velvety chocolate tart
Waitrose and Partners

Velvety chocolate tart

This grown-up pud is rich, decadent and easy as pie. Just the thing for the upcoming party season.

4.5 out of 5 stars(3) Rate this recipe
  • Serves8
  • CourseDessert
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins
  • Pluschilling

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  • 200ml Essential Double Cream
  • 2 tbsp caster sugar
  • 150g Belgian dark chocolate (54% cocoa solids)
  • 40g Essential Unsalted Butter, cubed
  • 5 tbsp Hotel Chocolat Velvetised Chocolate Cream
  • 215g Cooks’ Ingredients Sweet Pastry Case


  1. Put the cream, sugar and a pinch of salt in a saucepan over a low heat. Warm, stirring often, until the sugar has dissolved. Raise the temperature until the cream is just steaming, then take off the heat.

  2. Meanwhile, use a vegetable peeler or sharp knife to shave a few shards of the chocolate for the topping and set aside. Finely chop the rest of the chocolate and add with the butter to the pan of hot cream, then stir until melted and combined.

  3. Stir in the velvetised cream until combined, then pour into the tart case. Allow to cool to room temperature, then chill for 2 hours before serving scattered with the chocolate shards. Alternatively, you can make the tart in advance and chill overnight, in which case remove from the fridge 1 hour before serving.

Cook’s tip


Velvetised Cream

This Hotel Chocolat creation is delicious simply poured over ice, or try it in a mocha or hot chocolate.


Typical values per serving when made using specific products in recipe


1,779kJ/ 428kcals



Saturated Fat












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Overall rating (4.5/5)

4.5 out of 5 stars3 ratings