Chocolate Tart Recipe by Doves Farm www . dovesfarm . co . uk
Ingredients :
For the sweet pastry :
• 150g Doves Farm Organic Plain White Flour
• 75g butter
• 25g caster sugar
• 3 egg yolks
• Butter , for dish
• Flour , for dusting
For the chocolate filling :
• 100g plain chocolate
• 200ml double cream
• 3 tbsp golden syrup
• Fresh berries , to serve
Method :
For the pastry : 1 . Preheat your oven to 180 ° C / Fan 160 ° C / Gas 4 .
2 . Rub some butter around the inside of a 20cm / 8 ” baking dish or insert a baking liner .
3 . Put the flour into a mixing bowl .
4 . Chop the butter into small cubes and add them to the bowl .
5 . Using a fork or pastry blender , work them together until the mixture resembles fine breadcrumbs .
6 . Stir in the sugar . 7 . Add the egg yolks and mix well .
8 . Using your hands gather everything together to form a smooth ball of pastry dough .
9 . Dust the work surface with flour , put the dough in the middle and sprinkle it with flour .
10 . Roll out the pastry out into a circle 5cm / 2 ” larger than your dish and lift it into the dish , or simply press the pastry into the dish using your fingers .
11 . Cut away any pastry that hangs over the edge of the dish .
12 . Prick the pastry all over with a fork .
To blind bake : 13 . Lay a large piece of parchment paper over the raw pastry , making sure all the edges are covered .
14 . Scatter ceramic baking beans ( or rice or flour ) over the parchment paper , spreading them evenly over the surface .
15 . Bake for 15-18 minutes then remove from the oven and carefully lift the parchment paper and contents off the pastry .
16 . Return the pastry to the oven and cook for a further 12-15 minutes .
17 . Take the dish out of the oven , remove the parchment paper and its contents and leave it to cool .
For the chocolate filling : 18 . Break the chocolate into squares and put them into a mixing bowl .
19 . Pour the cream into a saucepan and heat it gently . As soon as bubbles start to appear , remove the pan from the heat and pour the cream onto the chocolate .
20 . Stir until the chocolate has all melted into the cream .
21 . Add the golden syrup and stir to combine .
22 . Tip the mixture into the pastry case and leave to set .
23 . When cold , refrigerate or freeze until required .
TOP TIP : A few blueberries , raspberries or other berries add a great finishing touch to this delicious chocolate tart .
TOP TIP : If you prefer , you could make six 75mm / 3 ” tarts instead of one large one .
TOP TIP : This tart freezes well .
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