Details page sections

Desserts

Bittersweet Chocolate Tart

Name: Bittersweet Chocolate Tart
Prep time: 1 h
Cook time: 1 h
Yield: 12
Ingredients: Chocolate pastry; 1½ cups plain flour; 2 Tbsp Dutch cocoa; ¼ cup Chelsea Soft Brown Sugar; 125g butter, chopped; ¼ cup chilled water; 1 egg yolk; Chocolate filling; 300g 60%-70% cocoa dark chocolate; 60g unsalted butter; 300ml cream; 2 eggs; 2 egg yolks; Chocolate glaze; 200g 60%-70% cocoa dark chocolate; 125ml cream; 2 Tbsp Chelsea Golden Syrup

Preparation

1 hours

Bake

1 hours

Difficulty

Easy

Servings

A rich and decadent chocolate tart recipe submitted by Liza, one of our Recipe club members.

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

Chocolate pastry

1½ cups plain flour
2 Tbsp Dutch cocoa
¼ cup Chelsea Soft Brown Sugar
125g butter, chopped
¼ cup chilled water
1 egg yolk

Chocolate filling

300g 60%-70% cocoa dark chocolate
60g unsalted butter
300ml cream
2 eggs
2 egg yolks

Chocolate glaze

200g 60%-70% cocoa dark chocolate
125ml cream
2 Tbsp Chelsea Golden Syrup

Chelsea Products in Recipe

Golden Syrup Easy Pour

Lighter in both colour and...

details

Soft Brown Sugar

This popular sugar is used...

details

Reviews

What did you think of this recipe?

Method

Preheat oven to 200°C. : To make pastry, put flour, cocoa, sugar and butter in a food processor and process until mixture forms breadcrumbs. Add water and egg yolk, and process until mixture forms a ball. Knead on a lightly floured surface until smooth. Flatten pastry into a disc and wrap in baking paper. Refrigerate for 30 minutes.

Roll pastry out between 2 sheets of baking paper until 3mm thick and large enough to line a 28cm quiche tin with removable base. Carefully peel top layer of baking paper off pastry. Invert pastry into tin, using paper to help keep pastry in one piece. Gently fit into sides of tin, carefully peel away remaining paper and press into edges. Trim excess pastry. Press into fluted edges so pastry rises slightly above rim to allow for shrinkage.

Put pastry case in freezer for 30 minutes. Line pastry with baking paper. Fill with baking beans or rice and bake for 15 minutes. Remove paper and beans, reduce oven temperature to 180°C and bake for a further 15 minutes. Remove from oven.

Reduce oven temperature to 160°C.

To make filling, break chocolate into a heatproof bowl, add butter. Heat cream until simmering. Pour over chocolate and butter and stir until melted and smooth. Allow to cool slightly, then stir in eggs and egg yolks until smooth. Pour into pastry case. Bake for 25-30 minutes until set and doesn't wobble too much in the centre. Allow to cool completely.

To make chocolate glaze, break chocolate into a heatproof bowl. Heat cream until simmering and pour over chocolate. Stir until melted and smooth. Add golden syrup and stir until combined (this will give it a lovely gloss). Pour evenly over the top of tart and allow to set for 1-2 hours. Store any remaining tart in the fridge.