You need to use 70% chocolate, or the filling won't set.
(Serves 6 - 8)
- 280 g (500 ml) cake flour
- 210 g (250 ml) caster sugar
- Pinch of salt
- 15 ml cacao
- 190 g (210 ml) unsalted butter, diced
- 2 egg yolks
- 15 ml cold water
Combine flour, caster sugar, salt, cacao and butter in food processor until it resembles bread crumbs. Beat together the egg yolks and water. Add to flour mixture and combine to form a dough. Cover dough with cling wrap and refrigerate for at least 2 hours. Preheat oven to 180 °C. Roll dough on a surface sprinkled with flour and line a greased loose-based quiche pan of about 23 cm with it. Put a large sheet of baking paper on top and fill with dry beans. Bake for 20 minutes. Make sure the pastry is cooked through - the tart doesn't go back in the oven. (Remember, you can only use the beans for next time's blind baking, not for anything else.) Chocolate filling
- 200 g 70% dark chocolate, broken into chunks
- 300 ml cream
- 30 ml cacao, sifted
- Chocolate curls
Put chocolate and cream in a bowl that fits over a pot of just-boiled water. Let the two melt together. Stir now and then. Add cacao and mix well. Pour into pastry shell and refrigerate until set. Serve with chocolate curls and whipped cream.