A decadent classic chocolate tart perfected in its details. As seen at Margaret River Gourmet Escape 2015
Makes 2 tarts
- 150 g unsalted butter, softened
- 75 g castor sugar
- ½ tsp salt
- 125 g plain flour
- 50 g rice flour
- 50 g unsweetened cocoa powder
- 1 egg, lightly beaten
- 200 g 72% good quality dark cooking chocolate
- 190 ml (¾ cup) pouring cream
- 80 ml (⅓ cup) milk
- 1 egg, lightly beaten
- To make the tart shells, put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until pale and creamy.
- In a bowl, sift together the salt, flours and cocoa powder. Using a spatula or food processor, fold the flours into the butter mixture until just coming together. Do not overwork or base will shrink. Tip the rough contents onto a work surface and, using the heel of your hand, press down and spread the dough away from you. Repeat up to three times. Scrape the dough together and divide it into two balls.
- In-between to pieces of baking paper, flatten each ball and using a rolling pin roll out to roughly 5mm thick. Refrigerate for a minimum of 30 minutes.
- Remove top layer of baking paper. Using a 22cm round open ended pastry ring (tart ring) Place on top the dough and run the tip of a knife around the inside of the ring to remove any excess dough.
- Preheat the oven to 160 C. Bake the tart bases in the oven for 10–12 minutes until the dough is dry. Once firm and cool, lightly beat the egg and using a pastry brush, paint a thin layer across the cooled bases.
- Return to the oven for 3 minutes to set the egg. This will prevent the base from going soggy once the filling is added.
- To make the filling, Heat cream and milk in a small saucepan and bring to the boil. Take off heat and pour over coarsely chopped chocolate in a heat-proof bowl. With a wooden spoon or spatula, mix carefully without forming any bubbles until the mixture becomes smooth and silky in consistency. Making sure heat is at 50 degrees, lightly beat the egg then add add to the chocolate mixture until fully incorporated.
- Reduce the oven temperature to 100 C (210 F). Pour the filling evenly between the two tarts. Bake for 8–10 minutes until the filling is just set. It should still have a slight jiggle. Leave to firm and serve at room temperature within 2–3 hours. Do not refrigerate or the tart filling will lose its texture.
This is an edited extract from Best Kitchen Basics by Mark Best
What Equipment you need: