This tart comes with the following disclaimer...Despite Hungry Jenny's continuous efforts to create recipes with a healthy twist, absolutely no attempt has been made to do so on this occasion. So don't charge at her angrily with sticks if you accidentally eat the whole thing, thinking it's ok for your figure if you do so. Because it really isn't.
Ok, now that's out the way, let's indulge!
I made my own pastry for this *proudness* - though it turned out to be a little bit on the small side for the 8 x 12" tin I was using. But you don't really need to roll the pastry right out to fill up each side of the tin completely. As long as you can create a 'lip' around the whole thing to seal in the chocolate goodness, you're good to go!
And don't you dare scrimp on the chocolate you use. This tart is only worthy of the best chocolate you can find. Mm, Sainsbury's Taste the Difference Belgian dark chocolate in this case, haha.
Indulgent Chocolate Tart
Makes 6 dessert slices, or 10 teatime squares!
200g dark chocolate, broken up
284ml double cream
6 tbsp dessicated coconut
3 tbsp brown sugar
2 tbsp butter
375g sweet shortcrust pastry
OR
250g plain flour
100g cubed unsalted butter
3 tsp sugar
Some water
Pinch of salt
1) Sift the flour into a bowl and mix in the sugar and salt. Rub in the butter until you get a breadcrumb texture.
2) Add a bit of water and work the mixture into dough, gradually adding more water as needed. Wrap and refridgerate for half an hour.
3) Roll out the pastry to line a rectangular tin. Create a 'lip' around the edges by pinching the pastry up. Prick the base with a fork, cover and stick in the freezer for about half an hour until hard.
4) Bake the pastry for 15 minutes at 180 degrees C.
5) In the meantime, put a saucepan on the lowest heat and pour in the cream and sugar.
6) Take off the heat and add the chocolate and butter, stirring until melted.
7) Scatter half of the coconut over the pastry base. Carefully pour over the chocolate mixture, then sprinkle the rest of the coconut over the top.
8) Leave the tart to cool before putting in the fridge to set for at least half an hour.
Makes 6 dessert slices, or 10 teatime squares!
200g dark chocolate, broken up
284ml double cream
6 tbsp dessicated coconut
3 tbsp brown sugar
2 tbsp butter
375g sweet shortcrust pastry
OR
250g plain flour
100g cubed unsalted butter
3 tsp sugar
Some water
Pinch of salt
1) Sift the flour into a bowl and mix in the sugar and salt. Rub in the butter until you get a breadcrumb texture.
2) Add a bit of water and work the mixture into dough, gradually adding more water as needed. Wrap and refridgerate for half an hour.
3) Roll out the pastry to line a rectangular tin. Create a 'lip' around the edges by pinching the pastry up. Prick the base with a fork, cover and stick in the freezer for about half an hour until hard.
4) Bake the pastry for 15 minutes at 180 degrees C.
5) In the meantime, put a saucepan on the lowest heat and pour in the cream and sugar.
6) Take off the heat and add the chocolate and butter, stirring until melted.
7) Scatter half of the coconut over the pastry base. Carefully pour over the chocolate mixture, then sprinkle the rest of the coconut over the top.
8) Leave the tart to cool before putting in the fridge to set for at least half an hour.
Pie out.Read my other Friday Pie-Day adventures.
Too late...I have my torch in one hand and a pitchfork in the other.
ReplyDeleteMan, that tart looks good. I could really break off a piece right about now.
Have a blessed weekend my friend
Cheers!
Aaah! I'm afraid it's all gone now...
ReplyDeleteHope you have a good weekend too!
Hungry Jenny x