|
Totally Chocolate Tart This recipe came from the website of Waitrose, a high end British Grocery chain. One day I'll convert the measurements to American. For now, you'll have to use a scale.
|
|
Ingredients: The Filling |
|
Directions:
Preheat oven to 325°F (170 C).
For the pastry, sieve the flour with the icing sugar and the cocoa powder. Chop in the butter or crumble together by hand, until the mixture looks like fine breadcrumbs. Work in enough yolk to hold the crumbs together - the amount needed depends on kitchen temperature and the butter's water content. Roll out to fit a 25cm tart tin, ideally with a removeable base. Prick the base with a fork and allow to rest in the fridge for 30 minutes. Line the pastry with foil and baking beans, and bake blind for 15 minutes in an oven preheated to 170°C/gas 3. Remove the foil and beans, turn up a notch and allow another 15 minutes to crisp the surface.
For the filling, melt the chocolate, butter and cream in a bowl over simmering water. In another bowl, whisk the eggs and the extra yolk till fluffy. Remove the bowl with the melted chocolate mixture (give it a quick whisk to blend) and reserve. Set the egg bowl over the simmering water and whisk until the texture firms a little. This takes about ten minutes - don't overheat or the egg will scramble. Remove from the heat, fold in the chocolate and pour it all into the tart case. If you have any filling left, don't overfill the case, hand it round as a sauce.
Bake at 350°F for 10-15 minutes, until the filling doesn't ripple if you push it with your finger. Serve warm.