Rudolf Silky Chocolate Tart

Rudolf's favorite chocolate chubby cherry nose tart. Tempering (melting) the chocolate would be the most challenging of this easy recipe. The chocolate needs to melt at a low temperature. So do not allow the mix to come to a boil.

Tart (cookie) shell
110g butter
1/2 cup icing sugar
1 Egg
1 1/2 cups flour
2 tablespoons cocoa powder
Pinch of salt

Chocolate filling
1/3 cup water + 1 teaspoon instant coffee
(OR 1 shot expresso + extra water to make 1/3 cup liquid)
110g butter
170g dark chocolate
1/3 cup sugar
3 eggs
Vanilla
Pinch of salt

Method
Tart shell
1. Mix butter and icing sugar well
2. Add egg (stop the mixer now)
3. Fold in flour, cocoa powder and salt gently with a spatula
4. Cover with plastic wrap and rest for 30 mins
5. Roll flat and line oiled tart dish. Pierce holes
6. Bake on hot air, in a pre heated oven at 170c for 15 mins

Filling
1. Heat up water & butter till warm, but not to a boil on the stove.
2. Pour (while whisking) into a bowl containing flour, cocoa powder & sugar.
3. Add eggs (one at a time), vanilla and salt
4. Pour into tart shell
5. Bake on hot air humid 150c for 15 mins
6. Leave the door ajar for 5 mins, and then remove from oven

tart whole
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