CHEEKY CHOCOLATE TART

Serves 8 Slices Why “cheeky”? Two reasons, number (1) it has loads of calorific ingredients, and number (2) it is made completely from scratch, pastry included. All jokes aside though, it really is worth all the hard work and calories, especially if you are a dark chocolate fan, like me!

INGREDIENTS

For the Tart Pastry Shell:

• 350g plain flour

• 125g unsalted butter

• 125g icing sugar

• 2 egg yolks

• 4 tbsp water

• a pinch of salt

For the Filling:

• 300ml fresh cream

• 4 tbsp castor sugar

• 90g unsalted butter

• 2 x 100g dark mint chocolate slabs, roughly chopped

• 2 x 100g 70% dark chocolate slabs, roughly chopped

• 100ml full cream fresh milk

• a pinch of salt

• optional* handful of hazelnuts, roughly chopped

METHOD

1. Preheat the oven to 180°C or 350°f.

2. Sift together the flour, icing sugar and salt. Add the butter and mix with your fingers until it reaches a “breadcrumb” consistency.

3. Add egg yolks, and water to mixture. Mix until all the ingredients are well combined. When the mixture has become a “dough”, wrap in some cling wrap and place into the fridge to chill for +-1 hour.

4. Once the dough has chilled, remove it from the fridge, roll out and place into a tart baking tin, using your fist to make sure the pastry fits snuggly around all inner corners of the tin.

5. Take a fork and dot the bottom of the pastry with a few piercings (this will prevent air bubbles from forming when the tart bakes).

6. Line some parchment paper on top of the pastry and fill with either dried beans or lentils. “Bake blind” in the oven for +-10 minutes.

7. Remove the tart shell from the oven and trim away the edges.

8. While your tart cools, prepare your filling.

9. On the stove-top place a pot onto a medium heat, then pour in the cream. Add the caster sugar and gently stir until it is dissolved.

10. Remove the cream mixture from the heat and add in the butter and chocolate pieces. Stir mixture until well combined, then add in the milk. Give the mixture one final stir, making sure all the ingredients have blended together.

11. Pour the cream and chocolate mixture into the tart pastry shell and leave to cool down for +-15 minutes.

12. Once the tart has cooled down, place it into the fridge to chill for +-1 hour.

13. Serve with a sprinkling of cocoa powder on top (or) scatter chopped hazelnuts on top, and eat alongside a hot cup of your favourite coffee.

I know this recipe seems like a lot of work, and it is! But, honestly, it is well worth it. Treat yourself and those you love with this super chocolatey tart. Also, if you are not a big fan of mint, swop it out for an extra two 70% dark chocolate slabs.

#food #baking #chocolate #dessert #tart #frenchpastry