Bittersweet Chocolate Tart is perfect for a fancy dinner party or a high tea, this decadent cake isn’t for the faint hearted! It is tremendously rich, so only teeny tiny slices and serve it with fresh double cream!
Method
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Place the flour, sugar and salt in a food processor. Add the butter and process for 10 seconds or until the mixture looks like breadcrumbs. Transfer the mix to a bowl and add the iced water little by little mixing with a blunt edged knife until the dough just comes together (don't over process). Lightly knead the dough into a smooth ball. Cover in plastic wrap and refrigerate for 30 minutes to rest then roll out and line a greased pie dish.
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Preheat the oven to 180 degrees. Add some baking paper over the top of the pastry and fill the pie dish with uncooked rice and bake for about 20 minutes. Take pastry out of the oven and remove the rice and baking paper, brush some egg yolk on the pastry to give it a lovely finish and pop back into finish browning about 5 minutes. Store the rice for use next time (don't eat it).
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In a microwave proof bowl, add the chopped chocolate and cream. Microwave uncovered on High for 2 minutes at a time, stirring well every minute and whisk. Keep heating until mixture whisks to a smooth consistency. Add the caster sugar and the egg and beat until smooth. Pour into the pastry shell.
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Bake for 20 minutes at 180 degrees or until just set. Allow to cool. To serve dust with sifted cocoa powder and chocolate curls.
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Tart is best eaten on the day it is made.
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Not suitable for freezing.
