Dark chocolate Jewish tart
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
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.
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.
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.