Yesterday it was father's day and my other half's birthday so a good excuse to spoil him rotten and bake something really naughty.
For a true chocoholic I made a scrumptious super chocolatey tart. I have added cocoa to the shortcrust pastry and made a rich chocolate custard as a filling. A generous sprinkle of toasted hazelnuts on top will give it a crunchy bite and make this tart really irresistible and moreish.
I will make this again!
- Prep Time : 45 minutes
- Cook Time : 40 minutes
On your working top put the flour, the egg, sugar, cocoa powder and with a fork stir the ingredients in well. Add the cold diced butter and working quickly with your hands combine the ingredients well together to make a smooth ball. If it feels sticky put it in the fridge for 30 minutes wrapped in cling film.
Lay the pastry on a round baking tray and flatten it with your hands or with a rolling pin. Prick it over the base with a fork to avoid the formation of air bubbles (or cover it with beans) and bake it at 180C for 25-30 minutes until slightly golden
Make the chocolate mousse by whisking the egg yolks with the sugar until pale and creamy. Add the flour and the cocoa and gently stir them into the mixture.
Warm up the milk and gently pour it into the mixture stirring all the time. Pour the mixture into a sauce pan, put it over a source of heat and bring to the boil. Cook for about 10 minutes until the mixture has thickened.
Remove from the source of heat and add the chocolate which will melt nicely.
When the shortcrust pastry has cooked let it cool down then spread the jam all over the base.
Pour the mousse onto the shortcrust pastry and level it well with a spatula or with a spoon.
Sprinkle the hazelnuts on top. You can also sprinkle some icing sugar around the border to make it prettier.