Mary Berry’s Chocolate Fondant Tart

This was my first time making a Chocolate Fondant Tart and it was definitely one of the simpler things I have made. More importantly it tasted A-MAZ-ING!


Ingredients 
For the Shortcrust Pastry
100g Plain Flour
50g Icing Sugar
50g Diced Butter (chilled)
1 Large Free-range Egg Yolk
About 1tbsp Cold Water

For the Filling 
100g Butter
150g Plain Chocolate (chopped)
150g Caster Sugar
75g Plain Flour
6 Medium Free-range Eggs

Dusting of icing sugar to serve.

Method
1. For the pastry, put flour and icing sugar in a large bowl and rub in the butter using fingertips until the mixture looks like breadcrumbs (crucial that the butter is chilled).
2. Add the egg yolk and water and mix until it comes together, forming a firm dough. Wrap in cling film and leave to rest in fridge for 30 minutes.
3. Preheat the oven to 180C (fan). Dust the work surface with flour and then roll out the pastry as thinly as you can to a circle - about 5cm/2in larger than your flan tin. Line the tin with pastry. Leave to chill in the fridge for 15 minutes.
4. Prick the base of the pastry with a fork and line the pastry case with a circle of baking parchment or foil and fill with baking beans. Bake the pastry blind for 10 minutes, then remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes (until pale golden-brown and dried out). 
5. For the filling, melt the butter in a medium pan over a low heat, then add the chocolate and stir until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time. 
6. Place the pastry case on a baking tray. Pour the mixture into the pastry case, filling it right to the top and place in the oven. Bake for 10-12 minutes (until just set around the edges - but it should still be slightly wobbly in the centre).
7. Remove from the oven and allow to cool. Dust with icing sugar.

Thanks for reading! 
Karämela Kitchen x

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