Persian Chocolate Tart
Dine Pic
Makes approx 12
Base:
   8 tbsp unsalted butter
   1/2 cup sugar
   1/3 cup Dutch cocoa powder
   Pinch salt
   1 large egg yolk
   1 tsp vanilla essence
   1/2 cup plain flour

   Cream butter and sugar until fluffy.
   Add cocoa and salt then yolk and vanilla. Blend thoroughly.
   Add flour until the dough just comes together. Rest at least 4 hours.
   Roll to desired size and blind bake at 160 deg C until just firm.

Filling:
   300g bitter chocolate (70 per cent cocoa solids)
   200g butter
   2 eggs
   2 yolks
   60g sugar
   Rosewater to taste
  
   Melt butter and chocolate over hot water. Whisk the eggs, yolks and sugar to make a fluffy sabayon.
   Fold a third of the egg mix into the chocolate and then fold this mixture into the remaining sabayon. Add rosewater to required strength.
   Fill the tart bases and bake at 170 deg C for 10 minutes. Set at room temperature.
   May be served warm or at room temperature with a rich plum sauce and a sprinkling of rose petal praline.

Recipe from Rebecca Kelly, owner/chef of A Bite to Eat in Chifley.

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