Pastry: Lightly grease a 10-inch (25 cm) tart pan with removable base. Combine the flour and cocoa into a bowl. Place the flour mixture, sugar and butter in a food processor and pulse until the mixture resembles bread crumbs. Add the egg yolk and 2 teaspoons of water, pulse, adding a little more water if necessary, until the dough comes together. Remove from the processor and knead gently until smooth. Place in a small bowl, cover with plastic wrap (cling film) and refrigerate for 30 minutes.
Roll the pastry out onto a lightly floured work surface to 1/4 inch (5 mm) thick. Line the prepared tart pan with pastry and trim the edges. Cover and refrigerate for 30 minutes.
Preheat the oven to 350°F (180° C/gas 4). Cover the pastry with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes. Remove paper and weights and bake for 5 minutes or until golden.
Filling: Place the chocolate and butter in a double boiler. Melt over barely simmering water, stirring occasionally until smooth. Beat the eggs, yolks, and sugar in a small bowl with an electric mixer on high speed until pale and creamy. Gradually add the chocolate mixture, folding until just combined.
Pour into the pastry case and bake for 10 minutes, until the edges of the filling start to rise. Set aside to cool. Combine the cocoa and confectioners' sugar in a small bowl. Dust over the tart.
Serve warm or chilled.
Serves: 6 - 8 Preparation: 30 minutes + 1 hour to chill
Cooking 35 - 40 minutes
Reprinted with permission from ©The Golden Book of Desserts, published by Barron's click for book review
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