· 90g icing sugar
· 25g cocoa powder
· 30g ground almonds
· 120g butter, softened
· Pinch sea salt
· 1 XL free-range egg
· 220g all-purpose flour
· 300g high-quality dark chocolate, 70%
· 350ml cream
· 50g honey
Special equipment: 24cm tart mould
To serve: Flaky sea salt and fresh seasonal berries
To make the base:
· Weigh icing sugar, cocoa powder and ground almonds in the bowl of a stand mixture.
· Whisk them together to combine well.
· Add the softened butter and salt. Mix on low with the paddle attachment until well combined but do not whip air into the butter.
· Add the egg and mix until combined.
· Add the flour in 3 stages. Once the flour is just incorporated, switch off the mixer.
· You do not want to overwork the dough.
· Flatten pastry dough into a disk and wrap with cling film.
· Place in the fridge to rest for one hour.
· (Dough can be made the night before and also can be made by hand.)
· Flour a clean work surface and remove the dough from the fridge.
· Roll out the dough into a circle a few centimetres larger than your tart mould.
· Gently transfer your dough to the mould by rolling the pastry up on the rolling pin and then unrolling it across the mould.
· Press the pastry dough well into the mould taking special care of the ‘corners’ where the base and sides meet.
· Using a paring knife, trim off the excess dough and neaten the edges.
· (Top tip: save cut offs and turn them into little chocolate biscuits.)
· Place the tart base in the fridge for 30 minutes.
· Preheat oven to 170˚C.
· Prick the base of the tart with a fork.
· Bake for 20-25 minutes.
· Allow the tart base to cool completely before removing the mould and placing the tart base on your chosen serving dish.
To make the filling:
· Prepare a bain marie and roughly chop the chocolate.
· Melt the chocolate in the bain marie, stirring occasionally.
· In another saucepan heat the cream and honey.
· Once the chocolate has melted, remove from the heat.
· Pour the warm cream into the chocolate in 3 additions, stirring well in between.
· As you add the cream it will look like the filling has split. However, keep mixing with a spatula and it will come together homogeneously and smoothly.
· Pour the warm chocolate filling into your tart base.
· Transfer the tart to the fridge and allow to set.
· Once the tart has set, remove from the fridge and sprinkle with flaky sea salt.
· Slice and serve with a pile of fresh berries
ENJOY WITH A GLASS OF THE LUSCIOUS FAT bastard PINOTAGE: Sumptuous and velvety with an abundance of ripe plums and rich dark fruit intertwined with delicious notes of chocolate and mocha. A perfect accompaniment to a Dark Chocolate Truffle Tart.
The FAT bastard PINOTAGEcan be purchased online at https://shop.fatbastardwine.co.za/ and is widely available nationally, retailing at around R120.
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