Easter Chocolate Brulee Tart
Ratings
Prep time
30 min
Cook time
60 min
Serves
10
Nutritional information per serving
Weight
10
g
INGREDIENTS
INGREDIENTS FOR
10 SERVINGS
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METHOD
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preheat oven to 200°c/ 180°c fan forced. grease a 3cm x 22cm loose base flan tin.
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using a food processor, process flour, almond meal, icing sugar, NESTLÉ baking cocoa and butter until mixture resembles fine breadcrumbs, add egg yolk process until mixture comes together, turn dough out onto lightly floured surface, knead until smooth, wrap in plastic wrap, cover and refrigerate 30 minutes.
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roll pastry out between sheets of baking paper until large enough to line tin. ease pastry into tin, press into base and sides; trim excess. cover and refrigerate 30 minutes.
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place tin on oven tray; cover pastry with baking paper, filled with dried beans or uncooked rice, bake 15 minutes, carefully remove paper and beans/rice from pastry case, bake a further 10 minutes. cool. reduce heat to 150°c.
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meanwhile, melt plaistowe 70% cocoa chocolate and cream in a microwave safe bowl, microwave uncovered on medium (50%) for 1 minute; stir. repeat process in 30 second intervals until melted, stir until smooth and set aside for 10 minutes to cool slightly. add eggs; gently whisk until well combined. pour into pastry case. bake for 30 minutes or until almost set. remove from oven and set aside to cool. place in the fridge to chill completely.
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dust tart with caster sugar. use a brulee gun to caramelise the sugar. serve immediately. serve with fresh berries.
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