Ingredients

• 125g Unsalted Butter
• 1 Egg
• 200g Dark Chocolate
• 160g Unsalted Butter
• 330g All Purpose Flour
• 100g Icing Sugar
• 50g Cocoa Powder
• 1 pinch Salt
• 1 ½ teaspoons Vanilla Extract
• 90g Golden Caster Sugar
• 2 Eggs
• 3 Egg Yolks
• 3 Egg Whites
• 240g Caster Sugar
• 40ml Water

Tools

• Oven
• Plastic wrap
• Rolling pin
• Chef Patissier XL
• Tart pan - 9.5 x 1"
• Kenwood bowl - chef patissier xl
• Work surface
• Lightly floured surface
• Easywarm bowl

Method

1. Grease a clean tart pan then set aside
2. Attach K Beater
3. Add unsalted butter, all purpose flour, icing sugar, cocoa powder and salt to the Kenwood Bowl
4. Mix until crumbs form - 2 min, Speed 1
5. Then add egg and vanilla extract to the Kenwood Bowl
6. Mix until mixture comes together - 1 min, Speed 1
7. Transfer content of Kenwood Bowl to work surface
8. Knead slightly
9. Wrap with plastic wrap
10. Chill in fridge - 30 min
11. Place pastry on lightly floured surface
12. Roll out into a circle approx. 30cm round
13. Transfer pastry to tart pan
14. Line until covered
15. Trim the excess pastry from around the edges and prick the base with a fork
16. Place the lined tart pan onto a baking tray
17. Chill in fridge - 30 min
18. Pre-heat oven - 190°C
19. Remove the tart case from the fridge
20. Line with parchment paper and fill with baking beans
21. Bake - 15 min, 190°C
22. Remove from oven
23. Reduce the oven temperature to 180°C
24. Remove the baking beans and paper
25. Bake - 5 min, 180°C
26. Remove from oven then set aside
27. Reduce the oven temperature to 160°C
28. Attach Creaming beater
29. Add dark chocolate and unsalted butter to the EasyWarm Bowl
30. Stir until melted - 10 min, 7, Stir 1
31. Remove the bowl from the machine and set aside
32. Clean Kenwood Bowl
33. Attach Whisk
34. Add golden caster sugar, egg, egg yolk and vanilla extract to the Kenwood Bowl
35. Whisk - 2 min, Speed Max
36. Transfer content of EasyWarm Bowl to Kenwood Bowl
37. Whisk until combined - 30 sec, Speed 3
38. Then add all purpose flour to the Kenwood Bowl
39. Whisk until combined - 30 sec, Speed 3
40. Transfer chocolate mixture to tart pan
41. Spread until level
42. Bake - 12 min, 160°C
43. Remove from oven and let cool
44. Clean EasyWarm Bowl
45. Attach Whisk
46. Add egg white, caster sugar and water to the EasyWarm Bowl
47. Whisk - 10 min, 4, Speed Max
48. Remove the EasyWarm bowl from the machine
49. Sift cocoa powder into the EasyWarm Bowl
50. Using a metal spoon, carefully fold the cocoa through the meringue
51. Spoon the meringue on top of the chocolate tart, swirling slightly as you go
52. Sift cocoa powder onto the meringue
53. Bake - 20 min, 160°C
54. Let cool completely
55. Serve

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