To tell you the truth the bake is not a complete 'success' since I used my cousin's pastry recipe of using the one-two-four rule for making the dough, which didn't give enough shine because she forgot to tell me before she went to class to add egg yolks to the recipe. *shakes fist* Not to mention a number of the pastry is rolled out a little too thick and some a little too thin. But otherwise the chocolate filling tasted oh-so-good. It wasn't overwhelmingly chocolatey because I used 70% cocoa blocks instead so it tasted bitter sweet, which is just the way I like it.
Anyway, excuse the ramblings. Without further ado here is the recipe.
There were other recipes for other parts of the Masterchef presentation, which can be found at the MasterChef website.
Ingredients
Basic Pastry
50ml water
100g butter, diced
200g flour
pinch of salt
NB. Perhaps it would be good to add egg yolk in the recipe as well but I suggest using MasterChef's Chocolate Pastry recipe instead. It looks that damn good. And for the pastry don't worry if you have leftovers of the dough you can always use if for something later.
Chocolate tart mixture
210g dark chocolate, chopped
60g jivar chocolate, chopped
60g butter, diced
315ml cream
3 eggs
2 egg yolks
Chocolate Sauce
60g cocoa
200ml water
120g caster sugar (I only use about two-third of the sugar because we don't particularly like it too sweet and it was still sweet)
25g butter, diced
Chocolate Glacage (Chocolate Glaze)
300g dark chocolate, chopped
240ml cream
300ml chocolate sauce
NB. I only used half of the recipe and we still have leftovers of the Chocolate Glacage enough to use for thirteen mini tarts.
Method
Basic Pastry
1. Rub flour and butter together until it makes a crumbly texture.
2. Add water and pinch of salt. Work the dough quickly so they don't end up into a rubbery texture, which you do not want to have as a tart base.
3. Wrap the dough in cling wrap and rest in fridge for 30 minutes. Or if there are leftovers you can just leave it in the fridge for when you want to use it next.
4. Line mini tart trays. Roll the dough accordingly, place in trays, stab holes at the bottom of the base and weigh them with rice on baking papers. When placing the dough I suggest not to cut the edges off and leave a little bit of excess until after you blind bake. This will prevent the tart base from shrinking and leave more room for more chocolate filling.
5. Blind bake in a 180°C oven for 10 minutes. After blind baking trim excess tart edges.
Chocolate Tart Mixture
1. Preheat oven to 160°C.
2. Place chocolate and butter in a bowl. I didn't know what Jivar chocolate was so I ended up using 200g Nestle 70% Cocoa Chocolate block with the remaining 70g using Nestle Dark Chocolate Melts.
3. Place cream in a saucepan and bring to the boil.
4. Pour cream over chocolate in bowl and stir until smooth, stir in eggs. And drool at the sight.
5. Pour chocolate mixture into tart shells and bake for 25 minutes. Allow to cool to room temperature then ice with chocolate glacage. Place in fridge for about another 20-30 minutes to allow chocolate glacage firm.
Chocolate Sauce
1. Combine cocoa, water and sugar in a saucepan and stir over heat until sugar dissolves, bring to the boil. Stir in butter, strain through a sieve placed over a bowl.
Chocolate Glacage (Chocolate Glaze)
1. Place chocolate in a large bowl and set aside.
2. Place cream in a saucepan and bring to the boil.
3. Pour cream over chocolate in bowl and stir until smooth, stir in chocolate sauce.
4. Dip finger and lick. Chocolatey squee of delight ensues.
After everything's done and over with, dig in!
