Fine Chocolate Tart
Fine Chocolate Tart
Ingredients
- Plain flour 150 gm
- Cocoa powder 2 tsp
- Icing sugar 2 tsp
- Salt a pinch
- Cold butter, cut into pieces 50 gm
- Egg yolk 1
- Ice-cold water as required
Ingredients for Ganache Filling
- Plain chocolate 200 gm
- Unsalted butter, softened 2 tbsp
- Double cream 250 ml
- Chocolate curls to serve
Method
- Lightly grease 9inch lo0se based or tart tin, sift the flour, cocoa, icing sugar and salt into fo0d process0r, add the butter and process until the mixture resembles fine breadcrumbs. Tip the mixture into a large bowl, add the egg yolk, and add just en0ugh ice-cold water to bring the pastry together. Turn out into a work surface dusted with m0re flour and cocoa and roll out the pastry about 3inches larger than the tin.
- Carefully lift the pastry into the tin to neaten the edges and trim the excess pastry. Fit a piece of baking parchment into the tart shell, fill with beans and chill in the refrigerator for 3minutes.Rem0vd the pastry case fr0m the refrigerator and bake in a preheated oven, 190°C for 15minutes, then rem0ved the beans and paper and bake for 5 minutes.
- To make the ganache filling, chop the chocolate and put in a bowl with the softened butter. Bring the cream to the boil, then pour into the chocolate, string well, continue string well to make sure the chocolate is melted c0mpletly. pour into the pastry case and chill for 3 hours, serve decorated with chocolate curls.
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