Fudgey Dark Chocolate Tart

12 Jan

Our west side buddies, aka adventure jet setters, Jo and Dave have returned after 3 months in Brazil, Argentina, Peru, Bolivia and Chile and were fueled with captivating stories and amazing photos that kept me wide eyed and keen as mustard. They have planted a small seed of fascination of that region within me and perhaps one day, I will be able to experience South America.

It’s my 2nd week back at my desk job and am back working at the restaurant as well. Over the xmas break, I was sleeping in, eating lots, engaging in not so strenuous summer activities and then eating some more again. I was just getting used to the cushy life… but all good things must come to an end. Its been a little hard getting out of holiday mode but there are pictures and memories for us to remise – till the next break.

This dark chocolate tart was one of the desserts that we ate excessively over the holidays. It is a very easy tart to make. Very ooey, very gooey and very yummy. You could use milk chocolate instead, however, the dark chocolate seems to work really well in terms of taste in this recipe. Enjoy.

Here’s the recipe: (Makes 1 large tart of 6-8 small tarts)

Ingredients for chocolate shortcrust pastry:

  • 300 grams Butter
  • 400 grams plain flour
  • 50 grams cocoa powder
  • pinch of salt
  • 2 eggs
  • 190 grams icing sugar
  • 1 tsp vanilla essence
  • 40 ml milk

Ingredients for Chocolate tart filling:

  • 375ml cream
  • 25 grams caster sugar
  • 300 grams dark chocolate (preferably 70% cocoa)
  • 2 egg yolks
  • 1 egg

Method:

  1. Firstly, we make the chocolate short crust pastry.
  2. In your mixer, mix the butter, flour, cocoa and salt with the paddle attachment till you get a granular texture. You can use your fingers to rub the mixture together if you haven’t got a mixer
  3. Add the eggs, vanilla, sugar and milk and mix on slow. Do not overmix.
  4. Wrap the dough in glad wrap and rest in the fridge for at least 30 minutes or until it is ready to be used.
  5. Now we make the chocolate filling.
  6. Break the chocolate into pieces and place in a heatproof bowl.
  7. Boil the cream and sugar and pout over the chocolate.
  8. Beat the eggs and add to the chocolate mixture. Make sure that the eggs are mixed through.

Assembling the tart:

  1. Preheat oven to 140 degree Celsius.
  2. Roll out the rested chocolate shortcrust pastry to fit the size of the pastry tin.
  3. Make sure the pastry tin has a removable base for convenience.
  4. Line the tin with the pastry carefully (you do not need to grease the tin)
  5. Pour/pipe the chocolate mixture into the pastry till it is 2/3 full.
  6. Bake for 20-30 min.
  7. Leave to cool.
  8. Serve with double cream and cherries.
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One Response to “Fudgey Dark Chocolate Tart”

  1. Pam January 17, 2010 at 10:10 AM #

    Cute picture of Jason!

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