Chocolate peaches tart

Serves 6

Preparation: 20 min

Baking: 45 min

PASTRY

• 250 ml (1 c) flour, plus extra for dusting

• 30 ml (2 T) cocoa powder

• 60 ml (¼ c) icing sugar, sifted

• pinch salt

• 125 g butter, cubed

• 1 egg, beaten

FILLING

• 200 g dark chocolate, broken into pieces

• 250 ml (1 c) cream

• 80 ml (⅓ c) milk

• 60 ml (¼ c) caster sugar

• 30 ml (2 T) apricot jam

• 1 egg

• 1 egg yolk

• 2,5 ml (½ t) vanilla essence

• 6 peaches, stoned and sliced

Preheat a baking tray in the oven at 180 °C. Grease a 13 x 30 cm loose-bottom tart tin.

1 Sift the dry ingredients together in a large bowl with a pinch of salt.

2 Rub in the butter until it resembles fine breadcrumbs. Add the egg and briefly knead. Shape into a rectangle, wrap in clingfilm and chill for 30 minutes.

3 Roll out the pastry and fully line the tin. Trim off the excess pastry and prick the base with a fork. Line the tart case with baking paper, fill with raw beans or rice and blind-bake for 10 minutes.

4 Remove the baking paper and weights, bake for another 5 minutes. Remove from the oven and set aside to cool slightly. Reduce the oven temperature to 150 °C.

5 Filling Place the dark chocolate in a large bowl. In a small pot, gently heat the cream, milk and caster sugar, stirring constantly until almost boiling. Remove from the heat and pour over the chocolate. Stir until melted and set aside until slightly cooled.

6 Stir in the jam and whisk in the egg, egg yolk and vanilla essence. Carefully pour the mixture into the tart case.

7 Bake for 30 minutes until just set. Remove from the oven and cool in the tin for 20 minutes before carefully turning it out. Garnish with freshly sliced peaches.

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