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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a very rich chocolate tart. I sort of made up the recipe but refined it and recorded exact measurements (something I am very bad at) Ingredients:
3/4 cup pastry flour |
1/2 cup self raising flour |
100 g sweet butter |
2 tablespoons icing sugar |
1 egg yolk |
2 tablespoons water |
200 g dark chocolate (at least 60% cocoa) |
1/2 cup sugar |
1/2 teaspoon vanilla bean paste |
300 ml cream |
1 pinch salt |
2 eggs |
Directions:
1. Preheat oven to 200°C.
2. Combine flours, icing sugar and butter in a food process and combine. Add egg yolk and water and process until pastry is combined. Be careful with the water you may not need all.
3. On a lightly floured surface roll out the pastry to fit a 22cm flan pan or pastry ring. Refrigerate 15 minutes
4. Cover pastry case with parchment paper and fill with pastry beads or rice and blind bake for 15 mins, remove from oven.
5. Remove pastry beads/rice. Reduce oven temperature to 180°C.
6. Break up chocolate and place in a dish and place over simmering water to melt the chocolate. Add the sugar, vanilla paste, cream, combine.
7. Remove from heat and add the eggs and salt.
8. Pour into pastry case and bake for 25 to 30 mins until set.
9. Just before serving sprinkle with icing sugar and serve with whipped cream.
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