Flourless chocolate tart

Flourless chocolate tart

By
From
French Lessons
Serves
8
Prep
20 mins
Cooking time
15 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1 quantity Sweet pastry, blind-baked into a tart shell
250g best-quality dark chocolate
200g butter

To serve

Quantity Ingredient
Sweet sabayon

Method

  1. Preheat your oven to 180°C. Prepare a tart shell using sweet pastry, and blind bake for 10 minutes. Cool.
  2. Break the chocolate into small pieces and place in a heatproof bowl with the butter. Microwave on medium in 30–second bursts, or stand the bowl over a pan of simmering water until the chocolate has melted. Stir until smooth.
  3. Make the thick, sweet sabayon. Fold one-third of the sabayon into the melted chocolate and mix well. Gently fold the chocolate mix into the remaining sabayon.
  4. Pour into the blind-baked tart shell and smooth the surface. Bake for 12 minutes, just until the sabayon is set – remember it is already cooked. Remove from the oven and rest on a wire rack for at least 30 minutes before serving.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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