Friday, December 10, 2010

Rich Chocolate Tart

Rich Chocolate Tart
Yield: 1 8-9 inch tart

Tart shell
Adapted from: The Ottolenghi Cookbook (
USA | UK | India)
In case you’re looking for tips on making the perfect tart dough, head over to Pie Dough 101.

12 0z (330g) plain flour
3.5oz (100g) icing sugar
6 oz (180g) butter
1 egg yolk
2 tbsp cold water

Chocolate Filling

8 oz (225g) dark chocolate
6 tablespoons (90g) butter, cut into 1/2-inch cubes
2 eggs, lightly beaten
1/3 cup (80ml) heavy cream
1/4 cup (50g) sugar
1 teaspoon hazelnut extract
cocoa powder for dusting

a 9 inch (20-cm) tart pan
Pastry blender (optional)


  1. Put the flour and icing sugar into a bowl and rub the butter either with your finger with gentle, quick movements or with a pastry cutter until you achieve breadcrumb like texture. Add the egg yolks and cold water until the mixture comes together.
  2. Remove the dough from the bowl and knead gently. Flatten to form a thick disk and wrap it in cling film and chill it for at least an hour.
  3. Roll out the dough to 3-4 mm (1/8th inch) thickness and line the tart pan, making sure you press it well into the pan. Prick the dough with a fork and fill it up with dried beans and bake in a preheated oven at 170C/340F for about 17-20 minutes until it looks slightly golden and firm. Let it cool.
  4. For the filling: Melt the chocolate and butter in a saucepan over low heat, stirring until smooth, then remove from the heat and cool for 5 minutes. Whisk together the eggs, cream, sugar, and hazelnut extract in a bowl. Whisk the chocolate mixture into the egg mixture until combined.
  5. Pour the filling into the cooled crust. Bake until the filling 1 inch from edges is set and slightly puffed but center wobbles when pan is gently shaken, 20 to 25 minutes. (The center will continue to set as it cools.)
  6. Dust with cocoa powder when cool. Eat!

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