Pineapple Filled Chocolate Tart

Ingredients:

Shortcrust Pastry:

1 egg yolk
1 tbsp cold water
110 g all purpose flour
55 g butter
2 tbsp powdered sugar
1 tsp lemon zest
1/8 tsp salt

Filling:

80 g dark chocolate
2 ½ tbsp (40 g) butter
2 eggs
3 ⅓ tbsp all purpose flour
2 tbsp brown sugar (4 tbsp if using plain chocolate)
1/2 cup cubed ripe fresh pineapple or canned pineapple

Method:

To prepare the pastry:

Mix yolk with cold water; set aside.

In another bowl, mix flour, butter, sugar, lemon zest and salt till fine breadcrumbs.

Add-in yolk mixture and continue mixing till chunky breadcrumbs.

With floured hand, form the mixture into dough (not to knead).

Wrap dough with plastic wrapper and chill for at least 30 minutes or till use.

To prepare the filling:

Over a double boiler, melt chocolate with butter.

Gradually, incorporate-in eggs.

Add-in flour and sugar, stir to homogeneous batter.

To assembly:

Preheat oven to 180 °C.

With rolling pin, roll out dough between two plastic sheets into the thickness of about 1/4 inches.

Carefully transfer the pastry into a 18 cm cake or tart pan and line up side to about 3 cm height.

Layer-on a large parchment paper and fill with raw rice as a weight.

Bake blind in the preheated oven for 10 minutes.

Remove paper and weight and bake again for another 10 minutes.

Line-in pineapples cubes and pour-in filling.

Bake for 20 minutes or till just set.

Remove from oven and set aside to cool completely (may dust surface with cocoa powder).