Well it looks like we're having another dreary bank holiday weekend. I spent the first two days in Norfolk watching my good friend Ross Woodhouse (expect big things from this guy) sing at a festival, followed by his excellent Disney cover band, Club 33, the day after. Though I have to admit that the weather included sunny spells (without summery temperatures) on Sunday, I could have done without the frequent cloudbursts on Saturday. Let's not even mention the awful rain we've had today.
To cheer you up, today I'm bringing you a very tasty chocolate tart. I've been teasing this for quite a while on my Facebook page, so if you've been waiting on tenterhooks you can finally relax. I took a bit longer than I should have with this post because I didn't really have a lot to say, and wasn't in the mood to ramble (though I appear to have risen to the challenge this afternoon!)
This tart came about because I had serious chocolate cravings. I'm not usually a pastry girl, but I used a recipe I've used in the past and had forgotten how surprisingly easy shortcrust is to make, especially with the help of a food processor. Ever trying to cut back on fat, I used 0% fat Greek yoghurt instead of the more traditional double cream.
I wasn't thinking when I made the filling and added fridge-cold Greek yogurt to warm melted chocolate, causing the filling to seize up a bit and set prematurely, hence the rugged look. The tart tasted as I would have hoped, however: chocolatey, rich and there was an added tang from the Greek yoghurt. I'd definitely recommend giving this a try for an afternoon coffee accompaniment.
Ingredients
Pastry:
- 125g Plain Flour
- 55g Salted Butter
- 15g Caster Sugar
- 15mL Cold Water
- 15mL Whisky
- 200g Dark Chocolate
- 150g Milk Chocolate
- 120g 0% Fat Greek Yoghurt
- To make the pastry, either a) throw all the ingredients into a food processor and pulse until they start to clump together; dump onto a floured surface and use hands to bring the dough together or b) use your fingers to rub the flour, butter and sugar together to form a mixture resembling breadcrumbs; stir in the water and whisky and use hands to bring the dough together.
- Wrap the dough in cling film and place in the fridge for 30 mins to allow it to rest.
- Meanwhile, preheat the oven to 180C/160C fan and line a 23cm greased cake tin with parchment paper.
- Bring the dough out of the fridge, take the cling film off and place the dough on a floured surface.
- Use a rolling pin to roll the dough so that it is just wider than the cake tin and about 1/2 cm thick.
- Use the rolling pin to help pick the dough up and place it inside the tin. Use your fingers to push it into shape and cut any excess off the top with a sharp knife. Prick the pastry all over.
- Bake the pastry in the oven for 15 mins, or until it has turned golden. Remove from the oven and allow to cool.
- Make the filling by breaking the chocolate up and placing it in a microwave proof bowl. Heat it at 30 second intervals until melted.
- Allow the chocolate to cool (this is important, otherwise the mixture will seize up), then stir in the Greek yoghurt.
- Pour the filling into the middle of the pastry and allow to set before serving.
I'm entering this into Baking With Spirit, my monthly challenge which is centred around baking with alcohol. This month I have let you all go mad and do what you please, and you have until the 28th to get your entries in.
I'm also entering this into Lucy's #CookBlogShare link up over at Supergolden Bakes.