Warm Chocolate Tart
Warm Chocolate Tart
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Warm Chocolate Tart

Preparation
30 MIN
Cooking
30 MIN
Chilling
30 MIN
Servings
8
Freezes
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Ingredients

Crust

Filling

Preparation

Crust

  1. In a food processor, combine the flour, icing sugar, baking powder and salt. Add the butter and pulse a few seconds at a time until pea-sized pieces form. Add the yogurt. Pulse again until the dough just begins to form. Remove the dough and shape into a disc.
  2. On a lightly floured surface, roll out the dough into a 19 x 6-inch (40 x 15 cm) rectangle with a thickness of about 1/8 inch (3 mm). Line a 14 x 4-inch (35 x 10 cm) rectangular tart pan with a removable bottom. Remove any excess dough. With a fork, prick the dough. Refrigerate for 30 minutes.
  3. With the rack in the lowest position, preheat the oven to 400°F (200°C).
  4. Bake for about 15 minutes or until the crust is golden brown. Let cool slightly.

Filling

  1. In a bowl placed over a pot of simmering water or in the microwave, melt the chocolate with the cream. Remove the bowl from the heat. Whisk in the brown sugar. Add the eggs and whisk until smooth. Stir in the flour. Spoon into the crust.
  2. Bake for 10 to 12 minutes or until the filling is set at the edges but still very soft in the centre.
  3. Serve the tart hot or warm.

Note

This tart freezes well once baked. Let thaw and reheat for 5 minutes in an oven preheated to 350°F (180°C) before serving.

Comment

  1. Flavour of this tart was ok. Dough was easy to work with, had a small amount of butter which made it healthier, and didn't require chilling. But I did not find the taste comparable to a true pâte sucré. Filling was ok but lacking chocolate depth of flavour. Recipe says to "spoon" filling in. That confused me as mine was liquid - prompted me to add an extra tablespoon of flour, which resulted in a firmer, less runny pudding. Good if baked till it's runny and gooey inside. Filling good baked in ramekin too

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