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Chocolate tart

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 (12/3 cups) plain flour 25 gm almond meal 1 egg yolk Juice of ½ lemon Seeds of ½ vanilla bean


  • 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.

“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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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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