cold or warm with fresh berries and cream.

Nutrition

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