Krystal and CY were away for advanced studies and placement, so it was just Alan and I at home. I convinced Alan it was time he learns to make dessert instead of just making savory dishes all the time. I told him maybe then this year he could make me a birthday cake! :p He unwillingly agreed to try and I suggested why not the mocha tart in the Donna Hay magazine? After all, he was fascinated with that from the first day I bought the mag. At the last minute we had friends over for a potluck, so this was the perfect time to try the recipe. If it was just the both of us, we would probably take days to finish the tart! It was very impressive for a first time effort. I didn’t have to do much, except for making sure the dough was of right texture and teaching him how to blind bake the shell. It was thumbs up all around the dining table! Looks like this year I won’t need to bake my own birthday cake! :p
Chocolate Shortcrust Pastry
- 2 cups plain flour
- 3 tbsp caster sugar
- 2 tbsp cocoa powder
- 150gm cold unsalted butter, chopped
- iced water
- 200gm dark chocolate, melted
- 1/2 cup double cream
- 2 tbsp brown sugar
- 1 tbsp instant coffee powder
- 2 eggs
- 1 egg yolk
- Sift flour, cocoa powder and caster sugar together in a large bowl. Mix well.
- Rub butter into flour mixture slowly. Add water gradually. Knead till smooth dough is form. Form into a ball and wrap with clingwrap. Refrigerate for at least half an hour.
- Preheat oven to 180C. Remove dough from refrigerator and roll it out with a rolling pin into 1/2 inch thickness. Fit dough into tart mould and trim edges accordingly.
- Place a piece of baking paper on dough and put baking beans on top (if you don’t have baking beans, you can use rice/other beans eg: red bean, as weights). Blind bake for 15-20 minutes.
- Remove paper and beans and bake for a further 10 minutes.
- In the meantime, melt dark chocolate in a double boiler. Mix all ingredients for mocha filling together and whisk in the melted chocolate.
- Remove tart from oven and pour filling into shell. Bake till set.
- Allow tart to cool and then refrigerate it before serving.