Chocolate Tart – Deep, Dark & Delicious

This entry is filed under Baking Recipes, Dessert Recipes.

Chocoholic Heaven

Chocolate Heaven

If you like chocolate, you’re going to love this and with Easter just around the corner, the timing for having one couldn’t be more perfect. It might look a bit A level, but you’ll be pleased to know it’s pretty straightforward to make, so long as you follow the instructions…

Not just a dessert, this decadently rich tart is fab mid morning with coffee , afternoon tea or even as a late night treat in front of the TV. Basically anytime is a good time if you’re a chocoholic like me….

Serving Size: 6-8 portions
Effort Level: Some effort
Shelf Life: 2 days in fridge. 4 weeks in freezer

For the pastry
160g unsalted butter – room temperature
60g icing sugar
200g Mc Dougal 00 flour
For the filling
200g dark chocolate 70% cocoa
75ml skimmed milk
125ml double cream
1 egg lightly beaten

Hand held electric whisk
2 mixing bowls
20cm flan tin
Tin foil and cling film
Rolling pin
Small whisk
Any kind of dried baking beans for pie crust

Here’s What You Do:
Begin by making the pastry. Sift the icing sugar into a bowl (icing sugar makes a crisper pastry). Add the softened butter and beat with a hand held electric whisk until the mixture is light and fluffy.

Sift the flour onto the mixture and bring everything together with a spatula until it forms a ball – no need to add any liquid as the butter will bind the pastry together.

Wrap the pastry dough in cling film and refrigerate for at least half an hour to chill.

When you’re ready to bake the pastry case, preheat the oven to 200C/400F/Gas 6.

Turn the pastry onto a lightly floured surface and roll out thinly – approximately ¼ cm in thickness. Roll the pastry around the rolling pin and carefully lay it over a 20cm flan tin, shaping it into the tin and trimming off any excess.

Prick the base all over with a fork, lightly oil a sheet of tin foil before lining the pastry with it and filling with the dried beans.

Place on the top oven shelf for 10-15 minutes or until the pastry is pale golden. Remove the tin foil and beans and put to one side.

Reduce the oven temperature to 120C/225F/Gas ¼

Break the chocolate into small pieces whilst it’s still in the wrapper by smashing it against the work counter. Tip the contents into a bowl and place over a pan of simmering water to melt.

Pour the cream and milk into a jug and microwave for a minute or so until it starts to boil. Pour onto the melted chocolate and whisk until you have a smooth glossy mixture.

Lightly beat the egg before adding it to the chocolate, the mixture will instantly start to thicken, whisking it well to combine.

Pour into the chocolate mixture into the pastry case and place in the oven for 20-25 minutes or until just set.

Leave to cool for 45 minutes before serving.

Cut and serve thin slices accompanied by a jug of cream.

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2 Responses to “Chocolate Tart – Deep, Dark & Delicious”

  1. Uma says:

    Thanks Michelle I’m glad you like it. To be honest its hard to say without seeing how runny the cream is. I think the best you can do is try it and go by how the tesxture looks compared to previous times you’ve made it. Best of luck! Uma

  2. Michelle says:

    I’ve been using your chocolate tart filling recipe for quite sometime and I have to say it’s constantly getting compliments after compliments. I did have to change the crust recipe though ’cause for some reason it came out a little dry and hard. Maybe it’s because of the fact that I live in Brasil and there are many recipes I have to adapt. I’ve now in Macedonia (South Europe) and find myself having to readapt the recipe again. I will try to make a graham-chocolate-cracker like crust. And I what I wanted to ask is: the cream i find here is a little bit more liquid than the usual, would you suggest using 200ml cream instead of 125ml cream + 75ml milk? Would it make a big difference in the texture of the filling? Thank you so much.
    Best regards,

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