Luxurious chocolate tart - recipe
-
Prepare
-
Serves
8 -
Cook
-
Skill
Easy
Ingredients
For the pastry
- 200 g Plain white flour
- 2 tbsp Icing sugar
- 1 Egg yolk(s) (free range)
- 2 tbsp Water
- 300 ml Double cream
- 1 tbsp Liquid glucose
- 250 g Plain chocolate (70% cocoa)
- 50 g Butter (unsalted)
Find similar in:
-
1
Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Or blend the ingredients in a food processor.
For this step you'll need:
- 200g Plain white flour
- 2 tbsp Icing sugar
- 50g Butter (unsalted)
-
2
Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.
For this step you'll need:
- 1 Egg yolk(s) (free range)
- 2 tbsp Water
-
3
Push the pastry together and shape into a flat circle. Wrap in clingfilm and chill for half an hour in the fridge.
-
4
Roll the pastry out on a lightly floured work surface until it is 3mm thick – about the thickness of a pound coin. Drape the pastry over the rolling pin and use to line the tart tin (20cm round, loose bottom tin). Trim the edges with a knife. Chill for half an hour in the fridge.
-
5
Preheat the oven to 200ºC (fan 180ºC, gas mark 6). Line the pastry case with a circle of greaseproof paper and fill with baking beans. Bake for 10 minutes until golden, remove the baking paper and beans and return to the oven for a further 5 minutes. Leave to cool.
-
6
Place the cream and glucose into a pan and heat gently. Break up the chocolate and add to the hot cream stirring until melted.
For this step you'll need:
- 300ml Double cream
- 1 tbsp Liquid glucose
- 250g Plain chocolate (70% cocoa)
-
7
Remove from the heat and stir in the butter. Beat until smooth.
For this step you'll need:
- 50g Butter (unsalted)
-
8
Pour the filling into the cooled tart case and place in the fridge for about 2 hours until set.