4-ingredient chocolate tart

Simple yet decadent to keep the spirits high during this time

Less than 45 minutes (chills for 2hours)

Serves 6-8

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Ingredients:

  • 1 roll (400g) shortcrust pastry, defrosted
  • Flour, for dusting
  • ½ cup (100g) sugar
  • 1½ cups (375ml) cream
  • 3 slabs (150g each) dark chocolate, chopped
  • Mixed nuts and/or cocoa powder, for garnishing
  • Ice cream or whipped cream, for serving

Method:

  1. Preheat oven to 200˚C.
  2. Roll pastry out on a floured surface to about 4mm thick.
  3. Line a 20cm loose-bottomed tart tin with pastry, pricking the base with a fork.
  4. Blind bake (filled with rice/beans and baking paper) for 15 minutes.
  5. Remove the rice/beans and paper and return to the oven to bake completely until golden – about 10 minutes.
  6. Cool tart shell completely.
  7. Heat sugar and cream in a saucepan until sugar dissolves.
  8. Remove from heat, add chocolate and stir until melted.
  9. Pour chocolate ganache into tart shell and even out the top with the back of a spoon.
  10. Chill in the fridge for up to two hours.
  11. Serve topped with chopped nuts or a dusting of cocoa powder, and with whipped cream or ice cream.

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