Thursday, August 30, 2012

Chocolate Tart

I love to cook, and it seems like a good idea on a rainy day to whip up a few goodies, as Fathers day is coming up I thought I would share this delicious Chocolate Tart recipe, because what Dad doesn't like a treat or two? 

This tart is a little bit fiddly and time consuming with making the base, but it's worth the effort for the final product. Delicious!

  • Ingredients:
  • 125g chilled butter
  • 1 cup plain flour
  • 1/3 cup icing sugar mixture
  • 1/4 cup almond meal
  • 1/4 cup cocoa powder
  • 1 egg yolk

  • Chocolate custard filling:
  • 4 egg yolks
  • 1 tbs custard powder
  • 2 tbs caster sugar
  • 200g dark chocolate, chopped
  • 300ml thin cream
  • 1 cup milk

Place the butter, flour, icing sugar, almond meal and cocoa powder in the bowl of a food processor and process until mixture resembles fine breadcrumbs.
Add the egg yolk and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until almost smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Preheat oven to 200°C. Roll pastry on a lightly floured surface to a 4mm-thick disc. Line the base and side of a 23cm (base measurement) round, fluted tart tin with removable base. Use a sharp knife to trim the edges. Place in the fridge for 15 minutes to rest.

Place the tart tin on an oven tray. Line the pastry with baking paper and fill with rice or beans. Bake in preheated oven for 10 minutes. Remove the rice or beans and bake for a further 5 minutes or until pastry is just cooked through. Reduce oven temperature to 160°C.

Meanwhile, to make the filling, combine the yolks, custard powder and sugar in a saucepan. Add the chocolate, cream and milk and place over low heat. Cook, occasionally whisking with a balloon whisk, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat.

Pour the chocolate custard mixture into the pastry case. Bake in oven for 20 minutes or until custard is just set. Remove from oven and set aside to cool completely.

Place in the fridge to chill.

Sprinkle with icing sugar and serve with double cream for extra decadence.


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