Chocolate Nemesis Tart

Chocolate Tart

Oozing chocolate tart is, undeniably, the most delicious chocolate tart I have ever eaten - keep space for it. Seriously, you have got to be a true chocoholic to appreciate a slice of this indulgence.

Yield : 1 x 30cm tart

Sweet Pastry Base

Ingredients:

  • 250g butter
  • 125g white sugar
  • 1 egg
  • 470g cake flour
  • 1 teaspoon baking powder
  • 1 egg yolk

Method:

  1. Whisk the butter, sugar and egg together. Add the dry ingredients and bring the pastry together by kneading it slightly.
  2. Using your hands, thinly line a pie dish with the pastry. You won't use the whole amount and can freeze any extra. Dock the base with a fork, making holes in the base and side pastry of the pie. Place in the fridge to relax for 30 minutes. Bake at 150°C for about 20 minutes.
  3. Lightly whisk the egg yolk and smooth over the cooled pastry base. Put it back in the oven to cook for 5 minutes. This prevents the base from going soggy.

Chocolate Tart

Ingredients:

  • 450g salted butter
  • 675g dark chocolate- we use Belgium
  • 675g castor sugar
  • 10 whole eggs

Method:

  1. Line a greased tart case with sweet pastry. Blind bake. Cool.
  2. Melt butter and chocolate together.
  3. Remove from heat and allow to cool.
  4. Beat the sugar and eggs together until thick (about 5 minutes).
  5. Fold the cooled chocolate mixture into the egg mixture, stirring until combined.
  6. Pour the mixture into the tart shell.
  7. Bake at 140˚C for 35-40 minutes.
  8. Cool completely.

Please post your comments and any food-related questions below.
I look forward to hearing from you.