Today Handsome pooped on the lawn. I hosed him down with the hosepipe. Life with kids is not always very glamorous. Clearly there are things about my kiddos that I cannot feel proud of, but fortunately because parenthood can be as merciful as it its cruel, there are a lot of other moments that make me feel like the mom I always wanted to be.
For instance when they say thank you without being reminded – I am the good manners mom; when they don’t run away from me at the mall – I am the discipline mom; and when they ask for chocolate instead of sweets – I am the best mom. Yes, ever. Technically I am still needed for some logistical aspects of parenthood through adolescence and possibly beyond, but really, since these kiddos can tell a Tempo from a Tex bar, I consider my work done.
In this house, we do chocolate. Our Friday lunchbox treats are chocolate, our party packs are a chocolate bar, and we have been known to bribe encourage our kiddos to do hard stuff with chocolate, (no disapproving frowns, this is not a parenting blog) and of course, our dinner party go to dessert is this chocolate tart.
It is pretty much just a baked chocolate mousse, but together with chocolaty pastry, fresh berries and some homemade vanilla ice cream, it’s quite the rock star! It goes without saying that this tart is uber rich. I could suggest that you will only need one small slice, but I can’t promise you that, because after you taste this tart, what you might need is bigger pants.
What you need
2 cups flour
1/2 cup cocoa powder
3 tbsp. castor sugar
2 egg yolks
250 g butter, softened
500 g dark chocolate
500 ml cream
187 ml milk
- Sift the flour, cocoa powder and sugar
- Add the butter and using a processor mix until it starts to resemble breadcrumbs
- Add the egg yolks and pulse until the mixture forms a ball.
- Press into a flat disk, wrap in clingfilm and refrigerate for 1 hour.
- Remove the dough from the fridge and roll out on a floured surface quite thinly to fit the size of your tart dish.
- Prick the pastry using a fork.
- Line the pastry with baking paper and fill with baking beans or dry rice and bake in a preheated oven at 200 degree Celsius for ten minutes.
- Remove the baking paper and bake again for another 5 minutes.
- Set aside and lower the oven temperature to 150 degrees Celsius.
- Break the chocolate into a bowl.
- Bring the milk and the cream to the boil and pour over the chocolate.
- Whisk to blend and allow to cool slightly.
- Beat the eggs into the chocolate mixture.
- Pour into the baked pastry case and bake until just about set (about 35-40 minutes).
- Leave to cool until completely set before slicing.
It is best not to put this tart into the fridge as the chocolate will lose its gloss. I feel to add that I usually make this tart the day before I need it.
Invite some friends over; celebrate, school is nearly out….