Dark Chocolate Tart with Cacao

by Cheryl Koh from 50 best recipe



Makes approx 5 tarts

Part 1: The tart shell

• 34g Butter
• 25g Icing sugar
• 14g Almond powder
• 11g Eggs (one egg = approx 50g)
• 56g Cake flour

1. Paddle butter and icing sugar until mixed
2. Add eggs and paddle until combined
3. Add almond powder and flour and mix until just combined
4. Flatten the dough and cling wrap, refrigerate for 6 hours
5. Roll the cold dough into a thin sheet and cut into circles slightly bigger than the mould
6. Line the tart moulds with the dough
7. Bake at 180C for 18 minutes, until golden brown
8. Remove the tart shells from the moulds and allow them to cool

Part 2: The chocolate filling

• 175g Whipping cream
• 150g Mexique Dark chocolate
• 1 egg

1. Bring the cream to a boil
2. Pour the boiling cream into a bowl with the chocolate
3. Let it sit for a minute, then stir
4. Mix in the egg until well combined
5. Fill the tart shell with the chocolate mixture and bake at 200C for 6 minutes
6. Once cooled, the tarts are ready to be served