You can always count on Nigella Lawson when in need of quick and easy Valentine’s Day ideas. Not that planning ahead and putting in the effort isn’t important, but still - the best laid plans and all that.
This Valentine’s Day, there’s an endless range of gift ideas to choose from for the coffee lover in your life. Coffee-based Valentine’s gifts for him and her are in no short supply - look no further than a bag of gourmet coffee beans.
A batch of Jamaican Blue Mountain coffee, the famous Jamaican coffee, is always well received - you can trust us on that one.
But if looking to inject a little heart and soul into Valentine’s Day this year, nothing works better than a coffee-based recipe. And as it usually the case with Nigella, this particular salted chocolate tart demands little to no effort and yet comes out looking amazing.
Here’s what you’ll need to cook up your own at home:
For the base
- 2 x 154g / 5½oz packets chocolate cookies
- 50g / 1¾oz dark chocolate (min. 70% cocoa solids)
- 50g / 1¾oz unsalted butter, softened
- ½ tsp smoked sea saltflakes
For the filling
- 100g / 3½oz dark chocolate (minimum 70% cocoa solids)
- 25g / 1oz cornflour
- 4 tbsp full-fat milk
- 500ml / 18fl oz double cream
- 50g / 1¾oz cocoa powder, sieved
- 2 shots of quality espresso
- 75g / 2½oz caster sugar
- 1 tsp vanilla paste or extract
- 2 tsp extra-virginolive oil
- ¾ tsp smoked sea salt flakes
- Putting the base together is as easy as breaking up the chocolate and the biscuits, before blitzing liberally in a food processor.
- Once the consistency is similar to course breadcrumbs, you can add the salt and butter before blending again.
- Remove the mixture and place into a tart tin, using the back of a spoon to press it down gently but firmly, while ensuring it is evenly distributed.
- Place the tin with the base in the fridge for around 1 to 2 hours, until it has sufficiently hardened.
- Next, chop up the chocolate fairly finely, before whisking the cornflour into the milk in a cup or small bowl.
- Pour the cream into a pan and add the chopped chocolate, the espresso, the sieved cocoa, the sugar, the vanilla, the olive oil and the smoked salt. You can use regular salt, but the smokiness brings something seriously special to the final result.
- Heat gently and stir continuously until the chocolate begins to melt into the cream. Do not allow it to boil.
- Take the pan off the heat and continue stirring until all of the ingredients are combined.
- Transfer the mixture to a suitable container, cover with cling film and place in the fridge for around 15 minutes, to allow it to begin hardening.
- Take the mixture and the base out of the fridge, before pouring the mixture in its entirety into the tin with the base. Ensure it is evenly distributed, before placing back into the fridge for at least a couple of hours.
It’s then ready to serve, but it’s best to remove it from the fridge around 10 minutes before unmolding and slicing it.
Check out the rest of our Valentine’s Day ideas and recipes in our coffee blog. At Hayman’s online store you will find great Valentine’s gifts for him and her, such as the world-famous Jamaican Blue Mountain coffee. Click here to order now, we offer free worldwide shipping!