This recipe promises to sway even the staunchest liquorice critic!

Here's how to make it:

1. To make the tart, place flour, icing sugar and cocoa in a bowl and stir to combine. Add butter and rub together until it resembles fine crumbs. Combine egg yolk with 1 1/2 tbs iced water and add to centre of bowl. Bring dough together until smooth, then enclose in plastic wrap and chill for 2 hours.
    
2. Meanwhile, place liquorice in a heatproof bowl and pour over 1/2 cup (125ml) boiling water. Set aside for 2 hours to soften, then whiz in a food processor until almost smooth. Press through a fine sieve into a bowl.
    
3. Place cream and chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water) to melt, stirring occasionally, until chocolate is completely melted. Remove bowl and set aside. Place liquorice puree over the pan and warm to the same temperature as the chocolate, then remove from heat. Gradually add chocolate mixture to liquorice puree, stirring until well combined. Set aside.
    
4. Dust a work surface with cocoa and roll out pastry to 3mm thick. Use to line base and sides of an 11cm x 34cm loose bottomed fluted tart pan and chill for 30 minutes.
    
5. Preheat oven to 180C. Line pastry with baking paper and fill with pastry weights. Bake for 15 minutes or until starting to dry. Remove weights and paper, and bake for a further 15 minutes or until dry to the touch. Cool completely.
    
6. Pour chocolate liquorice filling into tart shell. Smooth filling with the back of a spoon and chill for 6 hours or until medium set. To serve, dust with cocoa, remove from pan and slice with a large serrated knife.

With its intense flavours, this recipe calls for bolder and fuller-bodied red wine pairing that has concentrated fruit notes. We recommend enjoying with a glass of 2022 Singlefile Single Vineyard Frankland River Cabernet Sauvignon.

Recipe by delicious.com.au