• 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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