Chocolate tart

October 16, 2014 (Last Updated: January 11, 2019)

Chocolate tart

Serves: 1 tart
Cooking Time: 1 hour 30 mins plus extra for resting

Ingredients

  • SHORTCRUST PASTRY
  • 500g cake flour
  • 200g (1 cup) icing sugar
  • 400g (2 cups) butter
  • 4 large egg yolks
  • 10ml (2 tsp) vanilla extract
  • FILLING
  • 400ml fresh cream, boiled
  • 280g best quality couverture chocolate
  • 6 large egg yolks

Instructions

1

For the pastry, sift the flour and sugar together. Add the butter and rub in gently until the mixture resembles fine breadcrumbs.

2

Add the egg yolks and vanilla extract and gently mix into the flour mixture. Be careful to not overwork the pastry. Form into a ball, cover and rest for about 1 hour.

3

Preheat the oven to 180°C.

4

Roll out the pastry and line a 24cm loose-bottomed tart case and bake blind until crisp. Remove and allow to cool completely.

5

For the filling, pour the cream over the chocolate and allow it to rest forabout 10 minutes.

6

Mix in the egg yolks and pour into the cooled tart case. Bake until nearly set.

7

Cool and serve with ice cream.

 

 

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