The Danes have a breakfast tradition called Pålægschokolade - a thin slice of dark chocolate that is used as a topping for rugbrød in a simple, indulgent breakfast. This combination of chocolate and rye is an absolute classic; the rich, sour tang of the rye grain pairing beautifully with the sweet bitterness of dark chocolate.
Bitterness is the most sensitive of the tastes and while many find it unpleasant or disagreeable, it's one of my favourites.
Taking a few of its greatest proponents this tart pairs the sweet earthiness of cocoa and rye with the astringent bite of citrus and anise, all rounded out by a rich and creamy custard. Luxuriously smooth it is a most decadent treat, the perfect day-off indulgence (that is perhaps best saved for dessert).
ORANGE ANISE CUSTARD TART WITH A COCOA-RYE CRUST (Adapted from this recipe by Thomasina Miers)
For the pastry:
- 250 g butter
- 100 g caster sugar
- 1 egg yolk
- ¼ vanilla bean, seeds scraped
- 140 g rye flour
- 85 g cocoa powder, sifted
- ¼ tsp salt
For the filling:
- 210 ml milk
- 210 ml cream
- ¼ tsp anise seeds
- ¼ vanilla bean, seeds scraped
- Zest of 1 orange, in strips
- 6 egg yolks
- 70 g caster sugar
To make the pastry, cream the butter, vanilla and sugar until pale and soft. Add the egg yolk then flour and cocoa, and beat until thoroughly mixed (adding a little water if the dough appears too dry). Wrap in cling film and refrigerate for at least one hour, before using.
Take the dough from the fridge and rest at room temperature for ten minutes, to soften. Dust with cocoa powder and roll out between two sheets of greaseproof paper until 4-mm-thick. Line a greased 20-cm tart tin, trim the excess (leaving a 1 cm overhang) and freeze for 15 minutes. Line the pastry case and blind bake for 20 minutes at 180°C, until slightly puffed. Remove the weights and bake for a further 10-15 minutes, until completely cooked. Trim the overhang to neaten the edges and set aside.
While the dough is resting, start to prepare the custard filling by combining the milk, cream, vanilla (seeds and pod), anise seeds and orange zest in a small pan. Bring to a simmer then remove from the heat and leave to infuse for 30 minutes. Whisk together the sugar and yolks, until pale, then add the strained warm milk mixture.
Pour the custard into the baked tart shell and return to a 140°C oven for 50 minutes, baking until it is just set (the custard shouldn't wobble in the centre). Leave to cool before serving. Top with shavings of dark chocolate, or slices of candied orange and a sprinkling of anise seeds, if desired.