Thin Chocolate Tart

I delivered a presentation earlier at uni about my dissertation proposal and since my research revolves around food, I felt the right thing to do was to bring food. So, I baked a batch of man brownies and they were very well-received as well as my proposal. I scored my brownie points. Yay!

As I was baking, I received a rather disturbing text from my mom: "Mike, can you please text me your full name and date of birth?". Was this some sort of a test? or has my mother forgotten me? I provided her with the information nonetheless. I still love you mother.

Moving on... I baked this thin chocolate tart on the weekend and I thought of sharing it with you. I normally stay away from making pastry, not because I don't like pastry, I love pastry, but pastry doesn't really like me. I have cold hands which supposedly perfect for making pastry (but a very warm heart if you must know).

This tart is easy to make, including the pastry base, believe me. The tart looks like a giant chocolate digestive biscuit. I totally forgot to take a picture of it when it was still whole. The crumbly biscuit-like base is covered with delicious orangey chocolate sauce. I also added some frangelico (hazelnut liquor) to the topping, and I think I don't need any excuses to add more deliciousness.

Off to the cinema now. Have a good night/morning/afternoon wherever you are.

Thin Chocolate Tart
Recipe by Stéphane Reynaud

200 g plain (all-purpose) flour
100 g caster sugar
50 g ground almonds
1 pinch salt
120 g butter, cubed and softened
1 egg yolk

for the chocolate topping:
1 orange
50 g butter
150 ml pouring (whipping) cream
140 g dark chocolate

Start by making the pastry by sifting the flour, sugar, ground almonds and salt. Add the cubes of butter in stages. Add the egg yolk, work the pastry using your palm to give a crumbly texture. Shape it into a ball, cover with plastic wrap, chill for an hour. Roll the pastry out on a sheet of baking paper to make a very thin circle 2mm thick all over. Cook in a preheated 180 C oven for 10 minutes - the pastry should be a nice golden brown.

For the chocolate topping, zest and juice the orange, add to the butter, cream and chocolate, melt all of these together and coat the tart. Leave at room temperature for 30 minutes before serving. Slice into wedges.