Chocolate tart recipes
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Quick & Easy Chocolate Tart
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Alastair Hendy's Cinnamon Chocolate Marzipan Tarts
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Jamie Oliver's Chocolate Fruit and Nut Tart
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Recent recipes
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Ingredients
- 15 Digestive biscuits. finely crushed
- 150g Butter
- 200g Dark Chocolate
- 250g Double Cream
- 3 Squares White Chocolate
Method
- Melt 100g of the butter in a saucepan, add the bicuits, remove from the heat and mix well.
- Mix well and press into a flan or cake tin maing sure it's in every nook and crany and evenly spread.
- Place in the fridge.
- Melt the other 50g of butter into a saucepan, add the cream and broken up dark chocolate.
- Stir well over a warm heat until smooth.
- Pour the chocolate into the base, smooth over and chill in the fridge for 2 hours.
- To finish grate the white chocolate over the top.
- It's also nice with pistachio's, hazelnuts or even white chocolate buttons.
Ingredients
- 375g sweet shortcrust pastry from a packet
- Flour for rolling out
- Butter for the tart tins
- FOR THE FILLING
- 50g dark chocolate
- 80g soft unsalted butter
- 100g caster sugar
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 80g ground almonds
- 2 medium eggs
- 2 tbsp self-raising flour
- HOT CHOCOLATE TOPPING
- 150g dark chocolate
Method
- Have ready 4 individual tart tins, about 11cm across x 2cm deep. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Lightly butter the tins.
- Divide the pastry into 4 and use to line the tins, trimming it level with the edges. Chill for 30 minutes. Chop or break up the chocolate for the filling and melt it gently in a bowl set over a pan containing a little simmering water.
- Allow to cool a little. Preheat the oven to 180C/160C fan/ 350F/gas 4. Place the tart tins on a baking sheet.
- Place the melted chocolate with the remaining filling ingredients in a food processor and pulse briefly to make
- a coarse paste.
- Divide this among the tart cases, spreading it evenly. Bake the tarts in the oven for 25-30 minutes or until the pastry is baked through but still pale and biscuity in colour. Remove to a rack and allow to cool completely
- in the tins.
- When ready to serve, remove the tarts from their tins. Melt the chocolate for the topping as before, until spreadable but not too runny. Coat the top of each tart with the melted chocolate. Serve promptly, before the topping has completely set.
- Makes 4 x 11cm tarts.
Alastair Hendy has contributed to these popular cooking recipes:
Ingredients
- plain flour for dusting
- 375g sweet shortcrust pastry
- 2 x 100g good quality dark chocolate (minimum 75% cocoa solids)
- 284ml single cream
- 2 heaped tbsp golden caster sugar
- 30g butter
- sea salt
- 50g hazalnuts
- 50g raisins
Method
- 1. Preheat the oven to 180°C/gas 4. Dust a clean work surface and your rolling pin with flour. Roll the pastry out into a rectangle just under 1cm thick, dusting with flour as you go. Drape the pastry over your rolling pin and carefully lay it on a rectangular baking tray. Pinch the edges with your thumb and forefinger to crimp them up, creating a sort of lip. Using a fork, prick all over the base of the pastry case. Pop it into the freezer until hard, then place in the preheated oven. Cook for 15 minutes until golden.
- 2. Bash up your chocolate. Put the cream and sugar into a pan and simmer on a low heat for about 5 minutes. Remove from the heat and add the chocolate and butter. Add a pinch of salt and stir slowly until the chocolate and butter have melted. Toast your hazelnuts in a hot, dry pan for a few minutes until golden.
- 3. Scatter the nuts and raisins over the pastry base. Pour over the melted chocolate and smooth it out evenly to all four sides. Allow to cool before popping into the fridge for 20 minutes, then cut into squares and get stuck in.
Jamie Oliver has contributed to these popular cooking recipes:
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