mmmjustlovely! I seem to be getting worse at driving than better 😦 I seem to stall more now than ever and parking is such a b**** Not to mention that I accidentally hit the gas instead of the brake at one point, I know complete and utter fail!!! Anyway I came back home and got to enjoy the most reliable chocolate tart. Ahhh such a good comforting friend! It just melts in your mouth, with a flaky moist and buttery crust, and a moist chocolate filling at the side, with a gooey chocolatey cream in the centre mmm………… wow my mouth just filled up with saliva! I honestly don’t know what I like more cooking or eating 😛 Anyway my break is nearly over, with just one more week to go, how sad I’m really going to miss these food filled days, I think this next week is going to be food central to make up for the coming lull. So here’s the recipe, I hope you enjoy!
Prep time: 1 hour (including resting time)
Cooking time: 30 mins
makes: 4 tarts (but seriously its very rich so I would say split one tart between 3)
for the pastry
- 340g plain flour
- 3 tablespoons icing sugar
- 3 tablespoons cocoa
- pinch of salt
- 210g butter cubed)
- 3 tablespoons ice water
for the filling
- 225g dark chocolate
- 90g butter cubed
- 1/3 cup cream
- 1/4 cup caster sugar
- 2 eggs whisked
- 4x 12cm diameter tart trays
- Preheat the oven to 200 degrees Celsius
- In a bowl (or a food processor if you have one) add the flour, icing sugar, cocoa, salt, butter. Mix together by using your fingertips and rubbing together (or just use the food processor) until it is the consistency of rough bread crumbs.
- Use your hands and bring together into a round ball, cover with glad wrap and refrigerate for 20 mins
- Remove and roll between 2 pieces of baking paper until 3-5mm thick. Press into tart trays (run a rolling pin over the top to remove the excess pastry), refrigerate for 20mins.
- Remove from fridge and blind bake (place a piece of baking paper over the tin and then fill with rice or beads) place in oven for 15 mins or until edges are cooked. Remove from heat and place in fridge until cool.
- Change the oven to 170 degrees celsius
- Create the filling by, melting the butter and chocolate together in a small pan over low heat. Remove from heat and allow to cool for 5 mins
- In a separate blow whisk together the cream, sugar and eggs, slowly add the chocolate mixture to this while whisking.
- Fill the tarts with the filling and bake for 15 mins or until the sides are set and the centre is slightly wobbly
- Remove from trays and serve!