Chocolate Tart

Serves 8

  • Chocolate pastry:
    1½ cups plain flour
    2 tablespoons Bundaberg Caster Sugar
    1½ tablespoons cocoa powder
    150g chilled butter, cubed
    1 egg yolk
    2 tablespoons cold water
    Filling:
    350g good quality dark cooking chocolate (we used Lindt 75% dessert chocolate), broken
    200mls thickened cream
    125mls milk
    1½ tablespoons brandy
    1 whole egg
    2 egg yolks
    to serve
    cocoa powder
    whipped thickened cream

1. Make pastry. Place flour, sugar and cocoa powder in a food processer and process until combined. Add butter and process until mixture forms an even texture. Whisk egg yolk and water together and add to flour mixture. Process until mixture forms a ball. Wrap pastry in plastic wrap. Refrigerate for 30 minutes.
2. Grease a 22cm loose bottom flan tin. Roll pastry out between 2 sheets of baking paper to form a 30cm circle. Line tin with pastry. Do not be concerned if the pastry tears, simply press torn edges together. Trim edges with a knife. Lightly prick the base of pastry case all over with a fork. Place pastry in the freezer for 15 minutes. Meanwhile, preheat oven to 200oC.
3. Line chilled tart case with baking paper, then fill with pastry weights, rice or dried beans. Bake 20 minutes. Remove baking paper and weights. Reduce oven temperature to 170oC. Bake pastry for a further 10 minutes or until firm to touch.
4. While pastry is baking prepare filling. Place chocolate in a heatproof bowl over simmering water (make sure the water does not touch the bottom of the bowl). Stir occasionally, until smooth. Remove from heat.
5. Combine cream, milk and brandy in a small saucepan and place over a moderate heat until hot (do not boil). Remove from heat and add egg and egg yolks. Whisk to combine. Pour cream mixture onto chocolate mixture and whisk to combine. Do not over whisk – mixture should be thick but not aerated.
6. Place tart shell on an oven tray. Carefully pour filling into tart shell. Place in oven and turn off heat. After 15 minutes filling should be firm to touch but still wobbly in the centre. Remove from the oven and allow to cool.
7. Remove from tin. Dust lightly with cocoa powder and serve with whipped cream.

Preparation time: 15 minutes (plus cooling)
Cooking time: 45 minutes