For the recipe Extra Dark Chocolate and Cherry Tarte
|100 g||Plain Flour (3 ½ oz)|
|1||Dr. Oetker Fine Dark Cocoa Powder 1 sachet (25g)|
|50 g||Caster Sugar (2 oz)|
|75 g||Lightly Salted Butter (3 oz) Cut into small pieces|
|300 g||Dr. Oetker 72% Extra Dark Chocolate|
|200 ml||Double Cream (7fl.oz)|
|175 g||Cherry Jam (6 oz)|
Sift the flour and Cocoa Powder into a bowl and stir in the sugar. Add the butter and rub into the dry ingredients until well blended and the mixture resembles a fine crumble topping.
Add the egg yolk and mix together. Use your hands to bring the mixture together to form a dough then turn on to a lightly floured surface and knead gently until smooth.
Roll out the pastry to fit a 2cm (3/4inch) deep, 24cm (9 ½ inch) diameter loose-bottomed, fluted flan tin. Trim the pastry to neaten the edges, lightly cover with cling film and chill for 30 minutes.
Ten minutes before baking, preheat the oven to 200°C (180°C Fan, Gas Mark 6). Line the centre of the tart with a piece of baking parchment and fill the centre with baking beans or raw rice.
Put the tin on a baking tray and bake for 15 minutes. Carefully remove the paper and the beans or rice, prick the base and return to the oven for 7-8 minutes until the pastry is firm and cooked through. Leave to cool then carefully remove from the tin and place on a serving plate. Carefully spread the jam over the bottom of the pastry case and set aside.
Reserving 25g (1oz) of the Extra Dark Chocolate, break the remaining Chocolate into a large heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water and cool for 10 minutes.
Stir in the double cream and mix well. Spoon into the pastry case, smooth the top and chill for at least 2 hours to set.
To serve, using a vegetable peeler, shave off small pieces of the reserved Extra Dark Chocolate on top. The tart is now ready to serve and enjoy!
1 serving = 93g
|Per Serving||Per 100 g / ml|