Chocolate Wattleseed Tart

The best version of this tart will include couverture chocolate to give it the glorious flavour and sensuous mouthfeel that only good-quality chocolate can deliver - and the richness of couverture chocolate is such a great partner for the nutty, coffee, chicory flavours of the wattleseed. However it's still pretty good with compound chocolate if you don't have the couverture at hand. Couverture chocolate of course is high in antioxidants and wattleseed is high in protein and some essential minerals so this tart is practically a health food!!! (just kidding)


300 g or enough to line a 24 cm tart tin.

2 tablespoons (approx 30g) wattleseed

1/3 cup boiling water

200g couveture chocolate

1/2 cup self-raising flour

1/2 cup castor sugar

100g unsalted butter, at rom temperature

2 egg yolks

1 1/2 cups thickened cream

 Wattleseed Honey Cream to serve

Preheat your oven to 180C. 

Carefully line the tart case with the rolled out pastry, pressing the pastry gently to the sides of the tin. Prick the base with a fork. then line the pastry case with baking paper. ensuring the sides are covered. Fill with uncooked rice or dried beans and blind bake until the pastry begins to turn a light golden brown. 

Remove the tart case from the oven and let cool before gently removing the baking paper filled with the rice or beans Keep these in a sealed container for another time.

While the tart case is cooling, melt the chocolate in a small bowl placed over a saucepan of barely simmering water. The base of the bowl mustn't touch the water and it must fit snugly over the saucepan - we don't want escaping steam to reach the chocolate.

While the chocolate is gently melting, process the flour, sugar and butter in a food processor until the mixture resembles very fine breadcrumbs.

Add the melted chocolate, egg yolks and cream and lastly add the prepared wattleseed and process again. The mixture will be quite thick at this stage.

Spoon into the cooled tart base and gently spread evenly. Bake in the middle shelf of the oven for 20-25 minutes or until set.

Remove from the oven and cool a little before placing in the fridge to cool completely.

Serve in thin slices with a dollop of the Wattleseed Honey Cream. Heavenly!





copyright Juleigh Robins

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