Chocolate tart


"The chocolate tart at Brass is one of the most delicious desserts I've tasted. Would chef Darren Taylor reveal how he makes it?"
Damien Wise, Bondi, NSW

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You'll need

400 gm dark chocolate (56% cocoa solids), finely chopped 260 ml pouring cream 120 ml milk 2 small eggs (50gm each), lightly beaten For dusting: Dutch-process cocoa To serve: vanilla ice-cream   Sweet pastry 150 gm softened butter 100 gm caster sugar 250 gm (1⅔ cups) plain flour 25 gm almond meal 1 egg yolk Juice of ½ lemon Seeds of ½ vanilla bean

Method

  • 01
  • For sweet pastry, beat butter and sugar in an electric mixer, add flour and almond meal and stir to combine. Add egg yolk, lemon juice, vanilla seeds and 1 tbsp iced water and stir to combine. Pat into a disc, wrap in plastic wrap and refrigerate to rest (1 hour). Roll out pastry on a lightly floured surface to 5mm thick, line a 24cm-diameter fluted tart tin, trim edges and refrigerate to rest (30 minutes). Meanwhile, preheat oven to 180C. Blind bake tart until edges are golden (10-12 minutes), remove paper and weights, bake until base is golden (7-8 minutes) and set aside.
  • 02
  • Meanwhile, place chocolate in a bowl, set aside. Bring cream and milk to the simmer in a saucepan over medium heat, add to chocolate, stand until chocolate melts (1-2 minutes), stir to combine, cool slightly, then stir in beaten egg.
  • 03
  • Reduce oven to 130C. Pour chocolate mixture into tart and bake until just set with a slight wobble in centre (30-35 minutes). Set aside to cool, dust with cocoa and serve at room temperature with ice-cream.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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