When I Get Home
Author:
Matt Moran
Chocolate tart
The success of this tart largely depends on the quality of the chocolate you use. Buy the best you can afford, with a high percentage of cocoa - I like Valrhona or Amedei. Serve the tart with whipped cream or crème fraîche.
To prepare the pastry, mix the butter, sugar, flour and cocoa powder in a food processor on low until the mixture resembles breadcrumbs. Add the eggs one at a time and mix until the pastry just starts to come together. Wrap in plastic film and rest in the fridge for 2 hours.
Preheat the oven to 180°C.
Roll out the pastry to a thickness of about 8 mm and ease into a 28 cm tart tin. Gently press the pastry into the tin and trim the edges, then refrigerate until firm. Line the pastry with baking paper and fill with a layer of uncooked rice. Bake for 12 minutes, then remove the paper and rice and bake for a further 8 minutes or until it feels firm when gently pressed. Remove from the oven and set aside to cool. Reduce the temperature to 150°C.
Pour the cream into a large saucepan and bring to a simmer, then remove from the heat. Stir in the butter and both types of chocolate until melted and combined, then add the eggs and egg yolks. Pour the mixture into the tart shell and bake for 15 minutes (it should still have a small wobble in the centre). Remove and cool completely on a wire rack.
Dust with cocoa powder before serving.
520 ml cream
100 g butter, cut into small dice
350 g dark chocolate
100 g milk chocolate
5 eggs
3 egg yolks
cocoa powder, for dusting
Pastry
375 g butter, diced
185 g icing sugar
550 g plain flour
75 g cocoa powder
3 eggs
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| Published: |
28 September 2009 |
| Format: |
Hardback
,
216 pages
|
| RRP: |
$49.95 |
| ISBN-13: |
9781921382055 |
| Imprint: |
Lantern |
| Publisher: |
Penguin Aus. |
| Origin: |
Australia |
|
Category:
|
Quick & Easy Cooking
|
