Monthly Archives: April 2015

Chocolate Tart

I am often asked to bring this along to gatherings, real crowd pleaser, a little goes a long way, it’s very rich.

For the pastry

150g of unsalted butter

2 cups of plain flour

2 tablespoons of caster sugar

½ cup of hazelnut meal (optional)

For the tart filling

7 egg yolks

2 tablespoons of caster sugar

2 cups of cream

200g of dark chocolate

Using your food processor process finely chopped cold unsalted butter with the flour, sugar and hazelnut meal – once it looks like breadcrumbs add 2 to 3 tablespoons of iced water until it forms a clump in food processor, at this point move to bench covered with a light dusting of flour, kneed lightly until it forms a loose ball. Cover in cling wrap and put in the fridge for ½ hour.

While pastry is resting heat oven to 180 degrees. Roll out pastry or press (your choice) into your greased flan tin (with a removable base). Blind bake this for 10 minutes then remove your baking beans or rice and bake uncovered for another 10 minutes. Remove from oven. Reduce oven to 150 degrees.

In a double boiler over low heat whisk egg yolks with sugar until sugar dissolves. Bring cream in a saucepan up to boiling point and then remove and add your cubed chocolate and stir until smooth, add this to egg work mixture, stir until combined and pour into tart shell. Bake in oven for 15 to 20 minutes or until set. Cool and then refrigerate until fully chilled for serving.

I find this quantity does 1 large tart and 2 small single serve tarts – depending on the size of your flan tin.

Recipe adapted from Donna Hay “Modern Classics Book 2” (my favourite desert book of all time)