zoom Chocolate tart

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chocolate tart

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chocolate tart

    "Substituting cocoa for some of the flour creates a rich chocolate pastry – the perfect shell for this sophisticated tart." James Campbell

    • Preparation time: 50 minutes, plus
    • Cooking time: 25 minutes
    • Total time: 75 minutes, plus chilling 60 minutes 15 minutes

    Serves: 12

    Ingredients

    Pastry

    140g unsalted butter, slightly softened
    90g caster sugar
    1 large egg
    30g cocoa powder
    250g plain flour

    Filling

    300g dark chocolate (70 % cocoa), roughly chopped
    125ml whole milk
    200ml whipping cream
    2 eggs, beaten
    Icing sugar, for dusting

    Method

    1. Preheat the oven to 180˚C, gas mark 4. Make the pastry as on the previous page, adding the cocoa with the flour. Roll into a disc as thick as a £1 coin and big enough to fit a 25cm fluted tin. Drape the pastry over the rolling pin, lay over the tin and push into the base, leaving any excess hanging over the edge. Chill for 10 minutes.

    2. Blind-bake the pastry: cut a piece of greaseproof paper a bit larger than the tin. Scrunch it up, open it out and push it into the pastry base. Pile in ceramic baking beans and cook for 15 minutes. Lift out the paper and beans and cook for a further 5 minutes. Remove from the oven, cool for 10 minutes, then trim off the excess pastry.

    3. Turn down the oven to 140°C, gas mark 1. For the filling, place the chocolate in a large bowl. Bring the milk and cream to the boil in a pan, then pour over the chocolate, whisking until the chocolate is melted and the mixture is smooth. Add the eggs and whisk until smooth.

    4. Pour the filling into the pastry case and cook for 25 minutes until just set. Cool, then remove the tart from the tin, dust with icing sugar and serve with clotted cream, if liked.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars