Chocolate Tart

Happy Father's Day to all the Aussie Dad's out there! We always enjoy celebrating Father's Day and making a fuss of my husband and Dad - two fantastic Dad's. Of course no celebration is complete without some yummy food! Sarah was in charge of dessert today and made us the most amazing Chocolate Tart - made with a delicious chocolate shortcrust pastry, and filled with a rich, smooth, baked chocolate filling . We served it with fresh strawberries and vanilla ice-cream. Yummm. 

Chocolate Tart

To make a 10 inch (23 cm Tart):

PASTRY (PATE SUCREE CHOCOLAT)

INGREDIENTS

• 1 1/8 cups all-purpose flour
• 1/8 cup sugar
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 1/4 teaspoon salt
• 6 tablespoons (3 ounces ) cold unsalted butter, cut into small pieces
• 1 large egg yolk, lightly beaten
• 1/2 teaspoon pure vanilla extract
• 1-2 tablespoons cold heavy cream or ice water

Method:

1. Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolk, vanilla and 1 tablespoon water/cream, and process until mixture just begins to hold together (no longer than 30 seconds). If dough is too dry, add remaining water/cream.
2. Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

CHOCOLATE FILLING

INGREDIENTS:

8 oz (225g) dark chocolate
6 tablespoons (90g) butter, cut into 1/2-inch cubes
2 eggs, lightly beaten
1/3 cup (80ml) heavy cream
1/4 cup (50g) sugar
1 teaspoon vanilla extract
icing sugar (confectioners sugar) for dusting

METHOD:

1. Roll out the pastry dough to 3-4 mm (1/8th inch) thickness and line the tart pan, making sure you press it well into the pan. Prick the dough with a fork and fill it up with dried beans and bake in a preheated oven at 170C/340F for about 17-20 minutes until it looks slightly golden and firm. Let it cool.
2. For the filling: Melt the chocolate and butter in a saucepan over low heat, stirring until smooth, then remove from the heat and cool for 5 minutes. Whisk together the eggs, cream, sugar, and vanilla extract in a bowl. Whisk the chocolate mixture into the egg mixture until combined.
3. Pour the filling into the cooled crust. Bake until the filling 1 inch from edges is set and slightly puffed but center wobbles when pan is gently shaken, 20 to 25 minutes. (The center will continue to set as it cools.)
4. Dust with icing sugar when cool. 

I think this Chocolate Tart is destined to become a family favourite!

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