Welcome to Bake Club, Kara! Kara has her own blog,
http://kazascakes.blogspot.co.nz/ and she'd like to share the recipe she made on Mother's Day.
This tart is really luscious - it's at its best when it's been well chilled. Recipe from Helen Jackson's book.
Sweet Chocolate Pastry
1 3/4 flour
1/4 cocoa
1/4 sugar
125g butter well chilled and roughly chopped
1 egg
1-2 tbls cold water
Place
flour and sugar in food processor. With motor running, drop butter in
piece by piece until mixture resembles coarse crumbs. Add egg and pulse
until pastry forms a ball. Add a little water to help bind. Wrap in glad
wrap and keep in fridge or freezer until ready to use.
1 1/2 cups cream
3/4 cups milk
200g Nestle dark choc buttons
4 egg yolks
1/2 cup sugar
1 tbls cocoa
Preheat the oven to 180C. Grease 28cm tart pan, preferably loose bottomed.
Roll
pastry out to a thickness of 3mm and line tart pan. Prick pastry a few
times with a fork. Cover pastry with baking paper and fill with uncooked
rice and blind bake for 12-15 minutes until just cooked. Remove paper
and rice and cook a further 5 minutes until pastry is dry and firm.
Remove tart shell from oven and reduce temperature to 150C.
Gently
heat together cream and milk in a saucepan until almost boiling. Remove
from heat and add chocolate, stirring until smooth.
In a
separate bowl whisk together egg yolks, sugar and cocoa. Once chocolate
mixture has cooled slightly, pour into egg mixture and mix well. Pour
filling into prepared pastry shell and bake for 20mins until filling has
just set around the edges but still has a little wobble in the centre.
Once cool place in fridge for 2 hours or over night. Enjoy.