Baked Chocolate Tart

Most people enjoy a good chocolate dessert – even if it’s just a sneaky treat every now and then! This one is a cracker!

A crisp tart shell with a baked chocolate filling that if baked correctly is rich and gooey and just set on top. Served warm with vanilla ice cream, it doesn’t get much better than that!

A few tips if you are going to give this recipe a try. Don’t overwork the pastry. For best short pastry the mixture should be just holding together before you roll it out. Secondly this recipe can be made as individual tarts (as shown) or as a large tart but baking times will vary. Lastly when baking, the tart is ready to be removed from the oven when the edges of the tart set and begin to puff but the centre still wobbles when the tray is moved.

Kid tip – Miss 6 helped by rolling out the pastry and filling the shells with rice for blind baking. Mr  2 helped polish them off. His verdict? “Yum, Dad.”

Prep time – 30mins

Cooking time – 30mins

Serves – 5 individual 12cm tarts or 1 Large tart

Ingredients

PASTRY

1 1/8 cups plain flour

1/8 cup sugar

2 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

6 tablespoons cold unsalted butter, cubed

1 large egg yolk, lightly beaten

1/2 teaspoon vanilla extract

1-2 tablespoons ice water

FILLING

225g dark chocolate

90g butter, cubed

2 eggs, lightly beaten

1/3 cup (80ml) heavy cream

1/4 cup (50g) sugar

1 teaspoon vanilla extract

Method

PASTRY

1. In a food processor add flour, sugar, cocoa and salt and pulse until mixed.
2. Incorporate the butter until the mixture resembles coarse bread crumbs.
3. Add the egg, vanilla and 1 Tbs of the water and mix for 30 seconds until the mixture is just coming together. If the mix is still dry add the rest of the water.
4. Turn the dough out onto a floured surface and form a disc, cover with plastic and place in the fridge for at least an hour.
5. If you are making individual tarts divide the dough into equal portions. On a floured surface roll out each portion to 3-4mm thickness.
6. Pre heat your oven to 170C.
7. Press the pastry into each tart pan making sure to press it into the corners. Prick the tart case with a fork and cover with a square of baking paper. Fill the shell with baking beads or uncooked rice.
8. Place the tart shells in a 170C oven for 15 minutes.
9. Remove the tart shells from the oven and set aside to cool.

 

FILLING

1. Melt the chocolate and butter in a saucepan over a low heat.
2. Once melted remove from the heat and allow to cool.
3. While the chocolate is cooling whisk the eggs, sugar, cream and vanilla essence in a bowl.
4. Whisk the chocolate into the egg mixture until combined.
5. Pour the filling into the shells and place back into the oven for 15 minutes. Larger tarts may take about 25 minutes. Remove the tarts from the oven when the filling begins to set and puff around the outside but still has a slight wobble in the centre. The filling will continue to set as it cools.

Serve with ice cream and berries or a creme anglaise!