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How to make Chocolate tart with mocha raisins

Yield = 8
Prep time: 0:30
Cook time: 1:00
Total time: 1:30

Ingredients

  • 170g (1 cup) flame raisins (Sunbeam brand)
  • 60ml (1/4 cup) Kahlua liqueur
  • 225g (1/2 cups) plain flour
  • 150g chilled butter, chopped
  • 2 tablespoons 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

Method

  • Step 1 Combine the raisins and Kahlua in a small bowl. Set aside for 1 hour to soak.
  • Step 2 Meanwhile, place the flour, butter, icing sugar and 2 tablespoons of the cocoa powder in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the milk and process until dough just starts to come together. Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
  • Step 3 Roll out pastry on a lightly floured surface to a 4mm-thick disc. Line a round 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
  • Step 4 Preheat oven to 200°C. Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Place on a baking tray and bake in preheated oven for 15 minutes. Remove the paper, pastry weights, rice or dried beans, and bake for a further 10 minutes or until pastry is crisp. Remove from oven. Reduce oven temperature to 180°C.
  • Step 5 Place the chocolate, cream and remaining cocoa powder in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Drain raisins and reserve any liqueur. Sprinkle pastry base evenly with raisins. Add the egg and reserved liqueur to the chocolate mixture and whisk until just combined. Pour over the raisins in the pastry case. Bake in oven for 25-30 minutes or until just set. Remove from oven and set aside for 3-4 hours to cool.
  • Step 6 Cut the chocolate tart into wedges and place on serving plates. Dust with the extra cocoa powder and serve topped with a dollop of double cream.