Chocolate Tart

RECIPE

Rec credit : cooking with flair For the pastry 125g butter 125g castor sugar 175g plain flour3 tablespoon cocoa powder Pinch of salt 1 small eggPlace the butter, sugar, flour, cocoa and salt into a food processor and pulse till it resembles bread crumbs Add the egg and pulse just enough so the mixture forms a dough. Wrap in cling film and refrigerate for 30 minutesPreheat oven to 180Roll out dough between 2 sheets of cling film, until it’s roughly a circle large enough to line a 25cm tart pan Grease the pan and gently place in the rolled out dough Place another piece of grease proof paper on dough and weigh down with some baking beans - to prevent rising Bake in oven for 15 minutes then remove baking beans and grease proof paper and continue baking for a further 5 to 7 minutes.Allow to coolFilling :300ml double cream 200g milk chocolate 200g dark chocolate 1 teaspoon coffee powder ¾ cup milk 3 eggs3 tablespoon corn flour 100g sugar 1 teaspoon vanilla essence 20g butter Raspberries and fresh mint for garnish Break chocolate (I used Lindt) into pieces and place into a pot with coffee powder and double cream. Heat gently till chocolate is fully melted.In a separate bowl, whisk together the milk, eggs, corn flour, sugar and vanilla essence. Add it to the heated chocolate. Whisk continuously to avoid lumps forming or blend with stick blender. Once the mixture is thick add the 20g butter and mix well.Pour chocolate mixture into tart case, cool fully then refrigerate Decorate with fresh raspberries and mint and finish off with a dusting of icing sugar

POSTED ON

04 Dec 2018

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