Ingredients
Method
1.Grease 24cm-round loose-based flan tin.
2.Blend or process flour, icing sugar and butter until crumbly. Add egg yolks and enough of the water to make ingredients just come together. Knead pastry on floured surface until smooth. Enclose with plastic wrap, refrigerate 30 minutes.
3.Roll pastry, between sheets of baking paper, until large enough to line tin. Lift pastry into tin, press into base and side, trim edge. Cover, refrigerate 30 minutes.
4.Preheat oven to 200°C (180°C fan-forced).
5.Place tin on oven tray, line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes, remove paper and beans. Bake further 10 minutes or until pastry is browned lightly, cool. Reduce oven to 180°C (160°C fan-forced).
6.Meanwhile, whisk whole eggs, rind, cream, caster sugar, chocolate, sifted cocoa powder and liqueur in medium bowl until combined. Pour chocolate mixture into pastry case.
7.Bake tart about 30 minutes or until filling is set, cool.
8.Stir extra chocolate and extra cream in small saucepan over low heat until smooth. Spread warm chocolate mixture over top of cold tart, refrigerate until set. Decorate with Ferrero Rocher halves.
