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How to make Chocolate tart

Yield = 8
Prep time: 1:40
Cook time: 0:50
Total time: 2:30

Ingredients

  • 1 1/2 cups plain flour
  • 2 tablespoons icing sugar mixture
  • 125g butter, chilled, chopped
  • 1 egg yolk
  • 1 tablespoon chilled water
  • Cocoa powder, to serve

Chocolate filling

  • 2 egg yolks
  • 2 eggs
  • 1/3 cup caster sugar
  • 1/3 cup thickened cream
  • 200g dark chocolate, melted, cooled

Method

  • Step 1 Process flour, icing sugar and butter until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until dough comes together, adding more water if necessary. Turn out onto a lightly floured surface. Knead until smooth. Shape into a 2cm-thick disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
  • Step 2 Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 24cm (base) loose-based, round, fluted flan tin. Roll pastry between 2 sheets of baking paper until 4mm thick. Line tin with pastry. Trim excess. Refrigerate for 30 minutes.
  • Step 3 Place tin on a baking tray. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 12 to 14 minutes. Remove paper and weights or rice. Bake for 5 to 7 minutes or until light golden. Set aside to cool. Reduce oven temperature to 160°C/140°C fan-forced.
  • Step 4 Meanwhile, make filling: Using an electric mixer, beat egg yolks, eggs and caster sugar together until thick and creamy. Fold in cream and chocolate.
  • Step 5 Pour filling into pastry case. Bake for 25 to 30 minutes or until just set. Set aside to cool. Refrigerate until chilled. Dust with cocoa. Serve.