Chocolate Tart

Makes 20 cm/8 inch tart

Ingredients

• Chocolate Pastry

  • 120 gr flour

  • 20 gr almond flour

  • 20 gr cocoa powder

  • 50 gr powdered sugar

  • Pinch of salt

  • 60 gr unsalted butter, room temp

  • 1 large egg

  • 1/2 tsp vanilla extract or paste

• Chocolate Filling

  • 75 ml heavy cream

  • 75 ml milk

  • 50 gr sugar

  • 120 gr semi-sweet chocolate, finely chopped

  • 1 large egg

  • 1/2 tsp vanilla extract or paste

• Chocolate Ganache

  • 150 ml heavy cream

  • 75 gr semi-sweet chocolate

• To decorate

  • Cocoa powder

Instruction

1. For the filling, in a large bowl, sift flour, almond flour, cocoa powder, powdered sugar, and a pinch of salt. Mix with a hand mixer or a spatula to combine. Add butter, and mix again until it resembles wet sand. Add egg and vanilla, and combine until a dough forms. Wrap in cling film and leave it to chill in the fridge for 30 minutes.

2. Roll out the dough to a thickness of 1/3 cm - 1/8inch. Gently lift the dough by rolling it back to the rolling pin, and line the tart ring. Clean the extra dough from the edges. Chill in the fridge for 30 minutes.

3. Preheat to oven to 160°C/325°F.

4. To blind bake, crinkle a parchment paper about twice the size of the tart pan. Open it back up and place it in the tart crust. Fill it with rice, or beans, or baking beans. Bake for 15 minutes. Take out the parchment paper, and continue to bake for additional 10 minutes. Leave it to completely cool.

5. For the chocolate filling, heat cream, milk, sugar until sugar dissolves. Meanwhile, melt the chocolate in a microwave or in a bowl over a pan with barely simmering water. Stir chocolate into the cream mixture. Set aside to cool for 5 minutes. Add egg and vanilla and stir to combine. Process with an immersion blender until smooth. Fill the tart with filling, and bake for 20 minutes. Leave it to cool.

6. For the chocolate ganache, heat cream in a small saucepan. place chocolate in a medium-sized bowl, pour the boiling cream over the chocolate and leave it for 3-4 minutes. Mix to combine. Process with an immersion blender until smooth. Fill the tart with ganache and leave it to cool for 1 hour.

7. Dust the tart with cocoa powder. Enjoy!