This chocolate tart recipe is wonderful to serve at tea time or as dessert. It is rich and creamy due to the dark chocolate that it is made of.
Once again I would recommend using Nestle Albany dark chocolate or any other 80% dark chocolate of good quality. It is no use of making a chocolate tart with a bad quality of chocolate.
For the pastry shell you will again be using the short crust pastry, see it underneath my Milk Tart recipe.
This short crust recipe is a good base for a few famous recipes.
Chocolate tart also freezes well, so after baking and cooling down, you can slice the tart into your desired seize choice- normally 8 or 12 and freeze them if you are not going to eat it all.
This chocolate tart recipe is wonderful served with home-made vanilla ice-cream or cinnamon ice-cream.
Add a few seasonal berries with it and you are ready to make guests, family or friends be swept off their feet!
In this chocolate tart recipe, you will bake the filling into the blind-baked pastry shell, and I must warn you, you will soon not be alone in the kitchen once the lovely tart is baking in the oven! The smell of it will travel all through your house!
It is also a good choice if you have a small coffee shop or restaurant and would not like to display the tart inside of the shop. You can freeze it and serve it by order.
Serves: 8-12 slices Prep time: 60 Minutes Cook time: 45 Minutes Ready in: 105 Minutes
Nutrition: Calories 195 Carbs: 32g Protein: 3g Fat: 20g
Ingredients:140g flour 80g butter, room temperature 2 eggs 55g caster sugar 2ml vanilla essence FILLING: 140g butter 150g 80% dark chocolate 8 Tablespoons cocoa powder, sifted 1 pinch salt 4 eggs 200g caster sugar 3 Tablespoons golden syrup or maple syrup 3 Tablespoons double cream Greek yogurt
FOR THE SHORTCRUST PASTRY:
Sift the flour and salt onto a marble slab or a clean work surface.
Make a well in the center..
Place the butter, egg yolks, vanilla essence and sugar in the well. .
With the fingers, work the ingredients together, drawing in the flour to form a soft,but stiff smooth dough. (This is the old fashioned way - for a more modern way, combine in you Ken-wood machine and off you go!).
Wrap the dough in clingfilm and allow to rest in the fridge for 30 minutes to 1 hour. .
Line out a greased flan tin and bake blind..
For the BLIND BAKING:
The shell is first lined with grease proof paper, then filled with baking beans to weigh down the pastry. .
Bake it for 10-15 minutes at 180° Celsius..
The pastry shell may be fully baked if the filling itself does not need to be baked as well (a filling that sets)..
For fillings that needs no further baking, only blind bake the pastry shell for the 10-15 minutes as described, before adding the filling to be baked further..
FOR THE FILLING:
Place the butter, chocolate, cocoa powder and salt in a bowl over simmering water melt it slowly, stirring occasionally until well mixed..
Beat the eggs and sugar together in a separate bowl until light and fluffy.
Then add the golden syrup and yogurt..
Stir the chocolate mixture into the egg mixture, scraping all the chocolate out with a spatula..
Mix it well and pour it into the blind-baked pastry shell..
Bake for 40-45 minutes on 150 °Celsius.
A crust will form on top during cooking..
Remove the tart carefully and let cool on a rack.
Carefully remove it from the loose bottom tin and cut into even slices.
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