Chocolate pastry :
320 gm plain flour
60 gm cocoa powder
160 gm sugar
pinch of salt
160 gm cold butter, diced
2 eggs
Filling :
270 gm good quality chocolate, chopped
60 gm butter, diced
315 ml cream
3 eggs
2 egg yolks
Chocolate glacage :
300 gm dark chocolate, chopped
240 cream
300 ml chocolate sauce (recipe follows)
Chocolate sauce :
60 gm cocoa
200 ml water
120 gm sugar
25 gm butter, diced
Make chocolate pastry :
Place flour, cocoa, sugar,salt and butter in bowl of food processor and process till fine as breadcrumbs. Add eggs and process till it holds together.
Turn onto a lightly floured boared and gently knead till just smooth.Shape into a disc and cover with plastic wrap. Place in fridge fro 10 mins to rest.
Roll out pastry according to the tart pan or mould you're using. It's important that you use a tart tin with a removable bottom. You could roll out the pastry between 2 sheets of baking paper. Let the pastry be about 3mm thickness. Line the tart tin. Place in fridge for 15 mins to rest.
Line pastry with paper and fill with beans or rice and bake 10 mins, take out, remove, beans, and bake again for another 5 - 10 minutes or until firm. Keep aside.
Make filling :
Preheat oven 160 C.
Place butter and chocolate in a bowl.
Place cream in a saucepan and bring to a boil. Pour hot cream over th ebutter and chosolate and stir until it all melts and the mixture is smooth. Stir in eggs and stir until even and smooth again.
Pour the mixture into the tar shell up to about 3/4 full leaving enough room for the glacage.
Bake 25 minutes until the centre is just cooked and the top just set. Take tart out and allow to cool to room temperature before topping with the glacage.
Make chocolate sauce for the glacage :
Combine cocoa,water and sugar in a saucepan and stir over heat until sugar dissolves. Bring to a boil, stir in butter till melted. Strain through sieve placed over a bowl and set aside.
Make Chocolate glacage :
Place chocolate in a large bowl. Place cream in saucepan and bring to a boil. Add in chocolate sauce. Stir to mix well and is smooth.
Assemble :
Pour the glacage over the cooled cooked tart up to the rim. Put in refrigerator to set and firm up.
