The brainchild of artist Dick Frizzell, his business partner Christian Kasper and TV presenter Erin Simpson, The Cooking 4 Change Cookbook is a collection of tantalizing recipes shared by 101 of New Zealand’s most loved celebrities.
All profits from this beautifully designed hard covered book will go to the Cooking 4 Change Foundation and be distributed to the charities Auckland City Mission, Leukaemia & Blood Cancer NZ, Paw Justice and the Starship Foundation.
This recipe from Tall Blacks star Tom Abercrombie is one of those featured.
I made this chocolate tart for my wife, Monique, a couple of years ago for Valentine’s Day. It was pretty early on in our relationship and I decided to cook her dinner instead of taking her out. The tart was my special dish to finish off the night. It obviously worked pretty well … we ended up getting married and now have a baby.
120g icing sugar
1 tsp lemon juice
300g flour, plus extra for ourin
600g good-quality dark chocolate (at least 70% cocoa solids) chopped into small pieces
vanilla ice cream
fresh raspberries to serve
For the pastry, place the butter and icing sugar in a food processor and cream together. Add the egg and lemon juice, mix until fully combined, then add the flour and pulse the machine until the flour is only just incorporated. Tip the pastry out on to a work surface and knead until it forms a smooth dough. Wrap in plastic wrap and chill for 30 minutes to rest.
Preheat the oven to 180°C. Grease a 22cm-diameter tart case with a removable base and dust with flour. Remove the pastry from the fridge and knead gently to make the dough pliable. Lightly flour the work surface and roll the dough out to about 3mm in thickness.
Roll the pastry on to the rolling pin and drape over the tart case. Using a small ball of excess dough, gently ease the dough into the tart case. (This allows you to press the dough into the tart case without tearing the dough; the heat from your hands can make the pastry delicate.) Trim some of the excess pastry from the tart case but leave a 5cm overlap. (This will help prevent shrinkage when baking blind.) Place the prepared tart case on a baking tray, line it with baking paper and fill with baking beans. Refrigerate for 20 minutes.
Place the tart case in the oven for 10 minutes, or until the edges of the tart have started to colour. Remove from the oven, trim the excess pastry from around the edges and lift out the baking paper with the beans. Return the tart case to the oven to cook for a further 10-15 minutes, or until lightly golden. Remove from the oven and set aside. Reduce the oven temperature to 110°C.
Meanwhile, for the filling, place the chocolate in a bowl. Place the cream, milk and sugar in a pot and bring to the boil. Pour the cream mixture over the chocolate and stir for about 5 minutes until the mixture becomes dark and glossy. Whisk the eggs together in a jug, stir into the chocolate mixture and pass through a chinois or your finest sieve. Pour the chocolate mixture into the pastry case.
Bake the filled tart in the oven for about 40 minutes, or until the tart has set around the outside but still has a slight wobble in the centre. Remove the tart from the oven and allow to cool for about 2 hours before cutting and serving. Serve with vanilla ice cream and fresh raspberries.
Celebrities featured in the book include politicians John Key and Andrew Little, Film royalty Sam Neill, Antonia Prebble, Taika Waititi, Rhys Darby and Stan Walker, Media personalities Hilary Barry, Pippa Wetzell, Kerre McIvor and Carol Hirschfield as well as fashion icons Nick Von K, Trelise Cooper plus many, many more.
The book is available in all good bookstores nationwide and retails for $49.99 (RRP).