I recently spent the Easter weekend with my Mum in Cairns. I don’t get to see her as often as I would like, so this year I promised myself and her that I would make an effort to spend more time with her despite the 400 km distance between us.
So like the old days when I still lived at home, when we come together there is usually a lot of food related activities to be had! When I was little we would always be making something in the kitchen, usually baking on the weekends when we had time away from school and work.
Almost like making up for lost time, this weekend we baked up a storm, making two of these delicious chocolate tarts (one for Mum’s great neighbours and one for us) and one very yummy New York Baked Cheesecake, soon to be shared on The Strange Couple.
This tart is super easy and anyone should be able to make it. We did use a food processor but if you’re feeling strong enough you could mix the pastry dough by hand too. The chocolate filling is divine and ridiculously simple to make. You might consider this as the perfect dessert next time you’re entertaining guests (or just want something chocolaty for yourself!).
Prep time – 30mins, Cooking time – 30mins + 30mins setting time, Serves 8-10
1 ½ cups plain flour
¼ cup cocoa powder
¼ cup icing mixture
180g cold butter – chopped
½ cup cream
30g butter – chopped
200g dark cooking chocolate – chopped
- Preheat oven to 180 degrees C, and prepare a tart tin about 34 x 11.5cm with a little butter and flour.
- Sift flour, cocoa powder and icing mixture, place into a food processor with the cold chopped butter. Use the pulse setting to process the mixture until it resembles crumbs. Add about 3 table spoons of iced water and process again in pulses until the mixture comes together to form clumps. Ensure mixture is moist by pinching a bit of the mixture, if it looks too dry add a touch more iced water.
- When clumping, remove the dough from the processor onto a flat surface and roll out with a rolling pin to about 5mm thickness and make sure it will be long and wide enough to fit your tin. This recipe should yield more than enough dough to cover the dimensions of the tin.
- Lay the pastry into the prepared tin and lay some baking paper on top of the pastry and fill with dried rice or beans and bake for 15mins, remove the rice or beans from the pastry and bake for a further 15mins or until the pastry is dry and cooked through. Allow to cool.
- For the filling heat the cream, butter and chocolate in a small saucepan over a low heat until the chocolate begins to meld. Remove from the heat and stand, stirring often until melted and smooth.
- When pastry base is cool, pour in the chocolate mixture and smooth out.
- Place tart in the fridge until the chocolate has set.
- Serve with fresh cream and berries and enjoy!