Name: Double chocolate tart
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 10
Ingredients: Pastry; 1 1/4 cup plain flour; 1/3 cup icing sugar; 1/4 cup cocoa; 150 gram butter, chilled, chopped; 2 egg-yolks; 1 teaspoon iced water; 4 egg-yolks; 2 eggs; 1/4 cup caster sugar; 300 gram dark chocolate, melted, plus; 60 gram extra; 1/3 cup thickened cream; 1 teaspoon vanilla extract; whipped cream, to serve

Ingredients

Pastry

1 1/4 cup plain flour

1/3 cup icing sugar

1/4 cup cocoa

150 gram butter, chilled, chopped

2 egg-yolks

1 teaspoon iced water

4 egg-yolks

2 eggs

1/4 cup caster sugar

300 gram dark chocolate, melted, plus

60 gram extra

1/3 cup thickened cream

1 teaspoon vanilla extract

whipped cream, to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 24cm loose-bottom flan pan.

2.To make pastry; sift flour, icing sugar and cocoa together into a large bowl. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add egg-yolks and water and mix to a soft dough. Transfer to a lightly floured surface. Knead lightly until smooth. Wrap in plastic wrap and chill 30 minutes.

3.Roll out pastry between two sheets of baking paper to a 26cm circle. Ease dough into pan. Trim edges and chill 30 minutes. Bake blind tor 15 minutes. Remove weights and bake for a further 10 minutes. Reduce oven to moderately slow, 16O°C.

4.In a large bowl, combine yolks, eggs and sugar. Beat with electric mixer until pale and thick. Fold in chocolate, cream and vanilla. Pour mixture into pastry case. Bake for 25-30 minutes, until filling is set. Cool.

5.Meanwhile, melt the extra chocolate in a snap-lock bag, snip the end and pipe in Christmas tree shapes on baking paper. Let set. Serve tart topped with cream and chocolate christmas trees.

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Ingredients

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