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Two-tone chocolate tart
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Prep Time:
160 minutes
Cook Time:
25 minutes
Total Time:
185 minutes
Impress your sweetheart with decadent chocolate tarts.
Ingredients:
  • 65g dark chocolate, chopped
  • 40g butter, chopped
  • 2.00 egg yolk
  • 80.00 gm caster sugar
  • 75g white chocolate
  • 40.40 gm pure cream
  • 75g raspberries, to serve
  • 165.00 ml plain flour
  • 75g butter, chilled, chopped
Instructions:
  • Create the pastry by blending flour, sugar, and butter until the mixture resembles fine breadcrumbs. Add the egg yolk and pulse until the dough just starts to come together. Transfer the mixture to a floured surface and knead lightly until smooth. Shape the dough into a disc, wrap it in plastic, and chill in the fridge for 20 minutes.
  • Preheat your oven to 180°C/160°C fan-forced. Grease two 3cm-deep, 10.5cm round fluted, loose-based tart pans. Roll out the pastry between 2 sheets of baking paper until 3mm thick. Use a 12cm round cutter to cut out 2 rounds of pastry. Line the pans with the pastry, trimming any excess. Chill in the refrigerator for 10 minutes until firm.
  • Arrange the pastry cases on a baking tray lined with baking paper. Fill them with ceramic pie weights or uncooked rice. Bake for 10 minutes or until the edges turn golden. Remove the paper and weights or rice, then bake for an additional 5 minutes or until golden. Allow them to cool.
  • Lower the oven temperature to 160°C/140°C fan-forced. Melt dark chocolate and butter together in a saucepan over gentle heat until smooth. Beat eggs, egg yolk, and sugar until fluffy. Gently combine the chocolate mixture with the egg mixture. Fill pastry cases with the mixture and bake for 10 minutes until just set. Let it cool for 10 minutes, then refrigerate for 30 minutes until firm.
  • In a saucepan over low heat, gently melt white chocolate with cream, stirring until smooth, for about 3 minutes. Let cool for 20 minutes. Spread the white chocolate mixture over the dark chocolate layer. Chill in the refrigerator for about 1 hour until firm. Serve with a delightful topping of raspberries.

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