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Indulgent Chocolate Tart
I used an 8 x 12 inch rectangular tin for this, which was slightly too big, but you don't particularly need to roll the pastry right out to fill up each side of the tin completely. As long as you can create a 'lip' around the whole thing to seal in the chocolate goodness, you're good to go! This cuts into 6 decent sized dessert slices, or 10 teatime squares! Skip to step 3 if you're using pre-made pastry. http://hungryjenny.blogspot.com/2010/05/friday-pie-day-indulgent-chocolate-tart.html Ingredients
- 200g dark chocolate, broken up
- 284ml double cream
- 6 tbsp dessicated coconut
- 3 tbsp brown sugar
- 2 tbsp butter
- 375g sweet shortcrust pastry
- OR
- 250g plain flour
- 100g cubed unsalted butter
- 3 tsp sugar
- Some water
- Pinch of salt
Directions
- Sift the flour into a bowl and mix in the sugar and salt. Rub in the butter until you get a breadcrumb texture.
- Add a bit of water and work the mixture into dough, gradually adding more water as needed. Wrap and refridgerate for half an hour.
- Roll out the pastry to line a rectangular tin. Create a 'lip' around the edges by pinching the pastry up. Prick the base with a fork, cover and stick in the freezer for about half an hour until hard.
- Bake the pastry for 15 minutes at 180 degrees C.
- In the meantime, put a saucepan on the lowest heat and pour in the cream and sugar.
- Take off the heat and add the chocolate and butter, stirring until melted.
- Scatter half of the coconut over the pastry base. Carefully pour over the chocolate mixture, then sprinkle the rest of the coconut over the top.
- Leave the tart to cool before putting in the fridge to set for at least half an hour.
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wow this is so rich and wonderful looking yum!
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