- 1 2/3 cup (200g) Flour 9 Tablespoons (135g) Butter 2/3 cup (70g) Powdered sugar 1 Egg yolk ¼ teaspoon Vanilla extract 2 tablespoons Cocoa powder 1-2 Tablespoons of cold water or milk
- 3 x (3.5oz/100g) of LINDT Excellence 70%, chopped ¾ cup + 2 tablespoons (200g) butter 3 Eggs, lightly beaten 4 Egg yolks ¼ cup (50g) Sugar
For the basePreheat the oven to 350°/180°C.In a mixer or food processor, mix butter and sugar until creamed.Add egg yolk and vanilla extract. Combine flour and cocoa powder in
a seperate bowl and add to butter mixture.If necessary, add enough of the cold water or milk to bind the dough.Allow dough to rest in refrigerator minimum of 1 hour.Roll out dough (1/8 inch or 3mm) and place in greased form
(only 1/2 way up springform). If using a tart form let the dough
fall over the edges of the form and roll over it with a rolling pin to
crimp the dough to the tart form.Prick the bottom of the dough with a fork and bake blind
(8 inch (20cm) springform pan).To bake blind, line the inside of the pastry with parchment paper and
fill the form with uncooked rice or beans. This will prevent the sides
from collapsing and give the tart its shape. It will also prevent under
cooked pastry on the bottom of the finished tart.Bake for 10-15 minutes. Remove rice/beans and continue
baking an additional 10 minutes. Remove from the oven, set aside and
begin filling.The rice/beans can be reused for baking, but can no longer be eaten.
For the FillingMelt the chopped chocolate over water bath or in the microwave,remove from heat and set aside.In a separate bowl whip the eggs, egg yolks and sugar until doubled in volume.Melt the butter.Add the chocolate to egg mixture, fold in carefully.Add the melted butter, gradually pouring it down the side of the mixing bowl.Pour the filling into the pre-baked pastry and even out the surface with the back of a spoon.Bake at 350°F/80°C fir 35-40 minutes.Cool the tart in the form. Best served at room temperature.
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