I never think of myself as a risk-taker, I think of myself as safe and steady but in reality, I may not play it so safe. which can be a good thing sometimes right?? I mean, I did start this Facebook page, despite my fears of being laughed at, not to mention that Youtube video I made …
Another risk I took was to make this chocolate tart for the breaking-bread experience. You would think I would make something true and tried for my guests or an all-time favourite. NOPE not me. I decided to make something new and hoped it would taste good and look good. WTH, what was I thinking?? Or maybe not…
What’s that saying "I have no special talent I am only passionately curious" and it’s true, sometimes curiosity just takes over me. Lucky for me curiosity didn’t kill the cake and it has actually become a family favourite. This chocolate tart is, I was going to say sooooo yummy (again) but I’m going to try and sound like a pro, so here we go: This is a silky smooth, semi-sweet chocolate tart which looks impressive and will knock your socks off after your first mouthful and it until the last bite. Another great thing about it is that it’s easy to make even for beginners, so don’t be afraid, go for it.
150g butter (room temperature)
1/2 cup castor sugar
2 cups plain flour
1/4 cup almond meal
1 egg yolk
Juice of 1/2 lemon
2 teaspoons vanilla extract
1 tablespoon iced water
Chocolate Filling 400g dark chocolate (I used dark chocolate chip)
1 cup thickened cream
1/2 cup full cream milk
2 small eggs beaten
1/2 cup cocoa for dusting (I think it’s too bitter so I used half cocoa half chocolate drink powder)
Topping (optional)300 mls pure cream
2 tablespoons sugar
In an electric mixer beat butter and sugar together until light and fluffy. Add flour and almond meal and stir well to combine.
Add egg yolk, lemon juice, vanilla and iced water and stir to combine. Shape dough with hands to form a disc shape. Wrap in plastic wrap and refrigerate for 1 hour.
Grease a large fluted tart tin (I used a rectangular shaped one) 24cm. Roll out dough on a lightly floured surface to 5mm thick. Roll the dough onto the rolling pin and transfer it to the tin. Press gently around the base and trim edges with a sharp knife. Place in the fridge to chill for 30 minutes.
Preheat the oven to 180c, line the base and sides of the uncooked pastry with non-stick baking paper. with uncooked rice, dried beans or ceramic baking weights. (this is called blind baking and stops the pastry base rising during cooking).Blind bake dough for 5 minutes or until edges are golden. Set aside.
Chocolate filling and assembly
Bring cream and milk to simmer in a saucepan over medium heat until bubbles form at the edges. Remove from heat and add chocolate and stir for 1-2 minutes. Let it cool for another minute then stir in beaten eggs.
Reduce oven to 130c, remove the baking paper and rice, beans or weights and pour the chocolate mixture into tart and bake for 30-35 minutes. NO MORE.
Set aside to cool down completely
Whip pure cream with sugar. Using a piping bag, decorate the top of the tart with little kisses shapes and sprinkle with coco powder.
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!
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