Decadent Triple Chocolate Tart
Prep 1hr 15min (+ cooling and chilling time)Bake 45-75minMakes 8-10 serves
One of our Make Me a Baker graduates, Dimi Jayawardene, baked this beautiful tart at her graduation ceremony – chocolate pastry filled with a chocolate custard and topped with chocolate ganache, it's the definition of decadent!
Raspberries, blueberries and strawberries
Chocolate Shortcrust Pastry
200g (1⅓ cups) plain flour
Good pinch salt
3 tablespoons icing sugar, sifted
2 tablespoons cocoa powder, sifted
150g chilled unsalted butter, cubed
3-3½ tablespoons iced water
Chocolate Custard Filling
4 egg yolks
1 tablespoon custard powder
2 tablespoons caster sugar
200g good-quality dark chocolate, chopped
300ml thin cream
250ml (1 cup) milk
125ml (1/2 cup) thickened cream
250g good-quality dark chocolate, chopped
2-3 tablespoons Tia Maria, or to taste
- To make the pastry, combine the flour, salt, icing sugar and cocoa powder in a large mixing bowl. Add the chilled butter. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs with some larger pieces of butter still visible.
- Sprinkle 3 tablespoons of the iced water over the flour and butter mixture. Use a round-bladed knife in a cutting motion to mix until evenly combined and the mixture starts holding together. Press a little of the mixture between your fingers – if it holds together easily, there is no need to add more water; If it doesn’t add the remaining ½ tablespoon water and combine. The pastry should be soft but not sticky.
- Bring the pastry together with your hands and transfer to a lightly floured, cool bench top. Lightly knead the pastry with your fingertips for about 10 seconds or until it comes together but isn’t completely smooth. Shape the pastry into a disc, wrap well in plastic wrap and place in the fridge for 20 minutes to rest.
- Preheat oven to 200°C (180°C fan-forced). Roll pastry on a lightly floured surface to a 4mm-thick disc. Line the base and side of a 23cm (base measurement) round, fluted tart tin with removable base, pressing into the sides. Roll the rolling pin over the top to trim any excess pastry. Place in the fridge for 15 minutes to rest.
- Place the tart tin on an oven tray. Line the pastry with baking paper and fill with baking beads, or dried rice or beans. Bake in preheated oven for 10-15 minutes. Remove the rice or beans and bake for a further 5-10 minutes or until pastry is just cooked through. Reduce oven temperature to 180°C (160°C fan-forced).
- Meanwhile, to make the Chocolate custard filling, combine the egg yolks, custard powder and sugar in a saucepan. Add the chocolate, cream and milk and place over low heat. Cook, stirring occasionally with a balloon whisk, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat.
- Pour the chocolate custard mixture into the pastry case (see Baker's Tips). Reduce oven temperature to 180°C (160°C fan-forced) and bake for 20-40 minutes or until custard is just set. (The baking time will depend on your oven and a the depth of your tart tin.) Remove from oven and set aside to cool completely in the tin.
- While the tart is cooling, make the Chocolate ganache. Heat the cream for 30-50 seconds or until bubbling in the microwave. Place the chocolate, butter and Tia Maria in a bowl. Pour the cream into the bowl. Let it sit for 1-2 minutes until chocolate is melted and then start mixing with a small balloon whisk or spoon until the mixture is beautiful and smooth (the butter gives the ganache a lovely glossy look). Pour the ganache over the layer of custard and place in the fridge to set.
- Transfer the tart to a serving plate. Top with berries and slivered almonds, decorate with gold leaf and edible flowers. Serve with whipped cream.
- Adding the filling to the pastry cases while still sitting in the oven on the tray will mean you can fill the tart completely and minimise the chance of it spilling when transferring it to the oven.
- This recipe makes one large tart or it can make 8 individual tarts in 10-11cm tins.
- The tart can be made the day before. Leave the decorating for the day of serving.