I am currently working my way through a stash of Gourmet Traveller magazines. The complete volumes from 1997, 98, and 99, in fact.
I have come across so many interesting things. I will try and share them from time to time – for me, 1999 seems just a short time ago. (Yes, I am old, Father William). Then I look for a web address at the end of an article or review and remember that 1999 was 12 years ago. Ahem.
There are many other indications that recipes and articles are from over a decade past. There are, too, just as many indicators that some things never change.
Like the love of a good chocolate pie. This recipe appears in a 1997 edition. 14 years ago. Requested by a reader who says she tried it at the now defunct Pier Nine in Brisbane, which reopened last year as another Aria, owned by Matt Moran. She tried it on the night she was proposed to (awww) and the ring had been embedded in the pie glaze, twinkling above the raspberry (the raspberry is not mentioned in the recipe. Neither, mind you, is the ring).
Let me know how the pie comes out. Maybe it will bring you a ring too.
1 cup chocolate biscuit crumbs, finely ground (I can’t imagine a restauraunt chef ownng up to using buscuit crumbs these days)
5 tablespoons unsalted butter, melted
1/4 cup sugar
1-1/4 cups cream
255 grams bittersweet chocolate (between 60-65% cacao), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 Tablespoons cream
50 grams bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 Tablespoon warm water
A 22cm round fluted tart pan (2.5 cm deep) with removable bottom.
Preheat oven to 180 c with rack in the middle. For the crust, stir together cookies, sugar and butter and press evenly onto bottom and sides of tart pan. Take time to build your crust walls, this will prevent them from crumbling when you remove the pan. Bake tart until firm, about 10 minutes. Cool on a rack 15 to 20 minutes.
For the filling, bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla and salt in another bowl, then stir into melted chocolate. Pour filling into cooled crust. Bake until filling is set but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
To make the glaze, bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water.
Pour glaze onto the middle of the tart, then tilt and rotate tart so glaze coats evenly. Let stand until glaze is set, about 1 hour.
Note: Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.