Tarte au Chocolat Barbara

Name: Tarte au Chocolat Barbara
Ingredients: 2 oz / 60 g caster sugar; 1 egg yolk, lightly beaten; iced water, to mix; 2 tbsp kirsch, Amaretto, Mandarine or other eau de vie or liqueur; 2 tbsp kirsch, Amaretto, Mandarine or other eau de vie or liqueur; 2 tbsp kirsch, Amaretto, Mandarine or other eau de vie or liqueur; 2 tbsp kirsch, Amaretto, Mandarine or other eau de vie or liqueur; 2 tbsp kirsch, Amaretto, Mandarine or other eau de vie or liqueur; 1 tsp cornflour; 4 oz / 110 g dark, bitter chocolate, broken into pieces; 4 oz / 110 g dark, bitter chocolate, broken into pieces; 2 egg yolks; 3 egg whites; 4 oz / 110 g unsalted butter; 1½ oz / 40 g cocoa powder; 6 oz / 170 g plain flour

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

Pastry

6 oz / 170 g plain flour
1½ oz / 40

Dessert
Vegetarian

Method

The pastry can be made by hand or in the food processor. Sift the flour and cocoa together and rub in the butter. Stir in the caster sugar, the egg yolk and enough water to combine the mixture into a smooth pliable dough. Chill for 15 minutes or so. Prepare a 10 in / 2