Chocolate Tart

Olive & Sinclair Chocolate Tart

12 portions

1 cup butter
1 orange zest
1 Cup brown sugar
Cream together in mixer with paddle attachment

1 each egg yolk
Add and mix to combine.

1/2 cup bread flour
1/4 Cup cocoa powder
1/2 tsp maldon
Add and mix on low speed until smooth and combined. Press mixture into the bottom of a buttered and papered 10 inch spring-form pan. Back and 350 for about 10 minutes until set. Cool before pouring in tart filling.

Chocolate Tart Filling
Olive and Sinclair 75% chocolate
600 Melt
2 each whole eggs
3/4 Cup golden cane
2 each yolks
Mix together in bowl

2 1/2 cup half & half
Bring to a simmer. Temper into eggs
Temper mixture into melted chocolate. Strain. Pour into crust. Bake at 300F for about 20 minutes until custard is set.

Pasty Chef Liz Miller