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Rich Chocolate Tart Recipe

Ingredients

How to make it

  • 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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The Cook

cherryblossom Brisbane, AU

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