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Chocolate tart

Recipe from: 4/3/1997 12:00:00 AM
Ingredients 13
Servings 16


  • 500
    cake flour
  • 125
  • 45
    icing sugar
  • 150
    cold butter, diced
  • 5
    vanilla essence
  • 90
    iced water
  • 400
    dark chocolate, broken into squares
  • 500
  • 2
    extra-large eggs, separated
  • 65
    dark rum
  • pinch cream of tartar


Preheat the oven to 220 ºC (425 ºF). Spray two 24 cm loose-bottomed pie dishes with non-stick spray. Sift the cake flour, cocoa and icing sugar into the bowl of the food processor. Add the diced butter and process until the mixture resembles breadcrumbs. Add the vanilla essence and water through the spout while the food processor is running and mix until the mixture forms a ball. Add more water if necessary. Remove from the food processor and wrap in plastic wrap. Chill for about 30 minutes. Roll out the pastry until about 3 mm thick and use to line the pie dishes. Chill once more and trim the edges. Line the crust with a layer of baking paper and fill with dried beans or rice. Bake for 15 minutes before removing the beans and paper. Bake for another 5 minutes or until the crust is done. Cool completely. Melt the chocolate and half the cream over low heat or boiling water. Remove from the heat and add the egg yolks, remaining cream and rum. Cool. Whisk the egg whites and cream of tartar until stiff peaks are formed and fold into the mixture. Pour into the crust and chill overnight until stiff. Transfer to pretty serving platters.

Read more on: bake  |  dairy

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