Rich Chocolate Tart

Lagi nungguin Imanina main....sambil ngelamun, enaknya bikin apa yaa?? inget deehh ada cream yang harus di habisin sebelom kelamaan nganggur di kulkas...sembari bolak balik magazine Best Food Dessert-nya "The Australian Womens Weekly", eh nemu resep yang satu ini. Karena kebetulan semua bahan2nya ada dirumah....heuheueheh jadi deehhh:) tra laaaa....

4 egg yolks
2 eggs
1/4 cup (55 gr) caster sugar
1/3 cup (80 ml) thickened cream
300 gr dark eating chocolate, melted
1 teaspoon vanilla extract


pastry:

1 1/4 cups (185gr) plain flour
1/4 cup (25gr) cocoa powder
1/3 cup (55gr) icing sugar mixture
150 gr cold butter, chopped
2 egg yolks
1 teaspoon iced water


1. Make pastry. reduce oven temperature to moderately slow
2. Beat egg yolks, egg and caster sugar in small bowl with electric mixer until thick and creamy.
fold incream, chocolate and extract.
3. Pour chocolate mixture into pastry case. Bake, uncovered, in moderately slow ovenabout 30 minutes or until filling is set. Cool 10 minutes. Serve tart dusted with a little extra sifted cocoa, if desired.


* buat teman makannya aku tambahin chocolate Ganache, biar tambah mantaaff *

Pastry: Blend or process flour, sifted cocoa, sugar and butter until combined. Add egg yolk and the water; process until ingredients just come together. Knead dough on floured surface until smooth. Cover with plastic wrap; refrigerate 30 minutes.
Preheat oven to moderate. Roll dough between sheet of baking paper until large enough to line base and side of greased 24 cm-round loose-based flan tin. Ease dough into tin, press into side; trim edge. Cover; refrigerate 30 minutes. Cover pastry case with baking paper, fill with dried beans or rice; place on oven tray. Bake, uncovered, in moderate oven 15 minutes.
Remove paper and beans; bake, uncovered, about 10 min or until browned lightly. Cool.

Source: Best Food Dessert "The Australian Women's Weekly"