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Dark Chocolate Tart

How to make Dark Chocolate Tart:

Quantities

Ingredients
  A sweet pastry case, or the following:
200g (7oz) flour
125g (4.5oz) softened butter
120g (4.25oz) icing sugar
40g (1.5oz) powdered almonds
2 egg yolks

2

vanilla pods

For the filling
 
20ml cream
80ml whole milk
200g (7oz) dark chocolate, chopped into small pieces (70% cocoa solids is best)
1 large egg


Method

To make pastry:
1. Snap vanilla pods and remove seeds.
2. Place in a bowl, with the egg yolks.
3. Blend or mix powdered almonds and icing sugar together.
4. Add flour and salt, mix again.
5. Add butter and blend for a further ten seconds, or mix thoroughly.
6. Add egg yolks and vanilla seeds, mix until you have a smooth paste.
7. Roll into a ball, and chill for at least an hour in the fridge.

To make tart:
1. Preheat oven to 220°C (Gas 6).
2. Line a greased tart dish with pastry, and blind bake for 15 minutes. For a clean edge, trim rim after 5 minutes.
3. Gently bring cream and milk to the boil in a pan.
4. Remove from the heat, add chocolate while stirring constantly until combined.
5. Pour filling into cooled tart/pastry case.
6. Bake for 12 to 15 minutes.

Served with double cream poured over the top is DELICIOUS!

Thanks to
Rachael Burns from the United Kingdom for submitting this Dark Chocolate Tart recipe.

Added on 12 October 2007.

 

Click to here to submit your own recipe


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