Chocolate tart

Chocolate tart

By
From
So French So Sweet
Serves
8-10

A chocolate tart is always a superb treat and one I particularly enjoy in the afternoon.

Ingredients

Quantity Ingredient
1 quantity * sweet pastry [rid:38808]
300ml cream
180g dark chocolate, chopped
1 large egg, lightly beaten
2 tablespoons dutch cocoa powder, for dusting

Method

  1. Preheat the oven to 200°C. Grease a 22 cm loose-based flan tin.
  2. Briefly knead the pastry to soften it, then roll it out on a well-floured surface to a thickness of about 3 mm. Gently wrap the pastry around the rolling pin and lay it over the prepared tin. Line the tin with the pastry and trim the edges. Prick the base of the pastry with a fork.
  3. Line the pastry with foil and fill with uncooked rice or dried beans. Bake the pastry for 10 minutes, then carefully remove the foil and its contents and cook for another 2–5 minutes or until the pastry is cooked and golden brown.
  4. Meanwhile, bring the cream to the boil in a saucepan. Remove from the heat, add the chocolate and stir until melted. Whisk in the egg.
  5. Pour the chocolate mixture into the pastry shell. Reduce the oven to 140°C and bake the tart for about 15–20 minutes or until the chocolate has slightly set. Set aside until cold, then refrigerate until ready to serve. Dust the tart with cocoa powder before serving.
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