Chocolate Tart on Christmas

This Christmas is a great feasting for me indeed. I have been eating like non stop and no chance to feel hungry at all. Guess what!? Immediately I put on weight.

Other than eating I make some desserts too. Log cake, chocolate tart, fruits puffs, panettone and so on.

Here, I want to share about the chocolate tart. It is a rich, smooth and silky chocolate fillings on top of a rich shortcrust  pastry. The berries enhance the Xmas atmosphere to cheer up everyone.

Ingredients for a pastry fit 28 cm tart pan

330g plain flour
70g sugar powder
1/2 teaspoon salt
70g whole beaten eggs
160g cold butter (cut into small chunk)
100g melted dark chocolate 

For the pastry, mix the flour, sugar powder and salt in a food processor until combine.  Add the butter and pulse the food processor in few times until everything become fine bread crumbs.  Add in the beaten egg and pulse again for few times until it almost come to a dough. Take out the dough and flatten it to become a round disc. Cling wrap it and chill in the fridge at least 1 hour before use.

Line the chilled pastry onto a tart pan. Use a folk to poke some holes on the pastry then refrigerate for 30 minutes. Line a baking parchment on the tart surface and add the baking beans to blind bake the pastry at 220C preheated oven for 15 minutes. Take the pastry out and remove the beans and baking parchment. Egg wash the pastry surface and continue to bake for another 10 minutes. 

Brush the melted chocolate on the pastry surface and the sides to help the chocolate filling attach to nicely it later.

For the chocolate fillings

200ml whole milk
565ml double cream or cooking cream
60g caster sugar
350g 70% dark chocolate
2 large eggs

Put the milk, cream and sugar into a saucepan and slowly bring to the boil, stirring gently. Take off the heat and add the broken chocolate, whisking until smooth, then add the eggs and whisk again. Pour the filling into a jug. Put the baked tart case back in the oven, carefully pull out the oven shelf and pour in the filling. Push the oven shelf back in and bake for 15 - 20  minutes. It is cooked when the filling still has a slight wobble to it. Remember, it will keep firming up a little as it cools down.