A to-die-for chocolate tart served with whipped cream. Light and fluffy with an awesome chocolate taste. The dough recipe makes two quantities of dough so you can freeze one for later. You could also totally cheat and buy a pre-made flan base.
Marie De Pasquale-Wilson
2½ cups (310g) plain flour
3/4 cup icing sugar
1 egg yolk
1 tablespoon cold water
300gm cooking chocolate
¼ cup (60g) caster sugar
2 eggs, beaten
1 teaspoon vanilla essence
½ cup (125ml) cup cream, whipped
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Place flour, butter and sugar in food processor until mixture resembles bread crumbs. Add egg yolk and cold water and process until mixture forms a dough. Add more water if needed. Mould dough into 2 flat shapes wrap in plastic and chill for 20 min. Roll out one of these pastry shapes to 3mm thick and line a buttered 22cm flan tin and freeze for 20 min.
Preheat oven to 180 degrees C. Line pastry with foil, fill the foil with uncooked rice or beans and blind bake for 15 min. Remove foil and rice and continue baking until pastry is a light golden colour. Take the case out of the oven but leave the oven on.
To make the chocolate filling: melt the chocolate in a double boiler - or in a mixing bowl over hot water - and set aside to cool. In a separate bowl, mix the eggs, caster sugar, vanilla essence and add to chocolate mixture.
Pour mixture into baked pastry crust.
Bake in preheated oven for 20 min. The filling will be runny in the center but will set on cooling so don't over cook. Cool slightly till filling sets and serve with the cream.