Warm Chocolate Tart

Ingredients

Tart shell pastry:

Icing sugar 280g
Unsalted butter 400g
Coco powder 80g
Egg yolk 200g
Plain flower 720g
Salt 8g

Chocolate tart filling:

70% dark chocolate 250g
Unsalted butter 460g
Sugar 540g
12 x whole eggs
Salt 2g

Method

Make your tart shells; sift cocoa powder and icing sugar. Transfer to bowl. Add in cold cubed butter and scrape down the sides and bottom of the bowl. Combine with egg yolk. Sift in the flour and combine well. Form into dough. Flatten the dough and shape it into tart shell moulds. Wrap and store in the refrigerator overnight.

Make your tart filling; In a large bowl, combine chocolate, butter, salt and 280 g of your total sugar. Warm over very low heat, stirring occasionally until all mixed. Allow to cool. Whisk all the eggs and remaining sugar to a fluffy, ribbon consistency. Fold the egg mixture into the cooled chocolate mixture in thirds, pausi

Continue Overleaf

Method Cont.

ng to mix through properly. Transfer the mixture into piping bags. Pipe chocolate filling into tart shells. Bake for 9 minutes at 160°C preheated.

To serve
Serve hot (be warned, the centre of the tart will be very hot). Sprinkle with a pinch of sea salt to garnish and serve with your favourite choice of ice cream.