Double Chocolate Tart - cooking recipe

Ingredients

None None FOR THE PASTRY
1 1/4 cups flour
1/3 cup powdered sugar
1/3 cup unsweetened cocoa powder
10 tbsp (1 1/4 sticks) butter, chilled, chopped
2 None egg yolks
None None FOR THE FILLING
4 None egg yolks
2 None eggs
1/4 cup granulated sugar
10 oz semi-sweet chocolate, melted, plus additional 2 oz
1/3 cup heavy cream
1 tsp vanilla extract
None None Whipped cream, to serve

Preparation

Preheat the oven to 350\u00b0F. Lightly grease a 9-inch tart pan with removable bottom.
For the pastry, sift flour, powdered sugar and cocoa powder into a large bowl. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add egg yolks and 1 tsp iced water and mix to form a soft dough. Transfer to a lightly floured surface. Knead lightly until smooth. Wrap in plastic wrap and refrigerate 30 mins.
Roll out pastry between two sheets of parchment paper to a 10-inch circle. Press pastry into pan. Trim edges and refrigerate 30 mins. Line pastry with parchment paper and dried beans or pie weights. Bake for 15 mins. Remove paper and weights and bake for a further 10 mins. Reduce oven to 325\u00b0F.
Beat yolks, eggs and sugar in a large bowl with an electric mixer until pale and thick. Fold in melted chocolate, heavy cream and vanilla. Pour mixture into tart crust. Bake for 25-30 mins, until filling is set. Cool on a wire rack.
Meanwhile, melt the remaining 2 oz chocolate in a resealable plastic bag. Snip the corner and pipe in shapes on parchment paper. Let stand until set. Serve tart topped with whipped cream and chocolate shapes.