Recipes for the Busy Family: Chocolate Tart

Ingredients (serves 8)

Place the butter, flour, icing sugar, almond meal and cocoa powder in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until almost smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 200°C. Roll pastry on a lightly floured surface to a 4mm-thick disc. Line the base and side of a 23cm (base measurement) round, fluted tart tin with removable base. Use a sharp knife to trim the edges. Place in the fridge for 15 minutes to rest.
Place the tart tin on an oven tray. Line the pastry with baking paper and fill with rice or beans. Bake in preheated oven for 10 minutes. Remove the rice or beans and bake for a further 5 minutes or until pastry is just cooked through. Reduce oven temperature to 160°C.
Meanwhile, to make the filling, combine the yolks, custard powder and sugar in a saucepan. Add the chocolate, cream and milk and place over low heat. Cook, occasionally whisking with a balloon whisk, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat.
Pour the chocolate custard mixture into the pastry case. Bake in oven for 20 minutes or until custard is just set. Remove from oven and set aside to cool completely. Place in the fridge to chill.
Place on a serving plate. Top with raspberries and serve with thin cream.

250g good dark chocolate
150g butter
3 tbs golden syrup
3 eggs plus 1 yolk
30g plain flour
50g caster sugar
6 x 10cm ready-made tart shells or 1 x 23cm tart shell made using 2 quantities of pastry (see related recipe)
Cream or creme fraiche, to serve

Preheat the oven to 180°C.
Melt the chocolate, butter and syrup in a bowl over a pan of simmering water. Set aside to cool.
In a separate bowl, whisk eggs, yolk, flour and sugar. Gradually add the chocolate to the egg mixture. Pour into the tart shells and bake for 15 minutes (or 25 minutes for the large tart). The filling will wobble slightly; but will firm on cooling. It is meant to be moist. Serve with cream or creme fraiche.

Process flour, icing sugar and butter until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until dough comes together, adding more water if necessary. Turn out onto a lightly floured surface. Knead until smooth. Shape into a 2cm-thick disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 24cm (base) loose-based, round, fluted flan tin. Roll pastry between 2 sheets of baking paper until 4mm thick. Line tin with pastry. Trim excess. Refrigerate for 30 minutes.
Place tin on a baking tray. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 12 to 14 minutes. Remove paper and weights or rice. Bake for 5 to 7 minutes or until light golden. Set aside to cool. Reduce oven temperature to 160°C/140°C fan-forced.
Meanwhile, make filling: Using an electric mixer, beat egg yolks, eggs and caster sugar together until thick and creamy. Fold in cream and chocolate.
Pour filling into pastry case. Bake for 25 to 30 minutes or until just set. Set aside to cool. Refrigerate until chilled. Dust with cocoa. Serve.