Dark cho­co­la­te Jewish tart

Sarie - - Contents -

UNLIKE THE NAME SUGGESTS, THIS TART IS NOT A TRADITIONAL JEWISH RECIPE. THE STORY BEHIND THE NAME IS HOWEVER LOST ... BUT THANKFULLY NOT THE RECIPE!

Makes 1 tart

BISCUIT LAYERS • 250 g (270 ml) soft but­ter • 300 g (535 ml) ca­ke flour, plus extra for dus­ting • 240 g (285 ml) cas­tor su­gar • 10 ml baking po­w­der • 30 ml co­coa po­w­der plus extra for dus­ting • 1 ml salt • 2 eggs, be­a­ten

FILLING • 110 g (195 ml) ca­ke flour • 30 ml co­coa po­w­der • 250 g (295 ml) cas­tor su­gar • 4 egg yolks • 5 ml va­nil­la es­sen­ce • 1 lit­re milk • dark cho­co­la­te sauce of your choi­ce

BISCUIT LAYERS

He­at the o­ven to 180 °C. Pla­ce the but­ter, flour, su­gar, baking po­w­der, co­coa po­w­der and salt in a food pro­ces­sor and mix on high speed. With the ma­chi­ne run­ning, add the egg until the mix­tu­re forms a dough. Ref­ri­ge­ra­te for 20 mi­nu­tes. Di­vi­de the dough in­to 7 e­qual-si­zed por­ti­ons. S­pray 8 sheets of baking pa­per well with non­stick food s­pray. Pla­ce the first ball of dough on a sheet of baking pa­per and dust well with flour. Pla­ce a­not­her sheet of baking pa­per on top and roll out a ci­r­cle of dough 5 mm thick. Re­mo­ve top sheet of pa­per and trans­fer the dough and baking pa­per that it is on to a baking tray. Ba­ke for 8–10 mi­nu­tes or until gol­den bro­wn. Re­pe­at with rest of dough.

FILLING

Be­at the flour, co­coa po­w­der, su­gar, egg yolks and va­nil­la to­get­her in a mix­ing bo­wl. Bring the milk to boi­ling point and pour o­ver the egg yolk mix­tu­re whi­le stir­ring. Pour the mix­tu­re back in­to the sau­ce­pan and whisk o­ver low he­at until thic­ke­ned. Let it boil for a­bout 5 mi­nu­tes. Re­mo­ve from the he­at and pla­ce plas­tic wrap di­rect­ly on the sur­fa­ce of the filling. Le­a­ve to cool.

To ASSEMBLE

Re­mo­ve the plas­tic wrap and spoon the filling in­to a pi­ping bag fit­ted with a 1 cm noz­z­le. Pla­ce the first ba­ked ci­r­cle of dough on a pla­te and then pi­pe the filling on top in a spi­ral. Top with the se­cond ci­r­cle of ba­ked dough. Re­pe­at until all the ci­r­cles and filling are u­sed. Pour cho­co­la­te sauce of your choi­ce on top and dust with co­coa po­w­der.

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