Indulgent dark chocolate tart

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Indulgent dark chocolate tart

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Ingredients

Adjust Servings:
Filling
400 g Plain cooking chocolate
2 Egg
100 ml Milk
300 ml Double cream
Pastry case
1 Sweet pastry click the link
  • Serves 12
  • Medium

Ingredients

  • Filling

  • Pastry case

Directions

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Indulgent dark chocolate tart

Ths indulgent dark chocolate tart works magnificently with raspberry coulis and vanilla ice cream. The filling is very firm when set, rather than mousse like or even gooey. In addition, you can exchange the pastry for a sweet shortcrust, but I wouldn’t suggest swapping to shortcrust. Finally, decorate with raspberries and blueberries and serve with a good quality vanilla ice cream or creme fraiche. I like this served with a raspberry coulis – a recipe for which I shall be posting in the near future.

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Steps

1
Done

Follow the instructions for one batch of pastry.
This will produce slightly more than needed, the excess can be used for jam tarts etc.
Grease a 10" fluted tart tin and preheat the oven.

2
Done

Roll the pastry to a thickness of about 5mm.
Place into the tart tin, using a little ball of pastry to push gently into the corners.
Leave at least 3 cm of pastry above the lip of the tin. Put into the refrigerator for an hour.

3
Done

Cover the pastry with some greaseproof paper and fill with rice or baking beads.
Bake in the oven for 20 minutes before you remove the paper and rice.
Bake for a further 5 minutes until golden then remove from the oven and leave to cool.
Reduce the oven temperature to 130 C / 260 F / gas mark 1.

4
Done

Pour the milk and cream into a heavy based pan and bring to a gentle boil.
While it is heating up, chop the chocolate into bits and put into a heatproof bowl.
Pour the hot milk and cream into the bowl of chocolate.

5
Done

While the chocolate melts, whisk the two eggs together.
After a couple of minutes, gradually stir the chocolate until the cream is fully incorporated.
After it has cooled a little more, stir in the egg until full combined and shiny.

6
Done

Pour the chocolate into the cooled pastry case and put into the oven.
Bake for around about 30 minutes and remove when the chocolate has a bit of a wiggle in the centre.
Remove and put somewhere cool for a couple of hours to set.

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