After a week of glorious weather, it was a daunting prospect to have the two grandchildren (2 & 6) stay on what was reported to be a diabolical weather weekend. So far, we haven’t experienced the rain we had been led to expect but nevertheless we planned lots of indoor activities.
As we often cook together my granddaughter had asked to make “chocolate tarts”. I was able to dig this old recipe out of my books – it’s super easy (if you’ve started trying the pastry). I halved the recipe and made six small tarts just for fun. Very delish!
Jo’s Chocolate Tart
Ingredients – pastry case
1 cup plain flour
90g cold butter
2 tbsp caster sugar
1 egg yolk (add the white to the chocolate mix)
2-3 tbsp cold water
Rub the butter into the flour
Mix in the sugar
Whisk the egg yolk lightly into 2 tbsp of water and add to the flour mix. Mix roughly and quickly (using hands if necessary) incorporating all the dry mixture. Add a bit more water if necessary but keep the mixture dry.
Refrigerate for half an hour then roll out and place in a greased 20cm loose bottom tart tin
Tear off a square of alfoil, big enough to fill the pastry case, grease it and lay over pastry, pressing gently into the edges
Pop the pastry into the freezer ready to cook whenever you need to finish the tart. It’s happy in the freezer for a few days if necessary.
When ready to use, heat the oven to 180 degrees
Pop the tart into the oven (including the alfoil) for ten minutes then remove the alfoil gently and pop back into the oven for another 5 minutes
Reduce the oven temperature to 130 degrees for cooking the tart with filling
Ingredients – the filling
400g dark chocolate (I like @ 45-50%, but if you want 70% that’s OK too)
300ml thickened cream
2 eggs & 1 egg white lightly beaten
Chop the chocolate (either with a sharp knife or in the kitchen whiz) and place into a bowl
Put the milk and cream over medium heat, to warm till not quite boiling
Pour the milk and cream over the chocolate and allow the chocolate to melt for a minute or two before stirring to combine. Allow to cool somewhat before whisking in the two beaten eggs
Pour the mixture into the pastry case and pop into a 130-degree oven for 25 to 30 minutes or until cooked with a little wobble in the middle.
Serve with ice cream. It’s great warm or cold.