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.
To make a 10 inch (23 cm Tart):
PASTRY (PATE SUCREE CHOCOLAT)
- 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.
- 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.
- 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.)
- Dust with icing sugar when cool.
I think this Chocolate Tart is destined to become a family favourite!