Chocolate tart

AT A GLANCE

  • Serves 10 people

  • 400 gm dark chocolate (56% cocoa solids), finely chopped
  • 260 ml pouring cream
  • 120 ml milk
  • 2 small eggs (50gm each), lightly beaten
  • For dusting: Dutch-process cocoa
  • To serve: vanilla ice-cream
  •  
  • Sweet pastry
  • 150 gm softened butter
  • 100 gm caster sugar
  • 250 gm (12/3 cups) plain flour
  • 25 gm almond meal
  • 1 egg yolk
  • Juice of ½ lemon
  • Seeds of ½ vanilla bean
01   For sweet pastry, beat butter and sugar in an electric mixer, add flour and almond meal and stir to combine. Add egg yolk, lemon juice, vanilla seeds and 1 tbsp iced water and stir to combine. Pat into a disc, wrap in plastic wrap and refrigerate to rest (1 hour). Roll out pastry on a lightly floured surface to 5mm thick, line a 24cm-diameter fluted tart tin, trim edges and refrigerate to rest (30 minutes). Meanwhile, preheat oven to 180C. Blind bake tart until edges are golden (10-12 minutes), remove paper and weights, bake until base is golden (7-8 minutes) and set aside.
02   Meanwhile, place chocolate in a bowl, set aside. Bring cream and milk to the simmer in a saucepan over medium heat, add to chocolate, stand until chocolate melts (1-2 minutes), stir to combine, cool slightly, then stir in beaten egg.
03   Reduce oven to 130C. Pour chocolate mixture into tart and bake until just set with a slight wobble in centre (30-35 minutes). Set aside to cool, dust with cocoa and serve at room temperature with ice-cream.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

Recipe:

DARREN TAYLOR, BRASS, NSW

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

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