Homemade Chocolate Sauce
with Balsamic Cream

Servings

2-6

Category:

Dessert

Good For:

Dessert

Ingredients

For the tart pastry

  • 1 ½ cups all-purpose flour, sifted
  • 125g cold butter cut in small pieces
  • 1 tsp salt
  • 1 egg yolk

For the filling

  • 2 medium onions thinly sliced
  • 2 large peppers, one green and one red, cut in strips
  • 2 eggs
  • 300g cheese spread with feta and sun dried tomato
  • 100ml low-fat crème fraiche
  • A pinch of black pepper

Step by step directions for the pastry

Step 1

Combine flour with salt and rub butter into dry mixture with your hands until mixture resembles coarse meal.

Step 2

Mix in egg yolk and add just enough water, by spoonfuls, until mixture is moistened and sticks together.

Step 3

Shape dough into a ball, cover with plastic wrap and place in refrigerator for 30 minutes.

Step 4

Preheat oven to 180oC.

Step 5

Place cold dough on a work surface sprinkled with flour and roll out to a diameter of 28cm.

Step 6

Place dough in tart pan, cover with baking paper and cover bottom with dried beans for weight (so that pastry does not puff up).

Step 7

Place in refrigerator for about 20 minutes so that the shape sets.

Step 8

Take out tart base from refrigerator and remove beans and baking paper.

Step 9

Cut baking paper into wide ribbons and place around edge of tart base so that edges do not overbrown during baking (tart base will be baked twice) • Bake in oven at 180oC for about 15-20 minutes.

Step 10

Remove the baking paper from the edges and let tart base cool.

Step by step directions for the filling

Step 1

Blanch the onion and peppers in boiling water for 4-5 minutes and drain well.

Step 2

In a medium bowl, beat eggs, cheese spread with feta and sun dried tomato, crème fraiche and pepper, until smooth.

Step 3

Pour the mixture into the tart base and scatter the onions and peppers on top.

Step 4

Press the vegetables with a spatula to set into the cream mixture.

Step 5

Cover the tart and bake it for 20 minutes at 180oC, then uncover for another 25 minutes or until golden brown on top.

Step 6

The tart is ready when the centre of the filling is firm.