Baked Decadent Cocoa Tart
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
8
- For the pastry
- 1 cup all-purpose flour (heaped)
- 0.333 cup butter
- water
- For the filling
- 1 cup sugar
- 1 Tbsp all-purpose flour
- 0.333 cup cocoa powder
- 2 egg yolks
- 1 egg
- 3 Tbsps water
- 1 tsp White vinegar
- ½ cup unsalted butter (melted)
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, until the mixture just comes together. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm|9"pie dish or tin.
3.
Roll out the dough on a lightly floured surface. Line the tin with the dough, pressing it into the base and sides, leaving 2cm|1" of dough hanging over the edge. Line the dough with baking paper and baking beans. Bake 'blind' for 10 minutes. Remove the beans and paper.
4.
For the filling: mix together the sugar, flour and cocoa and set aside.
5.
Whisk together the egg yolks and egg until well blended. Add the water and vinegar and whisk until frothy.
6.
Pour in the butter and whisk until combined.
7.
Gradually beat in the cocoa mixture until well mixed.
8.
Pour into the pastry case and bake for 30-35 minutes until the pastry is lightly browned and the filling is set.
