Dark Chocolate Tart
 
 
Ingredients
Chocolate Short Pastry
  • 140g All purpose Flour
  • 100g butter
  • 25g cocoa powder
  • 60g pure icing sugar
  • 1 egg yolks
  • pinch of salt
Chocolate Tart Filling
  • 80ml Milk
  • 200ml cream
  • 200g Dark Couverture
  • 1 Egg, beaten
Instructions
  1. For the tart. Sieve dry ingredients, rub in butter till crumbly. Add egg yolks. Roll out dough. Pin out to about 3mm thick, line on a 10" tart dish. Chill before baking. Blind bake partly. Well, in the sense that it’s just half cooked. Bake at 180 for about 15-20 minutes
  2. For the filling. Boil milk and cream. Pour over chocolate and stir to melt. Add egg and stir till well combined. Pour into tart mould and bake at 150 C till set (8-10 minutes). When it sets, it wouldn’t be wobbly if you shake it. Like, creme brulee. Put in fridge to cool. Demould and serve with fresh raspberries. Or, just plainly dust it with icing sugarr
Recipe by Swee San's Kitchen at http://thesweetspot.com.my/dark-chocolate-tart/

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