RECIPE BY @NUTORIOUS_
MAKES: One large tart to serve 12-14
PREPARATION: 20 MIN
COOKING: 20 MIN
RESTING: 40 MIN
SETTING: 60MIN +
WHAT'S IN IT?
375g butter, diced
185g icing sugar
550g plain flour
75g cocoa powder
3 large eggs (approx. 60g each)
600g Dark Chocolate
1 cup cream
2 tbsp. ground espresso
PUTTING IT ALL TOGETHER:
Preheat oven to 180’C fan forced/ 160’C conventional and using some butter grease the inside of a large tart tin and dust with flour.
Using a food processor or alternatively using a floured workbench combine together the diced butter, flour, cocoa powder and icing sugar and process till bread crumb like consistency is reached.
Add each egg one at a time and process for 30 seconds after adding each one.
After adding the third egg process for a few minutes until it just reaches a smooth dough consistency. Do not over work the dough.
Wrap the tart dough in cling wrap and rest in the fridge for 20 mins until chilled.
On a floured surface roll out the chilled dough to a thickness of around 1cm and place in the greased tart tin and return to the fridge to chill for a further 20 mins.
Once chilled, line the inside of the tart base with baking paper and baking beads/ uncooked rice and bake in the oven for 12 minutes.
After 12 minutes remove the tart from the oven, remove the baking beads/ uncooked rice and place back into the oven for a further 8 minutes. The tart will be ready when it feels firm when pressed.
Whilst allowing the tart base to cool prepare the ganache.
Place the cream and espresso in a saucepan and stir on medium heat until the mixture comes to a slight boil. Remove from the heat and pour over the dark chocolate.
Allow to sit for 30 seconds then stir until a smooth, silky consistency is reached with the ganache.
Allow the ganache to cool for 5 minutes.
Remove the cooled tart base from the tart tin and fill slowly with the ganache mixture.
Fill to just below the top and allow to set for an hour or more. To speed up the setting process place in the fridge and allow to set.