Bitter Chocolate Tart with Baileys

This is very rich and luxurious, so serve in thin wedges.

INGREDIENTS:

PASTRY: 

• 75g butter
• 75g caster sugar
• 75g ground almonds
• 125g plain flour
• Pinch of salt
• 2 tbsp iced water, or more

FILLING:

• 300mL thickened or whipping cream
• 200g dark chocolate (70 per cent)
• 50g butter, chopped
• 2 tbsp Baileys Irish Cream

METHOD:

To make the pastry, whiz the butter, sugar, almonds, flour and salt in a food processor until smooth.
Add water a spoonful at a time, still whizzing, until the pastry clumps into a ball. Place on the base of a 20cm tart tin and gently, gradually, press the mixture down, working from the centre out, to cover the base and up the sides. Trim the sides. Refrigerate for 1 hour.

Heat the oven to 180C. Line the tart with foil and weigh down with baking beans or pastry weights. Bake for 15 minutes, carefully remove beans and foil, then bake for a further 5 to 10 mins until lightly golden. Cool.

To make the filling, heat the cream until just before boiling point.

Finely chop the chocolate and place in a heatproof bowl. Add the cream, leave for 1 min, then mix well with a spatula, working from the centre outwards. Add the butter and stir until smooth.

Stir in the liqueur and pour into the tart case. Leave in a level place to cool, then refrigerate for 3 hours before serving.

Serves 8 to10

Chef: Jill Dupleix
Photo: Jennifer Soo
Source: The Sydney Morning Herald Recipe Cards