Ingredients
Method
Tart Crust
- Add 15g all-purpose flour, 100g cake flour, 1/2 tsp salt, 20g ground almonds, 20g icing sugar, 60g unsalted butter (cut into small cubes) into the food processor and mix thoroughly.
- Add 25g egg into the batter and continue to mix it using the food processor.
- Transfer the batter onto a cling film and fold the four ends to make it a square.
- Roll your batter wrapped in the cling film using a rolling pin and continue to shape it into a square size.
- Cool the batter in the fridge for an hour.
- After an hour, open up the cling film and place the same-sized baking paper on top of the batter.
- Using a rolling pin, spread out the tart batter and divide it into two portions by measuring against your tart mold (don’t need to be too accurate - as you just need to make sure the portion is sufficient to cover each corner of the mold).
- Press the tart batter firmly against the tart mold and remove the extra from the edges.
- Use a fork to poke holes on the tart base.
- Cool the tart batter in the fridge again for 20 minutes.
- Place a layer of baking paper on the tart and add some rice (or small baking pebbles - to add weights) on top of the batter.
- Bake both tarts in an oven preheated to 190 °C for 15 minutes.
- Remove the rice layer and brush the 'egg wash' using the remaining egg from Step 2 against the tart crust.
- Bake the tarts at the same temperature as Step 12 for another 15 - 20 minutes.
Chocolate Filling
- Add 160g chopped dark chocolate pieces onto a mixing bowl and melt them using a water bath.
- Add 70ml double cream, 2 large eggs, 55g unsalted butter, and 10g cocoa powder into the same mixing bowl and stir thoroughly.
Combination of filling with tart
- Pour the chocolate mixture into the tart crusts from Step 14.
- Bake both tarts in the oven pre-heated to 180 °C for 12 minutes.
- Cool the tarts in the fridge for another 4 hours.
Decoration
- Decorate your chocolate tart with icing powder, cherries, and chopped walnuts and they are ready to be served!