CHOCOLATE TART RECIPE
For the pastry
- 225g / 8 oz plain flour
- 110g / 4 oz butter
- 80g / 3 oz sugar
- 1 large egg Firstly,mix all ingredients in a food processsor. On a lightly floured surface, roll out the sweet pastry to the desired size. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). Roll to a round about 1/4-inch (5 mm) thick size that fits a 8 or 9-inch (20 - 23 cm) tart pan. To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan.When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull the pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb, again press dough into pan. Roll rolling pin over top again to get rid of any extra pastry. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights or beans,i use rice, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 minutes until crust is dry and golden brown. Remove weights and cool crust on wire rack before filling.
quality dark chocolate,
melted
300ml thickened cream
50ml milk
2 large free-range eggs
100g caster sugar
Few drops vanilla extract
For filling, brush a third
of the melted butter over
the tart base. Bring the
cream and milk to the boil
in a pan, then slowly
pour onto the melted
chocolate, stirring until
smooth. Whisk together
the eggs, sugar and vanilla,
then combine with the
chocolate cream.
Place the tart pan on a
baking sheet on the
middle oven shelf and
pull halfway out. Pour in
the filling and ease the
shell back. Back for
40-45 minutes. The filling
will wobble, but sets in
the pan. Cool and dust
with good-quality cocoa.
Serve with creme fraiche.
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