really like B-dubs.
I made something extremely chocolatey last night and fed it to my unsuspecting in-laws.
I rarely make tarts. I've been known to dabble in tarts of the lemon persuasion, but I seriously felt like some serious chocolate yesterday, so I found a recipe that struck my fancy and lost myself in a cloud of cocoa powder.
The recipe, which is from Taste.com, is a goodun! My pastry dough was a little too soft-- so I kneaded it on a heavily floured surface to firm it. If yours is not-quite-right, you can do that or perhaps just chill it for longer than 30 minutes.
Also, if I make it again, I might play around to make it a creamier chocolate rather than a richer chocolate. It was DEEVINE, but INTENSO. Or maybe instead of the chocolate pastry, do a regular shortcrust. Or maybe put some MINT in it! Oh boy.
Chocolate Tart with Chocolate Pastry
125 g (just over 1/2 cup) chilled butter (I used margarine and it was fine-- or perhaps the marg is to blame for my pastry dough's softness)
1 cup flour
1/3 cup icing sugar
1/4 cup almond meal
1/4 cup cocoa powder
1 egg yolk
4 egg yolks
1 tablespoon custard powder
2 tablespoons castor sugar
200g chopped dark chocolate
300ml cream (couldn't find soy cream substitute in time)
1 cup milk (I used soy)
1. Place butter, flour, icing sugar, almond meal, and cocoa powder in the blender and process until it's like breadcrumbs. Add egg yolk.
2. Knead on floured surface. Shape into a disc, cover in plastic wrap, chill for 30 minutes.
3. Preheat oven to 200C (390F).
4. Roll pastry to 4mm thick (or so) and line tart pan with it, trimming the top edges to make it beautiful. Chill 15 minutes.
5. Line pastry with baking paper and fill with dry rice or beans. Bake for 10 minutes.
6. Remove beans/rice, bake 5 minutes.
7. Reduce oven temperature to 160C (320F).
8. Combine yolks, custard powder, and castor sugar in a saucepan. Add chopped dark chocolate, cream, and milk, and place over low heat. Cook, whisking occasionally, for 5 minutes.
9. Pour chocolate custard mixture into pastry. Bake 20 minutes.
10. Chill before serving with cream and raspberries.