Prep Time | 40 minutes
Cooking Time | 15 minutes
Serves | 12 people
- For the pastry, place the flour, salt and butter into a mixer and mix until the mixture resembles breadcrumbs.
- Add the egg and sugar and mix until the mixture comes together to form a dough. You may need to add a splash of ice cold water if the pastry is too dry. Place into a bowl, cover the bowl with cling film and chill in the fridge for 30 – 60 minutes.
- Preheat the oven to 200oC/400oF/Gas 6.
- Roll the dough out on a lightly floured surface until large enough to line a 20cm/8in fluted tart tin.
- Place into the tin, don’t trim the edges of the pastry case. Chill for 1 hour to ensure that the pastry doesn’t shrink during baking.
- Place a piece of greaseproof paper on top of the tart and weigh it down with baking beans or rice. (The leftover pastry pieces can be rolled into a dough balls and spread evenly on top of the tart too to keep the weigh down).
- Place into the oven for 15 minutes, then removes the paper and beans and return to the oven for five minutes, or until lightly browned. Remove from the oven to cool and trim any excess pastry from the edges.
- Meanwhile, for the filling, bring the cream, vanilla extract and sugar slowly to the boil in a pan.
- Break the chocolate and butter into pieces and place into a large bowl. Pour over the cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth.
- Pour the chocolate mixture into the tart case and leave Chocolate Torte to cool. Place in the fridge to set for minimum of two hours.
- For the white chocolate sauce, place the chocolate in a large heatproof bowl over a pan of gently simmering water. Add the splash of cream or a tablespoonful of butter and allow to melt slowly and then remove from the heat. Let it cool for a few minutes and while still warm pour it over the chocolate tart.
- Leave Chocolate Torte in the fridge for 30 mins to 1 hour for the chocolate sauce to set, dust with icing sugar and serve with pouring cream and handful of raspberries!
Italian Herb Pizza Crust or Wrap
Gluten Free Pizza Crust – Makes one 10-11” pizza, serves 2 To make your begin making your Gluten Free Pizza Crust, mix 8g Dried Yeast with 180ml warm water. Add ½ tsp of sugar and stir until dissolved, then set aside for 10 minutes. Mix 200g of pizza base mix with the...
