Chocolate tart




1.To make pastry, process flour, sugar and butter until crumbly, add egg, process until ingredients come together. Knead dough on floured surface until smooth. Cover, refrigerate 30 minutes.
2.Roll pastry between sheets of baking paper (parchment) until large enough to line greased 24cm (9½ inch) round loose-based flan tin. Lift pastry into tin, press into base and side, trim edge, prick base all over with a fork. Cover, refrigerate 30 minutes.
3.Meanwhile, preheat oven to 200°C (180°C fan forced).
4.Make chocolate filling. Whisk eggs, egg yolks and sugar in medium heatproof bowl over medium saucepan of simmering water (don’t let water touch base of bowl) about 15 minutes or until light and fluffy. Gently whisk chocolate and butter into egg mixture.
5.Place flan tin on oven tray, cover pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans carefully from tin, bake about 5 minutes or until pastry has browned lightly. Cool.
6.Reduce oven temperature to 180°C (160°C fan forced).
7.Pour chocolate filling into pastry case. Bake about 10 minutes or until filling has set, cool 10 minutes. Refrigerate 1 hour. Serve dusted with sifted cocoa powder.

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