DARK CHOCOLATE CUSTARD TART
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.