Sunday, 20 November 2011

Recipes - Rich Chocolate Tart

This is another recipe sourced from taste.com.au.  I found it under the guise of an Easter recipe, but really, it can be decorated with anything and enjoyed all year round.  A word to the wise - this is deadly!  Why?  For one, it's really easy to throw together and two, it is delicious! You only need a sliver so this cake can serve 12.


Ingredients
250g dark chocolate
200g butter, cubed plus 125g butter, room temperature, cubed
6 eggs plus 1 egg yolk
1/3 cup caster sugar
2 cups plain flour
3/4 cups icing sugar
1 tsp vanilla extract
1 tbs chilled water
12 cherries
extra icing sugar and vanilla mascarpone, to serve


Step 1 - Place flour, icing sugar and 125g room temperature cubed butter in a large bowl.  Rub between finger tips until mixture resembles bread crumbs.  
Step 2 - Make a well in the centre and add egg yolk, vanilla and water.  Combine with a butter knife until dough just comes together.
Step 3 - Turn out onto a lightly floured surface and knead until mixture has formed a smooth dough.  Roll into a ball, flatten slightly, wrap in cling wrap and refrigerate for 30 minutes.
Step 4 - Preheat oven to 190°C and place a large flat tray inside.  Grease a 26cm fluted, loose bottom tart pan.  
Step 5 -  Use a rolling pin to roll out dough between two pieces of baking paper into a 1/2 cm thickness.  Line tart pan with pastry and trim excess.  Place in freezer for 15 minutes to firm.
Step 6 - Remove from freezer, line with baking paper and fill with dried beans or uncooked rice.  Place on hot tray and bake for 10 minutes.  Remove baking paper and rice and return to oven for a further 10 minutes, until just golden.  Remove from oven and set aside.
Step 7 - Place remaining butter into a microwave proof bowl along with chocolate and microwave for 2 minutes on medium-high heat, stirring after one minute. Set aside.
Step 8 - Place eggs and caster sugar in a new bowl and beat with an electric mixer for 4 minutes.  Pour in chocolate mixture and beat until combined.
Step 9 - Pour chocolate mixture into pastry case and bake for 18-22 minutes, until a crust has formed.  Remove from oven and leave at room temperature to cool. When cool, transfer to fridge for at least 2 hours to set.
Step 10 - Decorate with cherries, dust with icing sugar and serve with vanilla mascarpone on the side. 





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