Chocolate tart - recipe

Chocolate tart

  • Prepare

  • Serves

  • Cook

  • Skill



For the pastry

For the filling

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  1. 1

    Sieve the flour and, sugar and salt into a large bowl and add the cold butter and rub in with your fingertips to achieve a coarse breadcrumb texture.

    For this step you'll need:

    • 225g Plain white flour
    • 1tsp Salt
    • 115g Butter (unsalted)
    • 1tsp Half Spoon granulated sugar
  2. 2

    Add one tablespoon of water a little at a time and mix with a knife until the pastry starts to come together. if you need a bit more than add another splash of water. Use your hands to bring the pastry together into ball. Knead on a lightly floured surface to make a smooth ball, then wrap in cling film and leave to rest in the fridge for at least 30 mins.

    For this step you'll need:

    • 2 tbsp Water
  3. 3

    Heat the oven to 220°c (fan 200°c, gas mark 7). Roll out the pastry until large enough to line the base and sides of a 20cm round tin. Line the tin, then place a circle of baking parchment inside, fill with baking beans and bake for 10 minutes.

  4. 4

    Remove the paper and beans and cook for a further 5 minutes until golden and crisp. Reduce the oven temperature to 180°c, (fan 160°c, gas mark 4)

  5. 5

    To make the filling melt the chocolate and then allow to cool for 5 minutes. Stir the egg yolk, brandy and cream into the cooled chocolate and stir until smooth.

    For this step you'll need:

    • 150g Dark chocolate chips
    • 1 Egg yolk(s) (free range)
    • 1 tbsp Brandy
    • 150ml Double cream
  6. 6

    Whisk the egg whites in a clean grease free bowl then whisk in the half spoon sugar. Fold egg whites mixture into the chocolate mixture with a large metal spoon.

    For this step you'll need:

    • 2 Egg white(s) (free range)
    • 50g Half Spoon granulated sugar
  7. 7

    Pour the mixture into the baked flan case and return to the oven for ten minutes until just set, but it should still have a slight wobble in the centre.

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