Dark Chocolate Tart with Hot Chocolate Sauce
Ingredients
Chocolate Sweet Pastry:
270 g salted butter
180 g caster sugar
2 large eggs
500 g plain flour
40 g cocoa powder
Chocolate Tart Mix:
510 g dark chocolate - 70% cocoa
355 ml double cream
210 ml whole milk
180 g whole eggs
Hot Chocolate Sauce:
300 g 70% dark chocolate
235 ml water
150 g caster sugar
2.5 g salt
Instructions
Chocolate Sweet Pastry Method - Step 1.
- In an electric mixer with paddle attachment fitted, cream the butter and sugar together.
Step 2.
- Beat in the eggs one at a time until smooth.
Step 3.
- Sift flour and cocoa powder together. Fold in the flour mix until the mix just starts to come together, then finish by hand to ensure its not over mixed.
Step 4.
- Divide into two and cling film flattened to 2 cm in thickness.
Step 5.
- Reserve in fridge for up to 10 days or freeze for up to 4 weeks.
Step 6.
- Roll the pastry to 3mm in thickness and line a 24cm fluted tart case with the pastry. Trim the excess but leave a good overhang of pastry. Dock the pastry with a fork.
Step 7.
- Blind bake at 160℃ for 30mins. Turn the pastry after 15 minutes, remove baking beans and cook for a further 10-15 minutes.
Step 8.
- Remove and cool slightly, then brush the inside of the tart case with melted cocoa butter.
Chocolate Tart Mix Method - Step 9.
- Pre heat oven to 140℃.
Step 10.
- Melt the chocolate over a bain-marie.
Step 11.
- Bring the cream and milk to a boil and remove from heat.
Step 12.
- Whisk the eggs until pale and fluffy. Then pour the cream mixture over the eggs and whisk together. Pass the mixture through a sieve over the chocolate and whisk gently to emulsify.
Step 13.
- Pour the mixture into the blind baked pastry case and bake for 18-20 minutes or until just set with a slight wobble in the middle. Remove from oven and place tray onto a wire rack to cool.
Hot Chocolate Sauce Method - Step 14.
- Place all ingredients into a pan. Bring to the boil and stir occasionally.
Step 15.
- Reduce the heat to a simmer for 1 minute, at approximately 70℃. (Use NEFF's Frying Sensor to guarantee perfect results)
Step 16.
- Remove from heat and leave to cool.
Step 17.
- Heat up to temperature when needed.
