Dark Chocolate Tart
Method
Step 1:
To make the sweet pasty, combine the Meadow Lea Spread and icing sugar until it is smooth and creamy. Don’t forget to scrape down the sides to ensure all of the ingredients are incorporated into the mix. Then, slowly whisk in the egg yolk and White Wings Plain Flour. Don’t over mix the ingredients because you don’t want it to become too tight. Then, add a drop of water and stir. Once it has all combined, cover with cling wrap and rest in the fridge for half an hour to an hour.
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Step 2:
Roll out the pastry and line a shallow eight-inch ring. Blind bake in the oven at 180 degrees Celsius until golden brown. For the blind baking, use baking beans because they conduct the heat better, eliminating the risk of the pastry bubbling.
Step 3:
For the chocolate mixture, boil milk and cream together, then pour it onto the Cacao Ivory Chocolate Buttons and gently stir until it’s melted. Then, add the three beaten eggs. Don’t whisk the mixture because you don’t want it to incorporate too much air. Continue to mix until it becomes shiny.
Step 4:
Pour the chocolate mixture into the tart case and place it in the oven at 180 degrees Celsius for 30 minutes. Remove the tart from the oven and allow it to cool down.
Step 5
For presenting, coat the edges of the tart with icing sugar and decorate with chocolate garnishes.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| mL | $ | mL | $ 0.00 |
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A recipe calculator works out what a dish costs to make and what it needs to sell for to turn a profit. Some tools under that name are really a recipe converter, turning ounces and teaspoons into metric, or a recipe multiplier that scales quantities up or down, or a nutrition calculator returning the energy and carbohydrate count per serve. Ours is a recipe cost calculator. Enter your ingredient costs and servings, and you get a total cost, a cost per serve, and the margin behind your selling price.
HOW TO USE OUR RECIPE CALCULATOR
Enter your recipe name, method and serving size, and the number of servings the recipe makes.
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Select Calculate to see your total cost across the batch, plus the same figure with GST added and your cost per serve. This is where the calculator divides your total batch cost by your number of servings, converting it into a cost per portion.
Enter a Selling Price per serve to see your Food Gross Profit, Food Markup percentage and Total Generated Profit.
WHY FOODSERVICE BUSINESSES USE OUR RECIPE CALCULATOR
Cafes and quick service kitchens change their menus often, and costing a new dish properly before it launches matters more than costing it quickly. Catering and events businesses price the same recipe at different scales throughout the year, a function for ten one week and an event for two hundred the next. Enter the servings for each job, and the calculator handles that recipe scaling without you reworking your ingredient list from scratch.
Bakeries producing large batches need to know the per-unit cost still holds as bakery ingredient prices shift. Contract caterers working to a fixed per-meal budget, such as aged care or education providers, can check a recipe against that budget before it goes into a wider meal planner or seasonal menu.
Across all of these, the value is the same. You get a cost per serve and a margin you can trust, built from your actual supplier pricing rather than an estimate.
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