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This is a super intense chocolate tart with a delicate chocolate biscuit base. It's incredibly rich so I guess only die hard chocoholics need apply....
In a food processor put the flour, cocoa, sugar and salt and blend.
Add butter and process for 20 seconds until mixture looks like crumbs.
Add egg yolk and water and pulse til mixture comes together.
Wrap dough in cling film and flatten into a disc shape.
Refrigerate for an hour.
Lightly grease a 23cm tart tin with a removable base.
Roll out dough between 2 sheets grease proof paper to fit tin.
Peel off top sheet and invert dough into tin - making sure it fits in well.
Prick base all over with a fork and refrigerate for 1/2 hour.
Preheat oven to 180 C.
Line tart base with crumpled baking paper and fill with baking beans or rice.
Blind bake for 7 mins.
Remove paper and beans and put back in oven for another 7 mins. Cool.
Put cream in a medium saucepan over medium heat and bring to boil.
Remove from heat and stir in chocolate until melted and smooth.
Stir in butter and liqueur until combined.
Pour into baked pastry shell.
With a skewer, drop little rounds of cream all over tart and then drag skewer through cream very gently to create a pattern.
Refrigerate for 2-3 hours to set.
You can use any flavour liqueur that you like or even brandy.
You don't have to do the decorative bit on the top if you don't want.
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