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Chocolate tart
Chocolate tart
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Prep Time:
75 minutes
Cook Time:
35 minutes
Total Time:
110 minutes
Indulge your Valentine with a decadent chocolate tart topped with fresh raspberries.
Ingredients:
  • 125g chilled butter
  • 150g plain flour
  • 60g icing sugar mixture
  • 30g almond meal
  • 30g cocoa powder
  • 1 egg yolk
  • Raspberries, to serve
  • Thin cream, to serve
  • 4 egg yolks
  • 10.00 gm custard powder
  • 40.00 gm caster sugar
  • 200g dark chocolate, chopped
  • 300ml thin cream
  • 250ml milk
Instructions:
  • In a food processor, combine butter, flour, icing sugar, almond meal, and cocoa powder until mixture resembles fine breadcrumbs. Add the egg yolk and pulse until mixture just comes together. Transfer the dough to a lightly floured surface and knead gently until almost smooth. Shape into a disc, wrap with plastic, and refrigerate for 30 minutes.
  • Preheat your oven to 200°C. Roll out the pastry on a lightly floured surface to a 4mm-thick circle. Line a 23cm round tart tin with a removable base, making sure to trim the edges neatly. Chill in the fridge for 15 minutes.
  • Prepare your tart tin on a baking tray. Line the pastry with baking paper and weight it down with rice or beans. Bake in a preheated oven for 10 minutes. Remove the rice or beans and bake for an additional 5 minutes until the pastry is perfectly cooked. Lower the oven temperature to 160°C.
  • In a saucepan over low heat, whisk together egg yolks, custard powder, and sugar. Stir in chocolate, cream, and milk until chocolate melts and mixture is smooth. Remove from heat after 5 minutes of occasional whisking.
  • Transfer the velvety chocolate custard into the pastry case and bake for 20 minutes or until the custard is perfectly set. Allow it to cool at room temperature, then chill in the refrigerator.
  • Present on a platter, garnish with fresh raspberries, and accompany with a drizzle of light cream.

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