Divine chocolate tart

Recipe from: 12/21/2000 12:00:00 AM
Ingredients 16
Servings 12


  • 250
  • 200
    icing sugar
  • fairly large pinch salt
  • 500
    cake flour
  • 4
    egg yolks
  • 60
    iced water (approximately)
  • 140
  • 150
    dark chocolate
  • 120
  • 8
    extra-large eggs
  • 240
    castor sugar
  • 45
    golden syrup
  • 50
    sour cream
  • a handful of berries


SHORTCRUST PASTRY: Cream the butter, icing sugar and salt together with a wooden spoon. Rub in the flour and egg yolks until the mixture resembles coarse breadcrumbs. Add the iced water and lightly gather the pastry to form a ball. (Avoid overhandling the pastry to prevent it from shrinking during baking.) Shape the pastry into a fairly thick roll, wrap in plastic wrap and chill for 1 hour. Divide the pastry roll in half and freeze one half (see tips). Cut the rest of the pastry roll into 5 mm slices and arrange in a 30 cm loose-bottomed pie pan. Press the slices together to form a crust. Trim the edges with your fingers or a knife. Chill once more (preferably in the freezer) for 1 hour. Preheat the oven to 180 ºC. Remove the pie dish from the freezer, line with baking paper and fill with beans. Bake for 10 minutes. Remove the paper and beans and brush the inside of the pie crust with whisked egg white. Bake for another 5 minutes, remove from the oven and allow to cool completely. Reduce the oven temperature to 150 ºC. FILLING: Slowly heat the butter, chocolate and cocoa in a fairly small saucepan. Stir slowly until the mixture is smooth, remove from the heat and allow to cool slightly. Beat the eggs and castor sugar in a separate bowl until light and creamy. Beat in the golden syrup and sour cream. Stir the cooled chocolate mixture into the egg mixture, mix well and turn the filling into the pie crust. Bake for 45 to 50 minutes until done. Remove the pie from the oven and leave for at least 45 minutes to cool. (The chocolate crust of the filling will form cracks and the filling will form a slight hollow.) Pile fresh berries on top of the tart just before serving and serve with a little sour cream if desired.

Read more on: bake  |  dairy

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