Best-Ever Chocolate Tart

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This show-stopping chocolate tart is topped with smooth mascarpone cream. It’s the perfect chocolatey treat for any celebration.

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Serves 16 Prep time 15 mins + cooling & 2 ¾ hours chilling time Cooking 45 mins

1¼ cups (185g) plain flour
⅓ cup (55g) icing sugar mixture
2 tbs cocoa powder
125g chilled butter, chopped
1 Coles Australian Free Range Egg yolk
1 tsp chilled water
150g milk chocolate, chopped
100g dark chocolate, chopped
1 cup (250ml) pouring (pure) cream or thickened cream
2 Coles Australian Free Range Eggs, lightly whisked

Mascarpone cream
300ml thickened cream
250g Coles Soft & Creamy Mascarpone
¼ cup (40g) icing sugar mixture
¼ cup (60ml) coffee liqueur or hazelnut-flavoured coffee syrup
Cocoa powder, to tint

1. Process flour, icing sugar, cocoa and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and water. Process until dough just comes together. Turn onto a floured surface and knead until just smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
2. Roll out dough on a lightly floured surface to a 15cm x 40cm rectangle. Line a 10cm x 34cm rectangular fluted tart tin with removable base with pastry. Use a knife to trim the edges. Place in the fridge for 15 mins to chill.
3. Preheat oven to 200°C. Line the pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights. Bake for 8-10 mins or until pastry is dry to touch. Reduce oven to 150°C.
4. Meanwhile, place combined chocolate and cream in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch water). Stir for 5 mins or until chocolate melts and mixture is smooth. Cool for 5 mins. Whisk in the egg.
5. Pour the chocolate mixture into the pastry case. Bake for 20-25 mins or until just set. Set aside to cool slightly. Place in the fridge for 2 hours to chill.
6. To make the mascarpone cream, use an electric mixer to whisk the cream, mascarpone, icing sugar and liqueur or syrup in a bowl until soft peaks form. Divide into 3 portions. Stir in enough cocoa powder to 2 portions to tint light and dark brown. Place the 3 portions in separate piping bags fitted with 1 plain nozzle and 2 fluted nozzles.
7. Pipe mascarpone cream over the tart, alternating between the colours. Place the tart on a serving plate and cut into pieces to serve.
8. Serve with torn raspberries.
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