Chocolate tart

Chocolate tart

By
From
Leiths How to Cook
Serves
8
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 quantity Pâte sucrée
extra flour, to dust

For the filling

Quantity Ingredient
300ml double cream
50g caster sugar
275g good quality dark chocolate, minimum 60% cocoa solids
60g unsalted butter
3 eggs, plus 2 extra yolks

Method

  1. Roll out the pâte sucrée on a lightly floured surface into a disc about 30 cm in diameter and about 3 mm thick. Use to line a 24 cm loose-based flan tin or flan ring set on a baking sheet. Cover with cling film and chill in the fridge until very firm to the touch. Meanwhile, heat the oven to 190°C.
  2. Once firm, blind bake the pastry for 15–20 minutes, ensuring the paper cartouche is pushed well into the corners of the pastry and the excess is folded over the edge of the pastry case, to help prevent it from browning. Remove the beans and cartouche, taking care as the pastry is still very soft, and bake for a further 5 minutes. Remove from the oven and reduce the oven temperature to 150°C.
  3. To make the filling, put the cream and sugar into a medium saucepan and bring to a simmer over a medium heat. Break the chocolate into pieces, cut the butter into cubes and put both into a bowl. Pour the hot cream over the chocolate and butter and stir until melted, then keep stirring until the mixture is shiny and glossy.
  4. Beat the eggs and yolks well with a fork in a separate bowl. Add to the chocolate and cream mixture, stir well, then pass the mixture through a sieve into a jug.
  5. Carefully pour the filling into the pastry case and transfer to a shelf in the middle to lower part of the oven. Bake for 25–30 minutes until softly set. Remove from the oven and leave to cool completely. Serve the tart at room temperature.
Tags:
Leiths School of food and wine
cookery course
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