Chocolate tarts

Chocolate tarts

By
From
A la Grecque
Makes
6
Photographer
Mark Roper

Whenever we put this tart on the menu at A La Grecque, it is so popular that we can barely keep up with making it!

Ingredients

Quantity Ingredient
75g dark cooking chocolate
6 egg yolks
125g caster sugar
60g honey
140g unsalted butter
75g cocoa powder
225ml pouring cream, whipped to soft peaks
6 x 8cm sweet shortcrust pastry tart shells, pre-baked

Ganache

Quantity Ingredient
100g dark cooking chocolate
50ml pouring cream

Method

  1. Half-fill a large saucepan with water and bring to the boil. Place the chocolate in a bowl and sit on top of the saucepan of boiling water, making sure the water doesn’t touch the bowl. (A stainless steel bowl is best, as it is a good conductor of heat.) Heat until the chocolate has dissolved, then stir gently.
  2. In another stainless steel bowl, whisk the egg yolks with the sugar and honey. Stir in the melted chocolate then sit on top of the saucepan of boiling water. Cook, stirring continuously with a wooden spoon, until the temperature reaches 83ºC. If you don’t have a thermometer, the custard should be thick enough to coat the back of the spoon. Remove from the heat and leave to cool.
  3. In an electric mixer, beat the butter with the cocoa powder until well combined. With the motor running, pour in the cooled chocolate mixture and beat until combined.
  4. Fold in the whipped cream then pour the filling into the pre-baked pastry shells and refrigerate until cold before icing.
  5. To make the ganache, combine the chocolate and cream in a stainless steel bowl and melt over a saucepan of boiling water. When melted, stir to combine and ice the tarts, spreading it on to form a smooth layer.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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