For the cooks: Chocolate tart
25 Aug 2015
When you’ve got guests coming for dinner, the panic begins before you’ve even started cooking. Should you cook something new and impressive or go with an old faithful? Will this entrée go with that main? Do you buy the wine or do they? And most importantly, WHAT IS FOR DESSERT? Well, we’ve got at least one of those problems covered with Harveys Bar and Bistro’s chocolate tart recipe, a fool-proof dessert that you can whip up in advance. Just don’t be tempted to eat it before it reaches the dinner table. Ingredients (serves 12) Sweet short crust pastry (400g pastry per tart)
- 350g unsalted butter, softened
- 150g icing sugar, sifted
- 4 egg yolks
- 50ml cold water
- 500g plain flour, sifted
- 450ml cream
- 75ml milk
- 300g dark coverture chocolate
- 4 eggs
- 75g caster sugar
- 1 egg yolk for sealing tart base
- Cream butter and icing together.
- Add the egg yolks one at a time and gently mix, followed by the water very slowly, little by little.
- Gently fold in flour until just combined.
- Chill for 30 minutes or longer.
- Roll and line 30cm tart tin.
- Bake blind for 25 minutes at 180C (check after 20 minutes).
- Bring cream and milk to the boil.
- Remove from heat and add chocolate, stir until fully melted.
- Whisk the eggs and sugar together.
- Fold the chocolate mix with egg mixture.
- Brush the inside of blind baked tart shell with egg yolk and bake until it sets, just a minute or two. This helps keep the pastry from going soft.
- Pour strained mixture into the sealed blind baked tart shell.
- Bake at 130˚C until set, approx. 30 minutes however check after 25 minutes. The cooked mixture should still be wobbly.
- Cool before cutting and serving.