Tuesday, 19 April 2011

You are a Chocolate Tart!


I made a chocolate tart the other day and I was overjoyed by how easy it was. I am not blessed in the pastry/pudding area, this is mainly due to my lack of patience, but i have been forcing myself to try everything. I find it really hard making puddings because I never know how they're going to turn out until they're cooked but the best thing about this tart is you can most certainly taste the chocolate filling before you pour it in the case! Its heavenly! Tip: always make a third more of the filling for your own consumption during cooking! I even made my own pastry and it went surprisingly well but if you dont have time you can just buy pre-made pastry in the supermarket!. I strongly recommend you give this one a go! 

Easy a pie Chocolate Tart

Pastry (if you don't have time to make pastry just buy some ready made shortcrust pastry from any supermarket!)
300g unsalted butter
110g Icing sugar
2 Free Range Eggs
500g Plain Flour

For the Chocolate Filling
300g Dark Organic Chocolate (Green and Blacks do a great cooking choc)
100g Milk Chocolate
50g Butter
100g Caster Sugar
400ml Double Cream
1/2 Tsp Vanilla Extract


To make the pastry, simply beat the butter and icing sugar until light and fluffy. By hand this will take about 10 mins. Add the eggs and beat in until the mixture is smooth. Sift in the flour and mix until it comes away cleanly from the bowl. Mould into a ball, wrap in cling film and pop in the fridge for 2 hours.

After the two hours, pop the oven on to 200c. Roll the pastry out on lightly floured surface until its about 3-4mm thin. Gently lift it onto a 28cm flan tin and push in the sides carefully. Line the pastry with baking paper, fill with rice and bake blind for about 17mins/until golden. Remove rice and paper and bake for a couple more mins. Leave to cool.

To make the filling simply bring the cream, sugar, butter and vanilla to a simmer on a low heat and then add in the chocolate. Once all the chocolate has melted pour the filling into the cooled pastry case. Pop it in the fridge for two hours. Add a few chocolate shavings and then indulge!



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