DARK CHO­CO­LATE CUS­TARD TART

Friday - - Good Food -

Prep time 25 mins Cook­ing time 1 hour 10 mins Makes 1 tart

250g soft­ened but­ter 300g cake flour, plus ex­tra 240g caster sugar 2 tsp bak­ing pow­der 2 tbsp co­coa, plus ex­tra for sift­ing 2 eggs, beaten

FOR THE FILL­ING

110g cake flour 2 tbsp co­coa 250g caster sugar 4 egg yolks 1 tsp vanilla essence 1 litre milk Dark cho­co­late sauce of your choice

Pre­heat the oven to 180°C. Place but­ter, flour, sugar, bak­ing pow­der, co­coa and a pinch of salt in a food pro­ces­sor and pulse on high un­til mixed. Add eggs while mixer is run­ning and blend un­til it forms a ball of dough. Place in the fridge for 20 min­utes. Di­vide into 7 por­tions.

Spray 8 sheets of bak­ing pa­per with non-stick cook­ing spray. Place one ball of dough on a sheet of pa­per and sprin­kle with flour. Place another sheet on top and roll out disc of 5mm thick. Re­move top sheet and place pa­per with disc on a bak­ing tray.

Bake for 8-10 min­utes or un­til golden brown. Re­peat with rest of the dough, bak­ing each disc in­di­vid­u­ally. Mean­while, to pre­pare the fill­ing,

whisk to­gether flour, co­coa, sugar, egg yolks and vanilla in a mix­ing bowl. Bring milk to the boil and pour over. Trans­fer mix­ture to a pan over a low heat and whisk un­til it thick­ens. Stir for 5 min­utes or un­til cooked. Re­move from heat and place a sheet of cling film di­rectly over the hot mix­ture. Leave to cool. Re­move cling film and spoon into a pip­ing bag with 1cm noz­zle. Place first cooked bis­cuit disc on a plate, pipe fill­ing in a spi­ral on top and place sec­ond bis­cuit over. Con­tinue to stack with bis­cuits and fill­ing.

Pour cho­co­late sauce, sift co­coa over.

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