Recipe: Chocolate tart with sable pastry
Chef Nick Price teams up with SuperValu to bring you these fabulous choc-based recipes
What you'll need
for the Pastry
250g icing sugar
2 large eggs
90ml whipping cream
650g plain flour
for the Chocolate Filling
900g dark chocolate (at least 55% cocoa solids)
180g caster sugar
Cream the butter and icing sugar in a mixer. Add the eggs and flour and mix until you have a smooth dough. Remove pastry from bowl, wrap in clingfilm and allow to rest in the fridge for an hour.
Line a 25cm tart tin with the thinly rolled pastry, leaving a good overhang at the edges. Bake blind (empty with baking beans) at 150°C/300°F/gas 2 for about 30 minutes. The idea is to thoroughly cook the pastry before it browns. Remove the baking beans and brush the base with egg wash (one egg beaten with tbsp milk) and put back in oven for 5 mins. This seals the base and keeps it crispy.
To make the filling, melt the butter and chocolate in a bowl over a pan of boiling water. Whisk eggs and sugar together, fold in the melted chocolate and then pour mixture into the prepared tart case, bake at 160C for about 15 minutes or until it is just set. Remove from oven and rest for at least an hour. Serve with fresh cream, chocolate, raspberry or passionfruit sauce.