Recipe

Rich Chocolate Tart Recipe

	Cherryblossom / All my dishes 2 months ago This is the most amazing chocolate tart I have ever had. I hope everyone else enjoys it as much as we did at my house. Prep:25m Cook:55m Servings:10	Cherrybloss
	difficult rich decadent

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Ingredients

4 egg yolks

2 eggs

1/4 cup (55g) caster sugar

1/3 cup (80mL) thickened cream

300g dark eating chocolate, melted

1 teaspoon vanilla extract

PASTRY

1 1/4 cups (185g) plain flour

1/4 cup (25g) cocoa powder

1/3 cup (55g) icing sugar

150g cold butter, cubed

2 egg yolks

1 teaspon iced water

Directions

Make pastry. Preheat oven to moderate.

PASTRY:

Blend or process flour, sifted cocoa, sugar and butter until combined. Add egg yolks and the water; process until all the ingredients just come together.

Knead dough on a floured surface until smooth. Put back in a bowl, cover with plastic wrap and refrigerate for 30 mins.

Roll dough between sheets of baking paper until large enough to line the base and side of a greased 24cm round loose based flan tin. Ease dough into tin, press into side; trim edge. Cover, refrigerate 30 mins.

Cover pastry case with baking paper, fill with dried beans or rice; place on oven tray. Bake, uncovered, in moderate oven 15 minutes.

Remove paper and beans / rice; bake, uncovered for a further 10 mins. Cool.

FILLING:

Reduce oven temperature to moderately slow.

Beat egg yolks, eggs and caster sugar in small bowl with electric mixer until thick and creamy. Fold in cream, chocolate and extract.

Pour chocolate mixture into pastry case. Bake, uncovered, in moderately slow oven about 30 m ins or until filling is set. Cool 10 mins. Serve tart dusted with a little extra sifted cocoa if desired. (Can be made 1 day in advance)

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