Chocolate Tart

I read about this lovely tart (pie) over at Beth’s Of Muses and Meringues and eagerly printed the recipe.  Sadly at the time I had no evaporated milk or volunteers to enjoy it with, so it had to wait until now.  It was a great success.  I would however have baked it a little less than stated as I was wanting a bit more of a gooey centre, so reckon you should check it after about 35 minutes.  I sprinkled a little icing (confectioners) sugar over the top for serving.

Beth’s post didn’t include a pie crust recipe, so I have included mine for you.

Choclate Tart

Ingredients

Crust

125g butter
½ cup sugar – I used brown
1 egg
2 cups self-raising flour
2 tsp baking powder

Filling

1½ cups sugar
3 heaped tbsp cocoa powder – I used 4 tbsp
½ tsp salt
150ml evaporated milk – (0.6 cup)
¼ cup butter melted
2 eggs beaten
1 tsp vanilla essence

Method

Crust

1. Cream the butter and sugar.
2. Add the egg and 1 tablespoon of the flour and mix well.
3. Add the flour and baking powder and combine to form a dough and roll into a sausage.
4. Wrap half the sausage in cling film and freeze for another day.
5. Press the remaining dough into a 23cm pie dish and set aside.

Filling

1. Preheat the oven to 180°C.
2. In a medium sized bowl, mix together the sugar, cocoa and salt.
3. Add the evaporate milk, butter, eggs and vanilla essence and stir until everything is combined.
4. Pour the filling into your pie crust and bake for 35 to 45  minutes until set but still slightly wobbly in the centre.
5. You may need to cover the pastry with tinfoil to avoid it getting too dark.
6. Serve warm or cold.