Deeply satisfied chocolate tart

This tart is really good esp. for anyone who fall in love with really dark chocolate (aha, I am, I really like dark chocolate and this tart is like dark chocolate in a tart form). I have to warn any people who don’t have a great love for dark chocolate, stay away from this one, because you may find this tart is too bitter for you sweet tooth, cause the main flavor of the tart came from 70% cocoa solids dark chocolate (very intense and pleased). The recipe is an adaptation form………..by …..one of my dearest chef, and I think after you taste this deeply dark chocolate tart you may agree with me.

Fifteen chocolate tart

makes 2 tarts (size 18cm)

Grease a loose-bottomed 18 cm X 2 tart pans tin with butter.

Sift the flour and cocoa powder together.

To make the pastry:

Cream the butter, sugar and salt, together then fold in eggs and the flour- cocoa powder mixture.

When the mixture looks like coarse breadcrumbs, gently work it together until you have a ball of dough, then flour it lightly.

Wrap the dough in cling film and put it in the fridge for at least an hour.

Remove it from the fridge, roll it out, line your tart tin with it and put it in the freezer for half an hour.

Preheat the oven to 180°C/350°F/gas 4 and bake the pastry case blind for around 12 to 15 minutes or until firm and almost biscuit-like.

Remove from the oven and turn the heat down to 170°C/325°F/gas 3.

To make the chocolate filling:

Put the milk, cream and sugar into a saucepan and slowly bring to the boil, stirring gently. Take off the heat and add the broken chocolate, whisking until smooth, then add the eggs and whisk again. Pour the filling into a jug.

Carefully pour in the filling into the baked tart case and put the tart back in the oven and bake for 15 minutes. It is cooked when the filling still has a slight wobble to it. It will firm up a little as it cools down.