By Laura Bakhitiarian
All you’ve got to do is combine a rich chocolate custard with a buttery base and BOOM you’ve got yourself a winner!
125g chilled butter, chopped
140g plain flour
60g icing sugar mixture
40g almond meal
30g Cocoa powder
1 egg yolk, room temperature
Coconut oil spray
Chocolate Custard Filling
4 egg yolks
1 tablespoon custard powder
3 tablespoons caster sugar
200g dark chocolate, chopped
300ml thin cream
250ml full cream milk
Place the butter, icing sugar, almond meal, flour and cocoa in a mixing bowl or a food processor and process until mixture turns into fine breadcrumbs.
Add the egg yolk and process until dough starts to come together. On a lightly floured surface gently knead the dough until smooth. Flatten into a disc and cover with plastic wrap. Place in the fridge for 30 minutes.
Preheat oven to 200°C. Line the base of the tart tin (we recommend a 23cm base round, fluted tart tin with removable base) with baking paper and spray with coconut oil. Roll pastry dough on a lightly floured surface to a 4mm-thick disc. Carefully place dough in tin. Use a sharp knife to trim the edges. Place in the fridge for 15 minutes to rest.
Place the tart tin on an oven tray. Line the pastry with baking paper and fill with pastry weights or beans to weigh it down. Bake in preheated oven for 10 minutes.
Remove pastry weights or beans and bake for a further 4-7 minutes or until pastry is just cooked through. Reduce oven temperature to 160°C.
Meanwhile, to make the custard filling, on a low to medium heat, combine the custard powder, sugar and yolks.
Add the chocolate, cream and milk into the saucepan with the custard powder, sugar and yolks. Occasionally whisk with a balloon whisk, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat.
Pour the chocolate custard mixture into the pastry case. Bake in oven for 15-20 minutes or until custard is just set. Remove from oven and set aside to cool completely. Place in the fridge to chill.
Place on a serving plate. Top with berries and serve.