Chocolate Tart By Tom Walton - OzHarvest #HereForHope
| Serves: 8 people | Recipe course: Desserts | Total time (min.): 125 |
Ingredients
Pastry
250g plain flour
150g icing sugar
150g unsalted Devondale Butter
Pinch salt
2 egg yolks
¼ cup milk
Filling
285g cream
200g milk
450g dark chocolate, chopped or buds
3 eggs
Cocao powder to serve
250g cream, whipped to firm peaks
Method
1 - For the pastry, use a Kenwood mixer with a paddle attachment. Sift the flour, icing sugar, and salt together into the mixer bowl. Add the butter and mix until a breadcrumb texture forms. Whisk together the egg yolks and milk then mix into the flour mix until just combined.
2 - Shape the dough into a disc, wrap and refrigerate for at least 2 hours. Preheat an oven to 170C. Use a rolling pin to roll the dough on a floured surface to a 5mm thick disk to line a 28cm tart shell. Refrigerate the lined tart shell for 30 minutes then trim the edges and line with baking paper and rice or dried beans to weigh it down.
3 - Blind bake for 15 minutes, remove the paper and weights and continue baking for another 10 – 15 minutes until golden. Place the tart onto a baking tray ready to be filled and baked again. Reduce the oven temp to 150C.
4 - While the tarte shell is baking, heat the cream and milk to scalding then pour over the chocolate and mix well to a smooth ganache. Add the whisked eggs to the chocolate and mix well then pour into the tart shell once it is ready. Carefully place the filled tart into the oven and bake for 25-30 minutes until baked but still a little wobbly in the centre.
5 - Let cool to room temp, about 1 hour then serve dusted with cacao and the whipped cream