Sydney's Brass Bistro may be closed, but this beautiful chocolate tart by chef-owner Darren Taylor lives on.
- 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
- 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
- 1For 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.
- 2Meanwhile, 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.
- 3Reduce 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.