Chocolate Tart
Ingredients
- 1 Egg yolk
- 70 ml Water
- 20 g Cocoa powder
- 10 g Unsalted butter
- 80 ml Double or whipping cream
- 100 g Dark chocolate (70%)
- 140 g Dark chocolate (70%)
- 30 g Unsalted butter
- 160 ml Single cream
- 2 large Eggs (or 1 whole egg + 1 egg yolk)
- 160 g Plain flour
- 30 g Cocoa powder
- 80 g Caster sugar (normal or golden)
- 80 g Unsalted butter
- 80 g Caster sugar (normal or golden)
Accompaniment
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Description
A decadent double layered chocolate tart with chocolate pastry. Perfect for a special occasion.
Method
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1
Preheat the oven to 180°C.
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2
Put the flour, cocoa, sugar and butter in a food processor and blitz until it resembles fine breadcrumbs.
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3
Add the egg yolk and process until dough just starts to come together (you may need to add 1 -2 tbsp cold water but don’t add too much).
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4
Turn on to a lightly floured surface and bring together into a ball with your hands then flatten it and cover with cling film.
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5
Chill in the fridge for 15 minutes (or longer).
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6
Roll out the pastry between 2 sheets of cling film (or on a lightly floured surface) and then use to line a 23 cm round or 11 X 36 cm / 10 X 34 cm rectangular loose-bottomed tart tin.
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7
Chill the lined tart case in the fridge for at least 15 minutes.
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8
Line the pastry with baking paper and fill with baking beans.
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9
Bake for 10 to 15 minutes then remove the paper and baking beans and bake for a further 5 minutes.
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10
For the filling, turn the oven down to 160°C.
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11
Break the chocolate into pieces and chop the butter into little chunks and put them together in a heatproof bowl.
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12
Put the cream in a saucepan and heat until bubbles appear at the edges, but before it boils, then immediately pour over the chocolate and butter in the bowl and stir until smooth.
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13
Leave to cool for a few minutes, then stir in eggs until smooth.
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14
Pour the filling into the tart shell up until about 3/4 full, leaving enough room for the top layer.
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15
Bake for 20 minutes.
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16
Take the tart out of the oven and leave to cool.
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17
To make a chocolate sauce for the top layer, put the cocoa, water and sugar in a saucepan and stir over a low heat until the sugar dissolves.
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18
Bring to the boil, stir in butter until melted and mixed.
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19
Strain through a sieve into a jug or bowl.
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20
To finish the top layer, break up the chocolate into a separate heatproof bowl.
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21
Put the cream in a saucepan and heat until bubbles appear at the edges, but before it boils, then immediately pour over the chocolate in the bowl and stir until smooth.
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22
Add in the chocolate sauce and stir well together, or blitz with a hand blender, until smooth and glossy.
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23
Pour over the cooled tart and chill in fridge for at least an hour before serving.
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24
Serve chilled or at room temperature, as you prefer.
Chef's Tips
Optional - decorate with edible glitter or other decorations. e.g. chopped toasted hazelnuts / a drizzle of white chocolate.
Serve with cream or creme fraiche.
If you have any spare filling, bake it in a ramekin - makes a lovely dessert, either warm or cool, on its own or with cream.
Made it again, L.B Hid it from little eagle eyes. In a secret tin Yummy
Never got. chance, all gone Xmas night. Put it im my fav,s to make another
Hi Cocinero. Glad you gave it a go. Hope you enjoyed it.
I made this yesterday with some choc I had left over after making Tortes. Not tried it yet but it's turned out well. Grand kids will wolf it down when they see it merry xmas