Rich Chocolate Tart

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This was the main component of the dessert I made for Mother’s Day (in addition to the raspberry sorbet) and it was a winner with everyone. It’s not difficult to make (but looks it) and is the perfect conclusion to any meal.

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Ingredients (serves 10)
4 egg yolks
2 eggs
¼ cup caster sugar
⅓ cup thickened cream
300g dark chocolate, melted
1 teaspoon vanilla extract

1 quantity of sweet pastry

Method
Make the pastry. Reduce the oven temperature to 160°C (approx. 140-150°C  fan-forced, depending on your oven).

Beat egg yolks, eggs & caster sugar in a large bowl with an electric mixer until thick and creamy. Gently fold in cream, melted chocolate and vanilla.

Pour the chocolate mixture into the pastry case.

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Bake, uncovered, for approximately 30 minutes, or until the filling is just set.

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Cool for 10 minutes. Serve dusted with sifted cocoa and raspberry sorbet (if desired). Enjoy!

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Recipe adapted from the Australian Women’s Weekly “Best Food: Desserts” cookbook (2004)

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Image Source: The Australian Women’s Weekly

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