Glazed Chocolate Tart
Ratings
Prep time
30 min
Cook time
45 min
Serves
10
Nutritional information per serving
Weight
10
g
INGREDIENTS
INGREDIENTS FOR
10 SERVINGS
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METHOD
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preheat oven to 180°c/ 160°c fan forced. grease a 24cm diameter loose bottomed tart pan.
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using a food processor, process flour, icing sugar and PLAISTOWE Dutch Processed Cocoa until combined; add butter, process until mixture resembles fine breadcrumbs; add egg yolks and 2 tsps water to make ingredients come together; turn dough out onto lightly floured surface, knead until smooth, wrap in plastic wrap, cover and refrigerate 30 minutes.
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roll pastry between two sheets of baking paper until large enough to line pan. ease pastry into prepared pan, pressing into base and sides; trim excess. prick bases all over with a fork. cover and refrigerate 30 minutes. place tart pan on an oven tray; line with baking paper then fill with dried beans or uncooked rice. bake 15 minutes; carefully remove paper and beans/rice from pastry case, bake a further 10 minutes. cool.
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meanwhile, line a tray with baking paper. combine sugar and ¼ cup (60ml) water in a saucepan over low heat. cook for 5 minutes or until sugar has dissolved. increase heat to high. boil, without stirring for 5 minutes or until mixture turns golden. remove from heat, add hazelnuts. pour onto prepared tray. allow to cool. break praline into shards. place half of the praline into a food processer, process until finely ground, reserve.
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add cream and PLAISTOWE Premium Milk Chocolate in a medium microwaveable safe bowl, microwave uncovered on medium (50%) for 1 minute; stir. repeat process in 30 second intervals until melted, stir until smooth, remove from heat, stir in praline crumb mixture. spoon into pastry case, smooth top, refrigerate for 1 hour or until firm.
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in a small saucepan, combine extra PLAISTOWE Dutch Processed Cocoa, water, extra sugar and extra butter; stir over medium heat, until smooth. in a medium bowl combine PLAISTOWE Premium Dark Chocolate and cream; microwave uncovered on medium (50%) for 1 minute; stir. repeat process in 30 second intervals until melted, add to saucepan mixture, stir until smooth, spread over tart, refrigerate for 1 hour or until just set. cut into wedges with a hot knife and serve immediately with reserved shards of praline.
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