I call this Double Chocolate Tart as it has a rich dark biscuit pastry chocolate shell, filled with – wait for it – dark and milk chocolate! So maybe it’s a triple chocolate tart?
This was our dessert for Easter Sunday lunch, on March 27. It’s rich, dense, bitter sweet and a little goes a long way.
I served the tart with strawberries, some of them chocolate dipped, and fresh figs, which in Sydney in our warm and sunny Autumn, are ripe and plentiful. And whipped cream, just to cut through the “chocolateyness”.
For the pastry:
175g unsalted butter
75g icing sugar
2 free-range egg yolks
200g plain flour
50g dutch cocoa
For the filling:
150g milk chocolate
150g dark chocolate
2 free range eggs +1 egg yolk lightly beaten
Strawberries, dark chocolate, fresh figs, or any other fresh fruit of your choosing. Orange segments would be lovely!
I make this pastry recipe in the food processor, but you could do it in an electric mixer or by hand. I use the food processor because it’s easy.
Preheat the oven to 180 degrees C.
Cream the butter and icing sugar together in a food processor. Add the eggs and yolk and mix thoroughly. Sift the flour and cocoa. Have 25ml of cold water ready. Add a little of the water and all of the flour/cocoa mix and pulse using the processor, stopping every now and then to scrape down the sides of the bowl. Add as much of the water as you need so that the pastry comes together into a ball. Remove from the processor, wrap in cling wrap and chill for 30 minutes.
Roll out the pastry on a surface dusted with flour until about 5mm thick. This pastry is quite soft and delicate, be gentle, and you may need a little extra flour for rolling out. Line a 18cm or 20cm loose-bottomed tin with a circle of baking paper. The smaller tin gives you a slightly higher filling, the bigger a flatter tart.
Carefully line the tin with the pastry. Have a bit of overhang of pastry at the top – you can trim this after baking. Chill for 30 minutes. Line the pastry case with more baking paper and baking beans or rice and bake for 15 minutes. Remove the paper and the beans and return the pastry case to the oven for 5 minutes until golden. Leave to cool in the tin, then trim any pastry edges.
To make the filling, place both kinds of chocolate in a large heatproof bowl. Put the cream in a saucepan on the stovetop and gently bring to a simmer. Immediately pour the hot cream over the chocolate. Leave for a few minutes while the chocolate melts, then stir to make sure the chocolate and cream is combined. Stir through the lightly beaten eggs, then pour the mixture into the tart shell.
Put into the oven, turn the temperature down to 140 degrees C. Bake for 1 hour or until the filling is just set and wobbles in the middle if you gently move the tin. The shallower the filling, the less time the tart will take. As with so much cooking, your cook’s judgment is needed here to know when the filling is just right!
Remove from the oven and let cool in the tin. Place in the fridge and chill for at least an hour. I made the chocolate tart the day before and chilled overnight. Bring the tart to room temperature before serving.
Serve with any fresh fruit you fancy. I dipped some strawberries in melted chocolate, and scattered these with fresh strawberries and fig quarters on the the top of the cake. A dollop of whipped cream looked good too.