This tart is texture heaven - a crisp tart shell with a luxuriously smooth chocolate filling, topped with crumbled hazelnut dacquoise.
- 208 g plain (all purpose) flour
- 1 tsp bicarbonate of soda
- 183 g unsalted butter
- 130 g caster (superfine) sugar
- 5 g sea salt
- 50 g plain (all purpose) flour
- 100 g good quality dark chocolate (80% cocoa)
- 10 g Dutch-process cocoa powder
- 15 g instant coffee powder
- 120 g unsalted butter
- 180 g egg (about 3 eggs)
- 128 g caster (superfine) sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. To make the shortbread, preheat oven to 165˚C.
2. Sift the flour and bicarbonate of soda in a bowl. Place the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment and mix until light and fluffy. Add the sifted ingredients and salt then mix on a low speed until combined. Remove from the mixer, press into a neat flat square, cover in plastic wrap and cool in the fridge for at least an hour.
3. Cut the dough in half, return one half to the fridge.
4. Melt the dark chocolate, cocoa powder, coffee and butter together in a microwave or in a bowl placed over a saucepan of simmering water, stirring until it has melted.
5. Combine the eggs and sugar in a separate bowl and lightly whisk together by hand. Fold the dark chocolate mixture into the egg mixture, followed by the sifted flour. Continue folding gently by hand until everything is just combined.
6. Cut the dough in half, return one half to the fridge. Roll the dough out to 3mm thick on a bench lightly dusted with flour.
7. Place the tart rings onto a lined tray and cut the dough large enough to line your tart rings. Place the dough into the tart ring and pressing into the corners. Line the tarts with baking paper or a patty pan and fill with uncooked rice. Blind bake at 170˚C for 8-10 minutes or until lightly cooked.
8. Remove the lining and rice from the tart shell. Fill the parbaked tart shell with the chocolate filling so it reaches just below the rim.
9. Remove the remaining half of the pastry from the fridge. Push it through a cooling rack with a grid pattern and cut it off to create cubes as it comes out the other side. Place the chocolate filling into the pre-baked tart shell, just below the rim and top with the shortbread cubes.
10. Bake at 170˚C for 20-25 minutes until golden brown. Remove the rings while the tarts are still warm and if needed, run a knife around the base of the rim to release the shells.