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.
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Serves: 12 Prep time: 60 Minutes Cook time: 45 Minutes Ready in: 105 Minutes
Nutrition: Calories 195 Carbs: 32g Protein: 3g Fat: 20g