Dark chocolate tart
Serve this decadent dark chocolate tart with a generous scoop of clotted cream
Stephen Walker, head chef at Highbullen Hotel Golf and Country Club in Umberleigh, shares his dark chocolate tart recipe
www.highbullen.co.uk
Serves 12
Oven temp 165°c / gas 3
For the sablé pastry
- Unsalted butter 100g
- Plain flour 250g
- Icing sugar 100g
- Egg 1, beaten
- Double cream 10g
For the chocolate filling
- Dark chocolate 450g
- Unsalted butter 300g
- Eggs 6, plus 5 egg yolks
- Caster sugar 80g
- For the pastry: preheat the oven to 165°c / gas 3.
- Place the butter, flour and icing sugar in a mixer and paddle mix to a breadcrumb-like consistency.
- Add the egg and cream and gently mix until just combined.
- Wrap the pastry in clingfilm and rest for at least 15 minutes.
- Roll the pastry out on a floured surface to a thickness of approximately 4mm, then use it to line a 20cm tart case.
- Trim off any excess pastry then freeze the case for 10 minutes. This helps prevent the tart case from shrinking.
- Line the tart with greaseproof paper and fill with baking beans. Bake in the oven for 12 minutes. Remove the beans and cook for a further 4–5 minutes until lightly coloured.
- For the filling: melt the chocolate and butter, either in short bursts in a microwave or over a bain marie.
- Pour the chocolate mixture into a bowl and leave to cool.
- Place the eggs, yolks and sugar in a mixer and whisk at high speed until the mixture has doubled in volume.
- Gently fold the egg mixture into the chocolate, one third at a time.
- Pour the filling into the baked pastry case.
- Bake in the oven for 10 minutes. The tart will still be wobbly but will firm as it cools.
- To serve: cut with a hot knife and serve at room temperature.
You will need
For the sablé pastry
- Unsalted butter 100g
- Plain flour 250g
- Icing sugar 100g
- Egg 1, beaten
- Double cream 10g
For the chocolate filling
- Dark chocolate 450g
- Unsalted butter 300g
- Eggs 6, plus 5 egg yolks
- Caster sugar 80g
Method
- For the pastry: preheat the oven to 165°c / gas 3.
- Place the butter, flour and icing sugar in a mixer and paddle mix to a breadcrumb-like consistency.
- Add the egg and cream and gently mix until just combined.
- Wrap the pastry in clingfilm and rest for at least 15 minutes.
- Roll the pastry out on a floured surface to a thickness of approximately 4mm, then use it to line a 20cm tart case.
- Trim off any excess pastry then freeze the case for 10 minutes. This helps prevent the tart case from shrinking.
- Line the tart with greaseproof paper and fill with baking beans. Bake in the oven for 12 minutes. Remove the beans and cook for a further 4–5 minutes until lightly coloured.
- For the filling: melt the chocolate and butter, either in short bursts in a microwave or over a bain marie.
- Pour the chocolate mixture into a bowl and leave to cool.
- Place the eggs, yolks and sugar in a mixer and whisk at high speed until the mixture has doubled in volume.
- Gently fold the egg mixture into the chocolate, one third at a time.
- Pour the filling into the baked pastry case.
- Bake in the oven for 10 minutes. The tart will still be wobbly but will firm as it cools.
- To serve: cut with a hot knife and serve at room temperature.
You may also like
