Dark Chocolate Tart

Dark Chocolate Tart

Prep
30
Cooking time
2
Serves
6

Method

1. In a mixing bowl, mix together flour and salt. Then add in Cobram Estate Light Extra Virgin Olive Oil using a fork until resembles breadcrumbs. Gradually stir in cold water (about 1/4 cup as a guide as it may vary) until the mixture forms a dough. Wrap the dough in cling wrap and allow it to rest in the fridge for at least 30 minutes.

2. Preheat oven to 180C. Roll out the pasty and use it to line a 23 cm greased tart tin. Blind bake for 10 to 15 minutes.

3. For the filling, in a saucepan, place cream, sugar and a pinch of salt. Remove from heat as soon as it hits boiling point. Add in the chocolate and Cobram Estate Light Extra Virgin Olive Oil stirring until completely melted.

4. Pour chocolate mix into prepared tart shell, and put in the fridge for 1 hour to set, sprinkle with sea salt before serving.

Ingredients Chevron Icon

250 gram good quality 70% chocolate, roughly chopped

1/3 cup Cobram Estate Light Extra Virgin Olive Oil

200 ml cream

2 teaspoons of caster sugar

pink salt flakes

1 sheet of good quality shortcrust pastry

For tart shell

300 grams of all-purpose flour

150ml Cobram Estate Light Extra Virgin Olive Oil

1 egg

80 ml of cold water

pinch of salt