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:
- 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.
- 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
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:
- 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!
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I spy with my little eye… breakfast, lunch, and dinner!!
This looks so good. And the strawberry really gives the finishing touch. Thank you for the recipe (:
Thanks for this recipe! Anything with gooey chocolate is going to be a hit with us.
This definitley looks like my kind of recipe! Chocolate, chocolate, and more chocolate, especially with a silky smooth chocolate filling… I’ll go for that! YUM
Yummy !This looks amazing! Have pinned it and will hve to try it out!
That sounds delicious. I like the idea of the chocolate shortcrust pastry!
Oh my. Just oh my.
That looks delicious! I must try this recipe. Best wishes, Pj x
Enjoy 🙂 We haven’t had one for a while – must make one for Easter.