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Chocolate tart with mocha raisins
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulgent chocolate tart enhanced with Kahlua-soaked raisins.
Ingredients:
  • 170g (1 cup) flame raisins (Sunbeam brand)
  • 60ml (1/4 cup) Kahlua liqueur
  • 225g (1/2 cups) plain flour
  • 150g chilled butter, chopped
  • 24.00 gm icing sugar mixture
  • 30g (1/4 cup) cocoa powder
  • 80ml (1/3 cup) milk
  • Plain flour, extra, to dust
  • 150g good-quality dark chocolate, coarsely chopped
  • 185ml (3/4 cup) thickened cream
  • 2 eggs, lightly whisked
  • Cocoa powder, extra, to dust
  • Double cream, to serve
Instructions:
  • In a small bowl, mix the raisins with Kahlua and let them soak for 1 hour.
  • Next, combine the flour, butter, icing sugar, and 2 tablespoons of cocoa powder in a food processor and pulse until it forms fine breadcrumbs. Add the milk and pulse until the dough begins to come together. Transfer the dough to a floured surface and knead until smooth. Shape it into a disc, wrap in plastic, and refrigerate for 30 minutes.
  • Flatten the pastry on a lightly floured surface into a 4mm-thick circle. Use it to line a 3cm-deep, 23cm round fluted tart tin with a removable base, trimming any extra. Chill in the fridge for 30 minutes.
  • Preheat your oven to 200°C. Line the pastry base with baking paper and fill it with pastry weights, rice, or dried beans. Bake on a tray for 15 minutes. Then remove the paper and weights and bake for an additional 10 minutes until the pastry is crisp. Take it out of the oven and reduce the temperature to 180°C.
  • Combine chocolate, cream, and remaining cocoa powder in a medium saucepan over low heat. Stir continuously for 5 minutes until chocolate is melted and mixture is smooth. Remove from heat. Drain raisins, reserving any liqueur. Sprinkle raisins over pastry base. Whisk egg and reserved liqueur into the chocolate mixture until just combined. Pour over the raisins in the pastry case. Bake for 25-30 minutes until set. Let it cool for 3-4 hours before serving.
  • Cut the chocolate tart into elegant wedges, then beautifully arrange them on individual serving plates. Sprinkle with an additional dusting of cocoa powder and serve each slice topped with a luxurious dollop of double cream.

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