CHOCOLATE TART
TARTE AU CHOCOLA
Recipe from Le Cordon Bleu
INGREDIENTS
For the Pastry (Blind baking mix)
120g Icing sugar
120g Butter (unsalted)
1 Whole egg
1 Egg yolk
260g Plain flour
50g Cocoa powder
For the Filling
280 gms Dark chocolate, melted
140ml Fresh cream
140ml Milk
80 gm Egg yolks
55 gm Caster sugar
Few drops Vanilla essence
METHOD
1. Preheat oven to 180oc. Sift icing sugar, add finely chopped butter. Creaming method, mix until pale. Add eggs and whisk until smooth. Fold in sifted flour and cocoa powder. Mix gently until smooth and refrigerate.
2. Shape into a flat disc, wrap in cling film and chill for 30 minutes. Roll out the pastry approx. 2mm thick onto lightly floured silicone paper and line flan tin. Do not dock. Chill for 15-20 minutes.
3. Place flan tin on a baking tray and blind bake for approx. 15 minutes. Remove blind baking mix and bake for a further 5-10 mins until the pastry is completely cooked in the centre. Remove from oven and cool.
Bon Apetit!
