I love a tart. They are a great make-ahead dessert option, perfect for entertaining. And while I find it hard to beat a lemon tart, I discovered this chocolate tart recipe a few years ago and thought it was divine! For a decadent dessert option, serve with good quality vanilla ice cream.

Ingredients

110g unsalted butter at room temperature

1/2 cup pure icing sugar

15g cocoa powder

2 egg yolks

Pinch of salt

20g almond meal

180g plain flour, plus extra to dust

1/2 tsp baking powder

Filling ingredients

100g chopped good quality dark chocolate (I like to use Lindt 78% or 80%)

15g cocoa powder

3 eggs

130g caster sugar

1/3 cup plain flour

Directions

1. Using electric beaters, cream the butter, icing sugar and cocoa powder until well combined.

2. Add the egg yolks. Mix until combined.

3. Add the dry ingredients, and mix only until the pastry comes together.

4. Press the dough into an even, flat square.

5. Wrap the dough in cling wrap. Refrigerate for approximately one hour, or until firm.

6. Preheat the over to 170 degrees Celsius.

7. Using baking paper, trace the outline of the base of a 22cm tart pan with a pencil. With a pair of scissors, cut out the shape and set it aside.

8. Lightly dust a surface with flour. Roll out the dough on the dusted surface until it’s approximately 3mm thick.

9. Using the dough, line the base and side of the tart pan. Let the dough overhang on the sides.

10. Refrigerate the dough for approximately 10 minutes.

11. Using a small, sharp knife, trip the dough so it is flush with the top of the tart pan.

12. Take the baking paper circle cut to the shape of the tart pan base, and place it over the bottom of the dough.

13. Place baking weights over the base.

14. Bake for 15 minutes.

15. Remove from oven. Once it has cooled slightly, remove weights and paper.

16. Increase the oven temperature to 180 degrees Celsius.

17. Moving on to the “filling ingredients” - use a saucepan over low heat to melt the chocolate, cocoa powder and butter. Mix to combine.

18. In a seperate bowl, lightly whisk the eggs and sugar. Fold in the melted dark chocolate mixture, as well as the sifted flour, until combined.

19. Pour the mixture into the tart shell. Bake for 15 minutes or until just set with a slight wobble in the middle.

20. Cool at room temperature for five minutes before removing the tart ring.

Note: Recipe adapted from Delicious magazine.