Chocolate Tart

Tart Shell Pastry

1. Preheat the oven to 180 ºC.
2. In a large mixing bowl, add in Blue Key Self-Raising Flour, caster sugar, salt and butter.
3. Using your fingertips, rub the flour mixture until crumbly.
4. Whisk egg yolk and cold water in a small mixing bowl.
5. Add the egg yolk mixture and Star Brand Vanilla Flavour into the flour mixture. Knead lightly until the dough is smooth.
6. Form the dough into a disc shape and wrap it with cling wrap. Refrigerate for 30 minutes.
7. Lightly dust pastry board with Blue Key Self-Raising Flour and transfer the dough onto the floured surface.
8. Using a rolling pin, roll out the dough to approximately 30cm diameter and 0.5cm thickness.
9. Place dough gently into a 9-inch tart mould.
10. Press the dough into the tart mould so that it fits tightly and trim off the excess. Press the dough tightly again and refrigerate for 15 minutes.
11. Place the aluminium foil on the unbaked tart shell. Snug the lining right up against the edges and sides of the tart shell. Pour in the rice grains, making sure to fill the shell completely.
12. Bake in the preheated oven for 30 minutes, until the edges of the tart shell are just starting to turn golden. Grasp the corners of the foil and lift the weights out of the tart shell pastry.
13. Whisk egg white. Brush the whisked egg white lightly to coat the tart shell pastry.
14. Return the tart shell pastry to the oven and bake for another 8 minutes.
15. Remove the tart shell from the oven and cool to room temperature.
16. Lower the oven temperature to 160º C.

Chocolate Tart Filling

1. Add whipping cream and full cream milk into a pot over low heat. Stir until simmers slightly. Remove from heat.
2. Add in semi-sweet chocolate chips, caster sugar and salt. Stir until fully combined.
3. Whisk eggs in a separate medium mixing bowl and add in the chocolate mixture. Continue to whisk until fully combined.
4. Pour the chocolate tart filling into the cooled tart shell pastry.
5. Bake in the preheated oven for 20 minutes.
6. Once the chocolate tart has cooled down, dust with icing sugar and decorate with strawberries and blueberries.