Chocolate fondant tart
Jacqui Murdoch submitted this recipe for our special occasion dessert reader recipe competition. Jacqui says: "I love this recipe because it is decadent and tastes divine - like something from a French patisserie! Friends and family can't get enough of it."
|100 g||Plain flour|
|50 g||Icing sugar|
|50 g||Butter, diced|
|1 large||Egg yolk|
|1 Tbsp||Cold water, give or take|
|150 g||Dark chocolate, finely chopped|
|150 g||Golden caster sugar|
|75 g||Plain flour|
|6 medium||Free-range eggs|
- For the pastry, put flour and icing sugar in a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Add the egg yolk and water and mix until it comes together to form a firm dough. Wrap in cling film and leave to rest in the fridge for about 30 minutes.
- Preheat the oven to 200C (180C fan). Dust the work surface with flour and then roll out the pastry as thinly as you can to a circle - about 5cm/2in larger than your flan tin. Line the tin with pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Leave to chill in the fridge for 15 minutes.
- Prick the base of the pastry with a fork and line the pastry case with a circle of baking paper or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown, then remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and dried out.