Feasting with Frida: Chocolate Mole Tart
From tacos to tamales, Mexico is famed for unforgettable flavours, but for Frida, there was one dish that ruled them all – mole.
A heady blend of fiery chillies, fruit, nuts, and chocolate, mole’s long list of ingredients is as complex as its history. Said to have been prepared in honour of the Aztec gods, mole’s evolution over the centuries has followed the twists and turns of Mexican history. The cities of Puebla and Oaxaca still spar over the origins of the dish, but mole now exists in endless forms given its almost epic status for families across the country. For Frida, it was mole poblano that made the cut. Preferably served with duck.
Mesmerised by mole but haven’t got the time? Take a shortcut to heaven with this homage to Frida’s favourite food, blending two bold Mexican flavours in one tantalising tarta.
300ml double cream
300g dark chocolate
1 shortcrust pastry case
1 tsp ancho chilli flakes
1 tsp ground cinnamon
1 bay leaf
1 tsp smoked salt
Step 1: Break up the chocolate into a heatproof bowl and set aside. Zest the orange.
Step 2: Combine cream, herbs, spices and orange zest in a saucepan and heat until hot. Be careful not to boil the cream.
Step 3: Pour the mixture over the dark chocolate using a sieve to separate the bay leaf and cloves. Sir until the chocolate has melted and combined. This is your chocolate mole ganache.
Step 4: Pour the ganache into your pastry case and pop the tart into the fridge for a few hours to set. Garnish with your favourite tropical fruits for a little Frida Kahlo flare.
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