Dark Chocolate, Kahlua and Strawberry Tart

Ingredients

Chocolate pastry:

250g flour

2 tbsp cocoa powder

80g icing sugar

180g Westgold Unsalted Butter

Pinch salt

1 egg, beaten

1 egg yolk

Chocolate filling:                                                           

400g good quality dark chocolate                          

350ml cream                                                                  

6 tbsp caster sugar                                                                

120g Westgold Unsalted Butter

6-7 tbsp Kahlua

Strawberry sauce:

2 punnets fresh strawberries

Icing sugar to taste

Squeeze lemon juice                                                  

To finish:

Punnet fresh strawberries

Ganache for piping

Method

To make the pastry:

Place the flour, cocoa, icing sugar, salt and butter into a food processor and pulse until like fine breadcrumbs. 

Add the beaten egg and egg yolk and pulse again until the pastry just comes together. 

Wrap the pastry in plastic wrap and refrigerate for 30 minutes. 

Preheat the oven to 160^oC.

Roll out the pastry on a lightly floured bench. 

Line a 24cm tart tin leaving the pastry slightly higher than the top edge and trim. 

Place back in the fridge for 15 minutes to rest. 

Line the tart shell with baking paper and fill with baking beans or rice to bake blind. Bake for 15 minutes, remove the paper and rice and cook for another 5-10 minutes until the pastry is crisp and cooked through. 

Set aside to cool.

To make the chocolate filling:

Heat the cream and sugar together and stir until the sugar is dissolved and hot but not boiling. 

Pour hot cream over chocolate and sit for 5 minutes for the chocolate to warm through. 

Whisk together until smooth. 

Cut the butter into small squares and whisk in, then whisk in the Kahlua. 

Pour into the cooled pasty shell, saving ¼ cup of filling to pipe little droplets on the top if desired. 

Place in the fridge to set.

To make the strawberry sauce:

Hull and halve the strawberries. 

Place them in a blender with the icing sugar and lemon juice. Blitz until smooth.

Pour into a serving jug.

To finish the tart:

Remove the tart from the tin and slide onto a serving platter an hour before you want to serve it to allow the filling to soften.

Decorate with fresh strawberries (or any berries) and the droplets of spare filling as desired. 

This tart is rich so serve in small wedges with strawberry sauce.