Baked Dark Chocolate Tart
A silky, melt-in-the-mouth baked dark chocolate tart with a sweet vanilla pastry base and crunchy granola topping. This tart is irresistibly indulgent and rich, making it perfect for sharing with friends and family.
- Pastry Base
- 1 2/3 cups Chantal Organics White Flour
- 125g cold butter, cubed
- ⅓ cup caster sugar
- 1 tsp vanilla extract
- 1 egg, beaten
- Chocolate Filling
- ⅔ cup milk
- ⅔ cup cream
- 250g dark chocolate, roughly chopped
- 2 eggs, beaten
- 1 1/2 Tbsp Chantal Organics Rice Syrup
- Chantal Organics Cocoa Crunch & Raspberry Granola
To make the pastry base, place the flour and butter in a food processor. Pulse until the mixture resembles breadcrumbs.
Add the caster sugar, pulse a few times to combine and then add the vanilla and egg. Pulse until a dough starts to form.
Tip out the dough onto a clean working surface and press it together into a disk. Cover with plastic wrap and place it in the fridge to chill for at least 30 minutes or until firm.
Roll out the pastry on a lightly floured working surface to 5mm thickness, large enough to cover the base and sides of a 23cm loose bottom tart tin.
Line the greased tart tin with the pastry, trim the edges and prick the base with a fork. Place in the fridge to chill for 30 minutes. Preheat your oven to 180°C bake.
Place the tart on a baking tray and line the pastry base with baking paper. Fill with dried baking beans or rice. Bake for 20 minutes, then remove the baking paper and beans and return to the oven for a further 5-10 minutes until golden. Allow to cool on a cooling rack while you make the filling. Reduce your oven to 140°C bake.
To make the chocolate filling, heat milk and cream in a small saucepan over medium heat until almost simmering. Add in the chocolate and remove from the heat. Whisk until smooth.
While whisking, slowly add in the eggs and mix until smooth. Stir through the rice syrup, then pour into the tart base.
Place in the oven to bake for 35 minutes or until almost set with a slight wobble. Allow to cool completely.
Remove from the tin and place on a serving plate.
Decorate with cocoa crunch and raspberry granola.
To make this tart Easter-themed, decorate with Easter eggs and chocolates for some festive fun.
Use dried baking beans and dried uncooked rice when filling your pastry tart base. This will weigh down the pastry so it maintains its shape while baking. Once they’ve cooled down, store them away and reuse them again, as they’ll no longer be edible. You could also use pie weights.
Accompany this chocolate tart with some whipped cream and seasonal fresh fruit for an indulgent treat.
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