- 125ml - cocoa powder
- TO FINISH -
- 125ml - icing sugar
- 375ml - cake flour
- - pinch of salt
- 200ml - cream
- FILLING -
- - fresh fruit of your choice
- 250g - cold butter, cubed
- 200g - dark chocolate, finely chopped
Preheat the oven to 180°C. Grease a large loosebottom tart tin with nonstick spray.
1 Crust Put the dry ingredients in a food processor and pulse until well mixed.
2 Add the butter and pulse until the mixture resembles breadcrumbs. Add a teaspoonful of water and pulse until the mixture forms a ball around the blade.
3 Remove the dough and line the tart tin with it. Refrigerate for at least 30 minutes.
4 Put a sheet of baking paper on the crust and fill with baking beans or rice. Blind bake for 15 minutes, remove the paper and baking beans or rice and bake for another 5-10 minutes or until the crust is done. Remove from the oven and set aside.
5 Filling Put the chocolate in a microwavable glass bowl and add the cream. Microwave for 30 seconds, stir well, then microwave for another 30 seconds. Stir until the chocolate has melted and the mixture is smooth.
6 Pour the filling into the crust, smooth the top and refrigerate for 2½- 3½ hours or overnight to set.
7 To finish Arrange fresh fruit on the tart. Carefully remove from the tin and slice.