Chocolate peach tart

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6 servings Prep: 20 mins, Cooking: 40 mins
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A sweet sensation, this tart is a must-bake!

By Hope Malau September 10 2018
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Ingredients (15)

PASTRY
250 ml flour
30 ml cocoa powder
60 ml icing sugar — sifted
salt — pinch
125 g butter — cubed
1 eggs — beaten
FILLING
200 g dark chocolate — broken into pieces
250 ml cream
80 ml milk
60 ml castor sugar
30 ml jam — apricot
1 eggs
1 eggs — yolk only
2,5 ml vanilla — essence
6 peaches — stoned, sliced
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Method:

A sweet sensation, this tart is a must-bake!

Preheat a baking tray in the oven at 180 °C. Grease a 13 x 30 cm loose-bottom tart tin.

1. Sift the dry ingredients together in a large bowl with a pinch of salt.

2. Rub in the butter until it resembles fine breadcrumbs. Add the egg and briefly knead. Shape into a rectangle, wrap in clingfilm and chill for 30 minutes.

3 Roll out the pastry and fully line the tin. Trim off the excess pastry and prick the base with a fork. Line the tart case with baking paper, fill with raw beans or rice and blind-bake for 10 minutes.

4. Remove the baking paper and weights, bake for another 5 minutes. Remove from the oven and set aside to cool slightly. Reduce the oven temperature to 150 °C.

5. Filling Place the dark chocolate in a large bowl. In a small pot, gently heat the cream, milk and caster sugar, stirring constantly until almost boiling. Remove from the heat and pour over the chocolate. Stir until melted and set aside until slightly cooled.

6. Stir in the jam and whisk in the egg, egg yolk and vanilla essence. Carefully pour the mixture into the tart case.

7. Bake for 30 minutes until just set. Remove from the oven and cool in the tin for 20 minutes before carefully turning it out. Garnish with freshly sliced peaches.



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