Ingredients:
For the pastry
11/2 cup flour (maida)
1/4 cup cocoa powder
3/4 cup castor sugar (fine sugar, but
not powdered)
A pinch of salt
160gm cold butter, diced
2 eggs
For the chocolate filling
11/4 cups heavy cream
225gm dark chocolate, chopped
1tsp vanilla extract
2 eggs, beaten
For the pastry
11/2 cup flour (maida)
1/4 cup cocoa powder
3/4 cup castor sugar (fine sugar, but
not powdered)
A pinch of salt
160gm cold butter, diced
2 eggs
For the chocolate filling
11/4 cups heavy cream
225gm dark chocolate, chopped
1tsp vanilla extract
2 eggs, beaten
Method:
1. Preheat the oven to 180oC.
2. For the pastry: Rub chilled butter, flour, cocoa, sugar and salt together till it resembles breadcrumbs.
3. Add eggs and bring together and gently knead until just smooth on a lightly floured surface.
4. Shape into a disc; cover with plastic wrap, refrigerator for 10 minutes.
5. Roll out the pastry to a rectangle, about 3mm thick. Line a shallow 10-inch round fluted tart tin with a removable base with the pastry; trim any excess. Chill for 15 minutes to rest.
6. Line the pastry with baking paper and fill with uncooked rajma. Bake for 10 minutes. Remove paper and rajma and bake for a further 5 to 10 minutes.
7. For the filling: In a pan over low heat, bring cream to just simmering.
8. Take off heat; stir in chocolate and vanilla essence until mixture is smooth and chocolate has melted.
9. Whisk a small amount of the hot chocolate cream into eggs. Then mix with the remaining hot chocolate, a little at a time. Whisk until smooth.
10. Pour chocolate filling into the prepared pastry. Cut out strips from remaining pastry and place over filling in a criss-cross pattern; bake for 18 to 25 minutes, until the filling is set and only the centre jiggles when moved.
11. Cool tart in the pan on a wire rack for 15 minutes. Remove tart ring and chill in the refrigerator before serving. Each serving: 430.0 calories, 5.8gm protein, 33.2gm carbohydrate, 31.6gm total fat (17.1gm saturated), 0.3gm fibre, 121.8mg cholesterol, 27.6mg sodium.
1. Preheat the oven to 180oC.
2. For the pastry: Rub chilled butter, flour, cocoa, sugar and salt together till it resembles breadcrumbs.
3. Add eggs and bring together and gently knead until just smooth on a lightly floured surface.
4. Shape into a disc; cover with plastic wrap, refrigerator for 10 minutes.
5. Roll out the pastry to a rectangle, about 3mm thick. Line a shallow 10-inch round fluted tart tin with a removable base with the pastry; trim any excess. Chill for 15 minutes to rest.
6. Line the pastry with baking paper and fill with uncooked rajma. Bake for 10 minutes. Remove paper and rajma and bake for a further 5 to 10 minutes.
7. For the filling: In a pan over low heat, bring cream to just simmering.
8. Take off heat; stir in chocolate and vanilla essence until mixture is smooth and chocolate has melted.
9. Whisk a small amount of the hot chocolate cream into eggs. Then mix with the remaining hot chocolate, a little at a time. Whisk until smooth.
10. Pour chocolate filling into the prepared pastry. Cut out strips from remaining pastry and place over filling in a criss-cross pattern; bake for 18 to 25 minutes, until the filling is set and only the centre jiggles when moved.
11. Cool tart in the pan on a wire rack for 15 minutes. Remove tart ring and chill in the refrigerator before serving. Each serving: 430.0 calories, 5.8gm protein, 33.2gm carbohydrate, 31.6gm total fat (17.1gm saturated), 0.3gm fibre, 121.8mg cholesterol, 27.6mg sodium.
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