Rich Chocolate Tart

Rich Chocolate Tart

125g cold unsalted butter, chopped
1 tlbsp caster sugar
200g plain flour
2 tlbsps Dutch-process cocoa
2 egg yolks
Double cream, optional, to serve

Filling

300g dark choc, finely chopped
100ml double cream
125g unsalted butter, chopped
4 eggs
100g caster sugar
1tlbsp golden syrup

1. Process butter, sugar, flour and cocoa in a food processor until mixture resembles coarse bread crumbs.
2. Add egg yolks and 1½ tlbsps iced water and process until pastry just comes together. Form pastry into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Roll out pastry on a lightly floured surface until 5mmthick and ease it into a 3.5cm
   deep 24cm tart tin with removable base, trimming edge. Line pastry with baking paper and fill with dried beans or rice, place tin on the oven tray and bake at 180oC for 20 mins, then remove paper and beans and bake for another 5 mins or until pastry is dry. Cool.
4. For filling, combine chocolate, cream and butter in a heatproof bowl over a saucepan of simmering water and stir continuously until butter is melted and mixture is well combined, then remove bowl from heat and set aside.
5. Using an electric mixer, whisk eggs, sugar and golden syrup until pale and creamy, then fold into chocolate mixture. Pour filling into tart shell and bake at 150oC for 35-40 mins or until just set. Cool tart to room temp before serving with double cream.