This recipe is a creation of Matt Moran of Aria restaurant, Brisbane. The quality of this chocolate tart depends on the quality of the chocolate that you use. Try serving it with a scoop of crme fraiche and a handful of fresh raspberries.
- 520 g single cream
- 350 g dark chocolate
- 100 g milk chocolate
- 100 g butter, diced into 5mm squares
- 5 eggs
- 3 egg yolks
- 375 g butter
- 185 g icing sugar
- 550 g flour
- 75 g cocoa powder
- 3 eggs
- Preheat the oven to 180°C.
- To prepare the pastry, mix the butter, sugar, flour and cocoa powder in a food processor on low until a bread crumb texture is achieved. Add the eggs one at a time until the pastry just starts to come together. Wrap the pastry in plastic wrap and leave to rest in the fridge for 2 hours.
- Roll out the pastry to an 8 mm thickness and ease into a 28cm tart tin. Gently press the pastry into the tin and trim the edges, then refrigerate until it is firm. Remove from the refrigerator, place a piece of grease proof paper over the pastry and then line with a layer of rice. Bake in the oven at 180°C for 12 minutes then remove the rice and paper and bake for a further 8 minutes. Once cooked, remove from the oven and set aside.
- Reduce the temperature to 150°C
- Pour the cream into a large saucepan and bring to a simmer, then remove from the heat. Stir in the butter and both types of chocolate until melted and combined then add the eggs and egg yolks. Pour the mixture into thepre-baked tart shell and bake for 15 minutes.
- To check if the tart is cooked gently wobble the tart it should only have a small wobble in the centre. Once cooked removed from the oven and allow to cool on a wire rack. Cut the tart into slices and place on plates. Sprinkle Dust with cocoa powder and serve with whipped cream.
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