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Chocolate Tart with Chocolate Pastry

by Charlotte Jain (follow)
Dessert (1081)      Chocolate (537)      Pastry (93)     
The ultimate chocolate pastry, ready to make at home for a luxurious dessert. Add some strawberries and cream to serve!

Preparation Time: 30 minutes (plus chilling time)
Cooking Time: 25 minutes
Makes: 10 servings


To make the pastry

1 1/2 cups plan flour
1/4 cup cocoa powder
1/2 teaspoon salt
1/2 cup caster sugar
150g butter, cubed, room temperature
3 egg yolks, lightly whisked

To make the chocolate filling

300g dark chocolate, chopped
1 1/4 cups pouring cream


To make the pastry

Sift and mix together the flour, cocoa, and salt.

Stir in the sugar.

Use your fingertips to rub the butter into the cocoa mixture until the mixture resembles coarse bread crumbs.

Add the whisked egg yolks. Use your fingertips to incorporate the egg yolk into the mixture until a coarse dough forms.

Press the dough into a rough ball using your hands.

Place the dough onto a lightly floured flat surface. Lightly knead the dough to evenly spread the butter and eggs through the dough until smooth.

Form the dough into a ball. Wrap the ball in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 200 C. Lightly grease 6-10 mini tart tins (or a single long flan tin).

Slice the dough into 6-10 even pieces. Roll each piece out to about 4-5mm thick. (If using a single flan tin, roll all of the dough into a rectangle shape)

Fit the pastry into each tart tin, or the flan tin. Trim any overhanging pastry.

Line the pastry with baking paper. Will with uncooked rice or baking beans, then bake at 180 C for 10 minutes.

Take out the baking paper and beans/rice and bake for another 15 minutes.

Remove the pastry from the oven and allow it to cool on a wire rack.

To make the chocolate filling

Place the chopped chocolate into a heatproof mixing bowl.

Place the cream in a saucepan. Over low heat, heat the cream and bring it to just a simmer. Remove the cream from the heat.

Pour the cream over the chocolate and let it stand for 1-2 minutes.

Stir the cream and chocolate until the chocolate melts and the mixture is smooth.

Allow the ganache to cool slightly, stirring occasionally.

Pour the chocolate filling into cooled pastry shells.

Refrigerate fro at least 1 hour, ideally 3 hours, or until the filling sets.

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