You all know that I have a passion for chocolate so when I saw the cover of July’s Gourmet Traveller I was truly inspired. I had attended the Black Pearl Cavier SALE and had a huge amount of good dark chocolate so there was no reason not to go all out and make this delicious tarte. The one on Gourmet Traveller had poached quince on top. Now while this looks terrific, I have not had much luck with poaching quinces. The last attempt ending up tasting like washing powder. I decided just to keep to the pure chocolate.Here is the recipe without the poached quince.Cooking Time Prep time 30 mins, cook 6 hrs (plus resting, cooling)
• 3 eggs
• 4 egg yolks
• 175 gm caster sugar
• 375 gm dark chocolate (70% cocoa solids), finely chopped
• 250 gm butter, coarsely chopped
• 200 gm plain flour
• 60 gm pure icing sugar, sieved
• 70 gm Dutch-process cocoa powder
• 110 gm cold butter, coarsely chopped
• 3 egg yolks
Process flour, icing sugar and cocoa in a food processor until combined. Add butter and mix until it resembles fine crumbs, then add egg yolks. Turn onto lightly floured surface and bring pastry together with the heel of your hand. Wrap in plastic and refrigerate to rest for at least one hour.
After an hour or so take out of fridge and roll pastry to fit 24cm tart tin. Rest once again in the fridge for an hour. Then bake blind for ten minutes.
Whisk eggs yolks and sugar in electric mixer until pale. Melt chocolate and butter in a bowl over a saucepan of water. Pour this mixture into hot pastry shell and bake for 15 to 20 mins.
Decorate with berries if you desire.