A fine tasty chocolate tart recipe which is easy to make and will make everyone want more.
IngredientsServes 6
Pastry 150g/5oz plain flour 2 tsp cocoa powder 2 tsp icing sugar pinch of salt 50g cold butter (cut into pieces) 1 egg yolk ice cold water
Ganache Filling 200g plain chocolate 2 tbsp unsalted butter (soft) 250ml double cream 1 tsp dark rum (optional) chocolate curls for garnish
Lightly grease a 22cm loose based fluted tart tin. Sift the flour, cocoa, icing sugar and salt into a food processor, add the butter and process until the mixture is like fine breadcrumbs. Tip the mixture into a large bowl, add the egg yolk and add just enough ice-cold water to bring the pastry together. Turn out onto the work surface and dust with more flour and cocoa and roll out the pastry about 7.5cm larger than the tin. Carefully lift the pastry into the tin and press to fit. Roll the rolling pin over the tin to neaten the edges and trim the excess pastry. Fit a piece of baking parchment into the tart shell, fill with baking beans and chill in the fridge for 30mins.
Remove the pastry case from the fridge and bake in a preheated oven, 190C/375F, for 15min, then remove the beans and paper and bake for a further 5 min.
To make the ganache filling, chop the chocolate and put in a bowl with the softened butter. Bring the cream to the boil, then pour onto the chocolate, stirring weel add the rum (if using) and continue stirring to make sure the chocolate is melted completely. Pour into the pastry case and chill for 3 hours. To serve the chocolate tart garnish it with chocolate curls/shavings.
Lightly grease a 22cm loose based fluted tart tin. Sift the flour, cocoa, icing sugar and salt into a food processor, add the butter and process until the mixture is like fine breadcrumbs. Tip the mixture into a large bowl, add the egg yolk and add just enough ice-cold water to bring the pastry together.
