Chocolate Delight Mendiant Tart
Sorry folks but English fruit cake is an acquired taste. Of course, there are thousands of family recipes and maybe I have not found “that” one yet, but somehow the combination of dried fruit, rum and cake simply does nothing for me.
On the other hand, did you say chocolate? Chocolate Mendiant Tart is dark as night; each delicious bite filled with mysterious bites of dried fruit, nuts. Traditionally, this dessert is served around the Christmas period. The recipe (below) is from Cocoa & Lavender, where David explains that
Mendiants (which translates to mendicants or beggars) are chocolate palets topped with dried fruits and nuts that represent the four branches of mendicant Catholicism: raisins for Dominicans, hazelnuts for Augustinians, almonds for Carmelites, and figs for Franciscans, toppings that approximate the colors of their monastic garb.
A flaky sweet pastry tart filled with decadent chocolate ganache and topped with candied fruits, flowers and fleur de sel,
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Serve at room temperature, slicing with a sharp knife first dipped in hot water. Serve fleur de sel on the side, letting your guests sprinkle a little on their slices. If you add the salt to the tart too early, the moisture from the ganache will dissolve the salt. Not pretty and it lacks the crunchy texture, although it tastes fine.