Bitter chocolate tart recipe

If you fancy a delicious treat this weekend, why not have a go at making a bitter chocolate tart using our bakers’ recipe?

Serves 10

For the sweet pastry:

Ingredients:

125gm Butter (room temp)
90gm caster sugar
250gm plain flour
1 egg

Method:

Place the butter in a mixing bowl together with the sugar and beat until smooth. Add the egg and resume mixing, adding a little flour to help combine.

Add the remaining flour and beat quickly until the mixture has formed a dough. Remove from the mixing bowl and wrap in cling film and refrigerate to rest for 20 minutes.

Once rested, roll out the pastry to 3mm thickness and line a 30cm tart case.

Using either rice or baking beads and parchment, the pastry base is blind baked at 185℃ for 12 minutes. At this point the rice/beads and parchment must be removed and the tart put back in the oven for the pastry to cook through a little more (approx. 4 minutes)

Now turn the oven down to 110℃.

Allow to cool and then move on to prepare the chocolate filling.

For the chocolate filling:

Ingredients:

300ml double cream
80ml milk
350gm dark chocolate (use good quality minimum 70 cocoa solids) broken into pieces
3 eggs beaten

Method:

Place the milk and cream into a saucepan and bring to the boil. Place the chocolate in a large mixing bowl and pour the milk/cream mixture over, stirring until the chocolate has melted.

Whisk in the beaten eggs until fully combined. Pour the filling into the tart case and place in the cooled oven for 20-25 minutes or until the filling has just set but with a slight wobble.

Remove from the oven and allow to cool. Refrigerate for one hour, dust with a little cocoa powder and then serve with clotted cream and fresh red fruits.