This to-die-for Aussie chocolate tart is light and fluffy with awesome chocolate taste. Family and friends always request it when invited for dinner!

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Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
20 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Pastry:
Chocolate Mixture:

Directions

Instructions Checklist
  • Combine flour, butter, and confectioners' sugar in a food processor; process until the mixture resembles bread crumbs. Add egg yolk and cold water and process until a dough forms. Add more cold water if necessary. Remove dough from food processor and mold into 2 flat shapes; you can use the extra one another time. Wrap each in plastic and refrigerate for 20 minutes.

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  • Butter a 9-inch flan pan. Roll 1 portion of dough out to a 9-inch circle about 1/8-inch thick. Line the prepared pan with the pastry. Cover pastry in the pan with a layer of aluminum foil and fill the foil with raw rice.

  • Pre-bake pastry in the preheated oven for 15 minutes. Remove rice and foil and continue baking until pastry is a light golden color, 3 to 8 minutes more. Remove from oven, leaving oven on.

  • Place chocolate in a microwave-safe bowl and heat in the microwave oven until melted, 3 to 5 minutes, mixing after each minute.

  • Combine sugar, eggs, and vanilla extract in a separate bowl and add to the melted chocolate. Stir well and pour mixture into the baked pastry crust.

  • Bake tart in the hot oven for 20 minutes; filling will still be runny and will set upon cooling.

  • Allow tart to cool slightly and serve with whipped cream.

Nutrition Facts

583 calories; protein 9.8g 20% DV; carbohydrates 56.6g 18% DV; fat 39.5g 61% DV; cholesterol 135.7mg 45% DV; sodium 172mg 7% DV. Full Nutrition
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