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Whirlpool tips
To melt the chocolate: Break the chocolate apart and place it in a microwave safe bowl. Melt on 350-500W for 2 minutes. Stir and continue for 3-4 minutes stirring every minute. Stop the melting when some parts are still un-melted, they will melt when stirring carefully afterwards.
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Chocolate tart
Cooking Time
: 20 minutes
Preparation
: 40 minutes plus chilling
Ingredients
Serves 6-8
175g plain flour pinch salt 125g cold butter, cubed 40g icing or caster sugar 2 egg yolks filling: 200g plain chocolate 50g butter 2 large eggs 2 large egg yolks 2 tbsp caster sugar 100ml double cream
Preparation
To make the pastry, place the flour, salt and butter in the bowl of a food processor. Process until the mixture resembles fine breadcrumbs, then add the sugar. Add the egg yolks, one by one and process until the mixture starts to come together. Turn the dough out onto a lightly floured surface and knead briefly into a bowl. Wrap in cling film and chill in the fridge for 30 minutes. Roll out the pastry onto a lightly floured surface and use to line a 23cm (9in) loose-bottomed tart tin. Chill for 15 minutes. Preheat the oven to 190°C. Line the pastry with parchment paper and baking beans, and bake in the oven for 10 minutes. Remove the paper and beans and bake for a further 5-10 minutes or until the pastry is a light golden colour. Let it cool. To make the filling, melt the chocolate and butter together in the microwave or in a bowl over a pan of barely simmering water. Whisk the eggs, egg yolks and sugar together until thickened. Stir in the cooled chocolate mixture and cream. Pour into the pastry case and bake for about 20 minutes or until just set. Let cool and serve with crème fraiche or whipped cream.
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