Chocolate tart
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.
