I had a big 'Oh No' moment this morning (August 2020) when I realised the recipe for this wickedly delicious tart wasn't on the website. Unfortunately it was one of the recipes that didn't make it across from the old website to the new. All I can say is I'm very glad the photos I take include the date the shot was taken - it makes it so much easier going through my cookbooks (& I'm extremely thankful I write down the date I trial recipes - this one was developed early 2016). 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

  

Ingredients

Chocolate Pastry

Dry ingredients 

215 g Bakers' Magic Gluten free flour

35 g Potato starch

25 g Cocoa

75 g Brown sugar

Wet ingredients 

200 g Butter

1 Egg

25 g Water

 

White Chocolate Filling

250 g White chocolate (good quality)

200 g Thickened cream

50 g Butterscotch schapps

2 eggs

 

Milk Chocolate Filling

250 g Milk chocolate (good quality)

250 g Thickened cream

2 Eggs

50 g Baileys

 

Dark Chocolate Ganache

275 g Dark Chocolate (good quality)

275 g Thickened cream

~27 g Glucose syrup 

  

Optional Salt flakes & food grade gold dust for dusting on top

Methods

Preheat oven to 180 C (fan forced).

Grease a flan dish. The one I use has a diameter of 28 cm. 

Prepare a work surface for rolling out pastry.

Pastry 

Mix together the dry ingredients (Bakers' Magic Gluten free flour, potato starch, brown sugar and cocoa).

In another container melt the butter. Add the water & egg to the melted butter. Whisk with a fork to combine. Don't let this mixture cool.

Pour the wet ingredient mix over the combined dry ingredients & stir to combine. It can be mixed by hand, fork or wooden spoon. Mechanical devices can over mix the dough very easily, it is best done by hand.

Wrap the dough in plastic clingwrap or put it in a plastic bag & store in the fridge for approximately 1 hour (or freezer for ~20 mins). The dough can be frozen at this stage.    

Cooling the dough is important - after cooling the butter is fully absorbed, flexibility is increased & the dough is easier to handle.

Bring the dough out of the fridge, it will be quite hard (depending on how long it was left in the fridge).

Prepare a clean work surface (silicon mat, baking paper) & knead the pastry until it is soft enough to roll out. As there is quite a lot of butter in the dough it will be quite soft - that is okay. 

Roll out the dough in a circular shape with a height of ~2 - 3 mm. If uncertain how big the dough disk should be, trace around the base of the flan dish on some non stick paper. Roll out the dough between two sheets of non stick baking paper, place the one with the tracing on top. Roll the dough out so that the disk size is ~5 cm larger than base of the flan dish.

 

If you have rolled out your pastry between 2 pieces of baking paper gently lift one side off then put it back down on the pastry. Grabbing both sides of both pieces of the baking paper gently flip over the dough. The other side of the pastry should now be facing upwards, gently peel off and completely remove the baking paper on this side. Without squashing the pastry gently put the rolling pin over the pastry ~ 1/4. Lift up the bottom piece of baking paper with the pastry on it and lay it over the rolling pin.

Peel off the baking paper. Lift up the rolling pin, the pastry should be hanging off it. Holding on to both ends of the rolling pin position the pastry over the flan dish. Gently lay the pastry onto the dish.

Gently push the pastry onto the bottom edge & side of the flan dish. Trim off excess pastry with a knife. Keep the extra pastry dough - you can make biscuits out of it.

 

I blind bake this pastry dough to ensure the sides don't sink. Put a layer of non stick baking paper over the top of the dough. I usually use the piece with the tracing of the base of the flan dish on it & cut it slightly larger. Pour in blind baking beads or dried beans or rice.

 

Bake in the oven at 180 C for 15 mins.

 

White Chocolate Filling

Warm the cream in a microwaveable bowl above 40 C.

Add in the white chocolate & butterscotch schnapps.

Your pastry should be nearly ready to come out of the oven.

Ensure the chocolate has melted, if not gently warm in the microwave.

In a separate bowl briefly whisk the 2 eggs. Wait until the pastry is out of the oven before putting the eggs into the cream & chocolate mix.

Decrease oven temperature to 150 C (fan forced).

Gently take the baking paper & baking beads out of the flan dish.

Add the eggs to the chocolate mix & stir to combine.

Pour over the pastry.

Bake in the oven at 150 C for ~10 mins. The mixture should set in this time.

While the tart is in the oven prepare the Milk Chocolate Filling.

 

Milk Chocolate Filling

Thermomix

Place cream into the TM bowl.

Mix at 70 C for 2 1/2 mins at speed 3.

Add chocolate & mix for 1 min at speed 2. If the chocolate hasn't completely melted mix for an additional 30 sec (@ 50 C) at speed 2.

Add eggs & Baileys to TM bowl, mix for 20 secs at speed 4.

Wait for the tart to come out of the oven.

Microwave

Heat cream in a microwaveable container.

Add in the chocolate & stir. If the chocolate is not all melted put the container back in the microwave & gently heat. Stir the mixture again.

When the chocolate is completely melted add in the Baileys & stir the mixture. 

In a separate bowl briefly whisk the 2 eggs. Wait until the flan is out of the oven before putting the eggs into the cream & chocolate mix.

The tart may be ready to take out of the oven.

Pour the milk chocolate filling over the top of the white chocolate layer.

Bake in the oven at 150 C for ~15 min. If your oven has a hot spot gently turn the tart halfway through baking. The actual time required for baking will depend on your oven & the size of the tart. It is cooked when the middle of the filling has stopped wobbling. If the filling starts to puff up around the edges it is or is close to being cooked. Bring out of the oven & transfer to a cooling rack.

Allow to cool considerably before pouring on the dark chocolate ganache.

 

Dark chocolate ganache

Heat cream & glucose syrup together in a microwaveable container.

Add in the chocolate & stir. 

Pour over the milk chocolate layer. 

If you are in a hurry to eat it place the tart in the fridge to set the ganache.

Prior to serving let the tart sit at room temperature for approx. an hour.  

  

Optional Prior to serving sprinkle the top with a little flaked salt & dust the top with the gold dust.

Serve the tart with cream &/or ice-cream.

Simply enjoy!