TARTE AUSTRALIENNE AU CHOCOLAT

De Victor - Australie

1 / Pour faire la pâte

125g unsalted butter, softened

125g castor sugar

1 teaspoon vanilla essence

150g plain flour

50g cocoa powder

1. Cream the butter in an electric mixer until pale, then mix in the vanilla essence.

2. Sift the flour and cocoa powder together and incorporate in the butter mixture until a dough is formed- it will feel quite wet.

3. grease a 24cm fluted flan tin, preferably one with a removable base, and press the dough into the sides and over the base with your fingertips, ensuring the pastry is evenly distributed. Rest the pastry in the refrigerator for 1 hour.

4. Preheat the oven to 180°C and bake the tart shell for 10 minutes. The pastry will bubble up slightly and slip down the sides a little, so when you take the tart shell out of the oven press the pastry back in its original shape using a clean tea towel while its still hot and malleable. Work quickly because once the pastry is cools it holds its shape .

2 / Pour l'intérieur ....

1 Quantity Chocolate Pastry

525ml Pouring Cream

15ml Trablit Coffee Essence

350gr Nestle Plaistowe milk Chocolate

350gr Nestle Plaistowe Dark Chocolate

1. To make the chocolate mocha tart, prepare and bake the tart shell as instructed.

2. To make the filling, bring 275ml of the cream to simmering point in saucepan. Shave the dark chocolate into a bowl and stir in the hot cream until combined, then pour into the freshly baked tart shell without delay.

Refrigerate immediately and allow to set on an even surface for at least 4 hours.

3. Bring the remaining 250 ml cream to simmering point with the coffee essence. Shave the milk chocolate into a bowl and stir in the hot coffee and cream mixture until smooth. Remove the tart from the refrigerator and pour the mocha mixture over the dark chocolate layer, filling the tart right to the top of the pastry. Return the tart to the refrigerator to set firmly, about 3 hours. after the tart as set cover with plastic film until ready to use.

        

4. To serve the desert, cut the chocolate mocha tart with a sharp hot knife. Position each slice of tart across the plate.