Dark Chocolate Tart with Gula Melaka Butterscotch
Serves 8 INGREDIENTS For the dough:
175g plain flour 75g icing sugar
tsp salt 115g unsalted butter, cubed 1 egg yolk 1 tbsp whipping cream
tsp vanilla extract
For the chocolate ganache:
115g bittersweet chocolate
cup whipping cream 30g unsalted butter,
For the gula melaka butterscotch:
160g gula melaka 50g unsalted butter 60g whipping cream
Combine the flour, sugar and salt in a food processor. Add the butter and pulse 15 times. Add the egg yolk, cream and vanilla extract to the mixture and process for another 12 seconds.
Flatten the dough into a 15cm-wide disc and wrap it in cling film. Chill for 1 hour.
Preheat the oven to 180 deg C. Roll the dough to a 3mm thickness then use it to line a 23.5cm tart-shell mould. Prick the base of the dough with a fork, then line it with baking paper and weigh it down with red beans. Bake for 15min. Remove the beans when the tart shell is ready.
Place the ingredients for the chocolate ganache in a stainless steel bowl. Whisk over a pot of boiling water over medium heat, until the chocolate is melted and well mixed with the cream and butter.
Pour the chocolate ganache into the baked tart shell and chill for 2 hours or overnight.
To make the gula melaka butterscotch, melt the gula melaka and butter in a saucepan. Remove from heat and whisk in the cream. Set aside to cool.
Remove the tart from the fridge and pour the gula melaka butterscotch over the chocolate ganache. Keep chilled (for up to five days) until ready to serve.