With a note from our baker Eliana Ward: "The tart came out amazing! I had made this same tart before with just store bought chocolate and this outcome was significantly different. It was so smooth, so creamy, and so decadent. By far the best tart I have made and I attribute that to the quality of chocolate"
For the crust:
- 3 ounces butter
- 1 tablespoon vegetable oil
- 3 tablespoons water
- 1 tablespoon sugar
- ⅛ teaspoon salt
- 1 cup all-purpose flour
- 1 cup heavy cream
- 8 ½ ounces Antidote Supreme Bake 73% chocolate
- 1 ounce butter
Preheat the oven to 210C
Combine butter, water, oil, sugar, salt in a bowl over medium heat.
Stir occasionally till golden and brown, starts smelling nutty.
Remove from heat, add 1 cup flour, combine till forms to ball.
Allow to cool and use fingers to press into an 8-9" tart tin with removable bottom.
Bake for 15 min till golden. Allow to cool before adding filling.
Break chocolate into small pieces in medium bowl.
Bring heavy cream to boil.
Pour hot cream over chocolate stir till creamy, when melted add butter till well incorporated.
Add to the cooled crust, chill in the refrigerator for at least one hour but up to 24 hours.