RECIPES
Chocolate tart
By Miele
1 hour 15 minutes
Preparation time
45 minutes
Cooking time
12 serves
INGREDIENTS
Chocolate shortcrust pastry
250 g butter
215 g caster sugar
2 eggs
475 g plain flour
40 g cocoa
Pinch of salt
Filling
4 egg yolks
1 tbsp custard powder
5 tbsp caster sugar
200 g dark chocolate, chopped
450 ml cream
50 ml milk
METHOD
Chocolate shortcrust pastry
- In a freestanding mixer with paddle attachment, cream butter and sugar until pale and fluffy.
- Add eggs, one at a time, mixing to combine.
- Sift together flour, cocoa and salt. Add to the mixer and mix on low speed until just combined.
- Wrap in cling wrap and leave to rest for at least half an hour in the refrigerator.
Chocolate tart
- Roll pastry to approximately 3 mm and line a 30 cm rectangular flan tin. Chill in the refrigerator for 30 minutes.
- Preheat oven on Intensive Bake at 160°C with baking tray positioned on shelf position 1.
- Combine the yolks, custard powder and sugar in a saucepan. Add the chocolate, cream and milk and place over low heat, Induction setting 2. Whisk for five minutes or until chocolate melts and mixture is smooth. Remove from heat.
- Pour mixture into pastry case and bake for approximately 45 minutes, or until set.
- Remove from the oven, set aside to cool then place into the refrigerator to firm.
- Cut into individual portions, dust with icing sugar and serve at room temperature with seasonal berries and whipped cream.
APPLIANCE / FUNCTION
Miele
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