Recipe: Chocolate Tart

CHOCOLATE TART

This tart is simple, classic and undeniably amazing! Rich, plain chocolate with crisp honey pastry. To die for right? It's the perfect dessert for a dinner party and so easy to make. Beginners behold!

Ingredients

  • 250 g plain flour
  • 125 g cold butter (pastry)
  • 90 g caster sugar
  • 1 large egg, beaten
  • 370 g 70% dark chocolate
  • 400 ml double cream
  • 25 g honey
  • 85 g butter (filling)
  • 1 handful cocoa nibs to decorate
Rub Butter Into Flour

Step 1

Rub Butter Into Flour

Rub the cubed butter into the flour until the mixture resembles breadcrumbs.

Stir in Sugar and Egg

Step 2

Stir In Sugar And Egg

Stir through the sugar and beaten egg. Knead gently until the whole thing forms a soft dough ball - don't overwork or else the pastry will be tough when cooked.

Leave to Chill

Step 3

Leave To Chill

Wrap the dough in clingfilm and chill in the fridge for at least an hour to relax.

Mould Dough to Tart Case

Step 4

Mould Dough To Tart Case

Roll the dough on a lightly floured surface to the thickness of a pound coin. Lay over a large 24cm tart case and gently press into the edges, trim off any excessive pastry.

Add Baking Beans

Step 5

Add Baking Beans

Line the inside of the tart case with baking parchment and fill with baking beans, then chill again for 15 mins.

Bake Case

Step 6

Bake Case

Preheat the oven to 180°C and bake the case for 15 mins, then remove the beans and paper to cook for another 5 mins. Leave to cool.

Mix Chocolate

Step 7

Mix Chocolate

Break up the dark chocolate into a large bowl with the butter and honey.

Heat Cream & Mix in Choc

Step 8

Heat Cream & Mix In Choc

Grab a pan and heat the cream until it is about to boil. Remove from the heat and pour it over the dark chocolate. Stir until the chocolate and butter has fully melted and the mixture becomes glossy.

Pour Choc Into Tart Case

Step 9

Pour Choc Into Tart Case

Pour the chocolate into the cooled tart case and leave to cool in the fridge.

Serve

Step 10

Serve

Decorate with coca nibs and slice the tart with a hot knife for a clean finish. Serves 10

Comments

cookieeater27

Can I use half and half or heavy cream as a sub for the double cream? We don't have that here in the US :-[

vinder

Is it possible to have the pastry Eggless? My cousin is allergic :/

iwantfood

I made this tart for an 'English Project', using white chocolate ganache to make it look like a web (i was doing charlottes web). My whole class loved it and there was none left over! So delicious! (by none left over i mean i ate half of it!)

nelsongil

Mine tasted great, but looked no where near as pretty as theirs :/. Oh well practice makes perfect I guess!

executivespunk

Such an easy tart...so rich and chocolatey.

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