Chocolate Tart

In Desserts on by


Chocolate TartNow that I know how to make short-crust pastry I’m on a roll!  Looking through a few recipe books I came across a lovely chocolate tart recipe from Rachel Allen’s book Rachel’s Favourite Food for Friends so I thought I’d give it a go.

It’s very rich, so if you make it, you definitely need some fruit (maybe raspberries) to give it some sweetness and some double or even clotted cream. I did worry that it wasn’t setting in the oven so I left it in longer than the recipe below suggests but it really is up to you – just open the oven, give it a little shake and if it’s wobbling too much leave it in a little longer.

Chocolate Tart

This tart is one of those which will amaze family and friends as it looks so professional – but the filling is so easy.  Melt the chocolate, stir into the warmed milk and cream, allow to cool, then stir in the well-beaten eggs. It’s so simple! I’m thinking of making this tart in a heart shaped tin for Valentine’s day. If I do I’ll post the results.

Chocolate Tart
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 slices
 
Ingredients
  • 200g plain flour
  • 25g icing sugar
  • pinch of salt
  • 125g butter, chilled and cut into cubes
  • 1 large egg yolk
  • 2 tbsp cold water
  • 150g milk chocolate, chopped
  • 150g dark chocolate, chopped
  • 200ml double cream
  • 150 ml milk
  • Half teaspoon of vanilla extract
  • 2 eggs beaten
Method
  1. Sift dry ingredients into food processor and add butter. If you haven’t got a processor use a mixing bowl.
  2. Process briefly until blended in the processor or rub together the ingredients by hand until they look like breadcrumbs.
  3. Mix together egg yolk and water and add this mixture slowly through the feeder tube of the processor and when pastry comes together, gather into a ball, wrap in clingfilm and refrigerate for an hour. If you don’t have a processor add the mixed egg yolk and water to the mixing bowl and using a palette knife cut, mix and finally bring together the ingredients by hand until they can be gathered into a ball (you may want to do this on a floured board). Once rolled into a ball, wrap in clingfilm and refrigerate for an hour.
  4. Lightly butter a 9 inch flan dish (preferably with a loose bottom) and sprinkle flour carefully over the buttered flan dish and set to one side
  5. Roll out the dough to fit the flan dish, ensuring it can come up over the edge of the dish and then carefully roll the dough over your rolling pin and gently place the rolled out dough into the flan dish, gently pushing it down into the edges of the dish and leaving the edges to overhang.
  6. Prick the dough with a fork (you are trying to prevent the dough rising as its cooking but don’t prick to far down into the dough otherwise you will create holes!)
  7. Cover (loosely) the flan dish with cling film and place on a baking sheet in the fridge for at least 2 hours or, preferably, overnight. I now prefer to get this point and then finish off the rest of the recipe the next day.
  8. Preheat the oven to gas mark 4.
  9. Take out the flan dish from the fridge (still on its baking tray) and carefully remove the clingfilm.
  10. Cut up some baking paper (at least a half a size larger than the flan dish) and scrunch up in your hands. Repeat with another piece of baking paper. Place one piece carefully into the flan dish (half way) and repeat with the other piece covering the other half.
  11. Scatter a box of baking beans over the scrunched up paper ensuring they cover the bottom of the dish.
  12. Carefully tuck the baking paper under the flan dish so that no dough is exposed. It should remain on the baking tray as the baking tray with the flan dish will both be going into the oven.
  13. Place the baking tray and prepared flan dish into the oven and blind bake for 20 minutes
  14. Remove from the oven and carefully lift the baking paper and beans out of the flan dish.
  15. Very carefully roll a rolling pin over the top of the blind baked pastry case and the rolling pin will miraculously cut the edge of the pastry leaving a nice clean edge (thanks canteen ladies!).
  16. Mix an egg white with a fork until frothy.
  17. With a pastry brush, lightly brush the bottom of the pastry case with the frothy egg white and return to the oven for another 20-25 minutes until light golden brown.
  18. While the pastry case is cooking, carefully melt the chocolate over a pan of simmering water. Don't allow any of the water to touch the container with the chocolate inside as the melted chocolate will taste bitter.
  19. In a different saucepan gently heat the milk and cream to barely simmering
  20. Pour the melted chocolate into the heated milk and stir until there is a smooth mixture (it may look grainy to begin with but don't worry, keep stirring and it will come together)
  21. Add half a half teaspoon of vanilla extract to the mixture and set aside to allow to cool (approx 15 mins)
  22. Beat 2 eggs together and stir into the chocolate mixture. Keep stirring until well combined.
  23. You can either pour the chocolate mixture into the cooled flan at the point and carefully place in the oven (to note that the flan is still on the baking tray) or put the prepared pastry case on the baking tray into the oven and carefully pour the chocolate mixture into the pastry case (this is easier if the oven shelf is pulled out slightly.
  24. Cook for 20-25 mins or until the tart is baked until softly set.
  25. Take out of oven and cool for 20 mins before taking out of tin.
  26. Place the tart on top of a bowl of a can and the sides of the tin will be freed and drop down off the tart.
  27. If you want to take the tart off the base, wait for the tart to become completely cool. You can serve it still on its base though.
  28. Serve with sieved cocoa or icing sugar and some fruit (optional) and cream.

 

You may also like...

One comment on “Chocolate Tart

  1. Freda

    Made this the other day. It was delicious! I’ve got a couple of pieces left. Might try it with the raspberry coulis from your latest post!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *