The Homemade Chocolate Tart Recipe This rich, dark chocolate tart is best served just set, while still warm, and with plenty of thick, cold cream.
Chilling time:
1 hr
Special equipment:
9in (22cm) tart pan
baking beans
Ingredients:
1¼ cups all-purpose flour
7 tbsp unsalted butter, chilled and diced
¼ cup sugar
2 large egg yolks
½ tsp pure vanilla extract
For the filling:
11 tbsp unsalted butter, cut
into pieces
7oz (200g) good-quality dark
chocolate, broken into pieces
3 large eggs
¼ cup sugar
1⁄2 cup heavy cream
Method:
1 In a bowl, rub the flour and butter together until they form fine crumbs.
2 Add the sugar to the crumb mixture and stir to combine.
3 Beat the egg yolks with the vanilla extract and add them to the dry ingredients.
4 Bring the mixture together to form a soft dough. Wrap in plastic wrap. Chill for 1 hour.
5 Preheat the oven to 350°F (180°C). Roll out the pastry to 1⁄8in (3mm) thick.
6 It will be fragile, so should it crumble, bring it together with your hands and knead gently.
7 Use it to line the pan, leaving an overlapping edge of 3⁄4in (2cm).
8 Use a pair of scissors to trim any excess pastry that hangs down further than this.
9 Prick the pastry base all over with a fork to keep air bubbles from forming during baking.
10 Carefully line the pastry crust with a piece of parchment paper.
11 Scatter baking beans over the paper, place on a baking sheet, and bake for 20 minutes.
12 Remove the beans and paper and bake for 5 minutes more. Trim any excess pastry.
13 Melt the butter and chocolate in a bowl over a pan of simmering water, stirring.
14 When just melted, remove from the heat and set aside to cool.
15 Whisk together the eggs and sugar until well blended.
16 Pour in the cooled chocolate mixture and whisk gently but thoroughly to combine.
17 Finally, mix in the cream then transfer the chocolate mixture to a large measuring cup.
18 Place the pastry crust on a baking sheet so that it is easy to carry to the oven.
19 Pour the filling into the pastry crust and transfer to the top of the preheated oven.
20 Bake for 10–15 minutes until just set. Leave to cool for 5 minutes; it will continue to harden.
21 Transfer to a serving plate. STORE Keep refrigerated in an airtight container for 2 days.
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| Homemade Chocolate Tart |
