Chocolate Tart

Ingredients

• 3/4 cup pastry flour
• 1/2 cup self raising flour
• 100 g sweet butter
• 2 tablespoons icing sugar
• 1 egg yolk
• 2 tablespoons water
• 200 g dark chocolate (at least 60% cocoa)
• 1/2 cup sugar
• 1/2 teaspoon vanilla bean paste
• 300 ml cream
• 1 pinch salt
• 2 eggs

Directions

1. 1

   Preheat oven to 200°C.

2. 2

   Combine flours, icing sugar and butter in a food process and combine. Add egg yolk and water and process until pastry is combined. Be careful with the water you may not need all.

3. 3

   On a lightly floured surface roll out the pastry to fit a 22cm flan pan or pastry ring. Refrigerate 15 minutes

4. 4

   Cover pastry case with parchment paper and fill with pastry beads or rice and blind bake for 15 mins, remove from oven.

5. 5

   Remove pastry beads/rice. Reduce oven temperature to 180°C.

6. 6

   Break up chocolate and place in a dish and place over simmering water to melt the chocolate. Add the sugar, vanilla paste, cream, combine.

7. 7

   Remove from heat and add the eggs and salt.

8. 8

   Pour into pastry case and bake for 25 to 30 mins until set.

9. 9

   Just before serving sprinkle with icing sugar and serve with whipped cream.