Dark Chocolate Tart

Few more days to go before holiday starts! I seriously can't wait for holidays, I've been aching for it long enough. My body is tired, my mind is exhausted. I'm in a serious need of a break. Oh Wednesday, do come fast!

I had a very packed schedule last week, with the Minggu Bahasa Antarabangsa going on, in which our class had to join 3 competitions. To our disappointment, we didn't win anything. But it's alright, at least we had fun and we got to eat Big Apple doughnuts in the end. :P

So today I made dark chocolate tart which I adapted from this website. It's weird that my sister didn't like it so much because it would always be her who loves and finishes what I cook or bake. But she still ate 2 slices of it. Guess it wasn't that bad huh? :D *Update : It tasted even better (my sister agreed on this) after it has been sitting in the fridge for a night* My mom likes it though. Only chocoholic would appreciate this rich and chocolatey tart! :)

Dark Chocolate Tart - 9 inch

For the crust :

• 1 cup digestive biscuit crumbs
• 5 tbsp unsalted butter
• 2 tbsp cocoa powder
• 1 tbsp caster sugar

1. Preheat oven at 180C.
2. Process everything in a food processor and press it onto a 9-inch tart pan.
3. Bake for 10 minutes until slightly puffed up and let it cool for 15-20 minutes.

For the filling :

• 227g dark chocolate, chopped (not more than 65% cocoa)
• 1 1/4 cup of heavy cream
• 1 tsp vanilla
• 2 eggs
• 1/4 tsp salt

1. Heat the milk in a small saucepan and bring it to a boil.

2. Pour over the chopped chocolate and whisk gently. Then, let it cool slightly.

3. Add the vanilla, eggs and salt to the chocolate mixture.

4. Pour over the slightly cooled crust and bake for 22-28 minutes. I baked for 28 minutes and it burnt a little bit, so I would reduce the cooking time in another try. But remember, it all depends on the oven. 

5. After it has baked, let it cool for at least an hour.

For the glaze :

• 50g dark chocolate, chopped
• 2 tbsp of heavy cream
• 1 tbsp of water
• 1 tsp of golden syrup

1. Heat the heavy cream in a small saucepan and bring it to a boil.

2. Pour over the chopped chocolate and stir.

3. Mix in the water and golden syrup.

4. Pour over the tart, tilt around to even out the glaze.

5. Let it set for another hour or refrigerate for at least 4 hours and remove at least 2 hours before serving.