New Recipe: Chocolate Tart recipe

chocolate tart recipe

Alex Luck/Good Housekeeping

An unadulterated serving of chocolate. You can add a little booze (Amaretto or brandy would be nice) to the mousse mixture at step 5 or serve topped with berries. We’ve kept it pure and simple here.

Plus chilling, cooling and setting

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Cal/Serv:
542

Makes:

10

Prep Time:

0

hours

30

mins

Cook Time:

0

hours

35

mins

Total Time:

1

hour

5

mins

FOR THE MOUSSE FILLING

150
g

dark chocolate, roughly chopped

150
g

milk chocolate, roughly chopped

50
g

unsalted butter, chopped

TO DECORATE

50
g

dark chocolate, finely chopped

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  1. To make the pastry, pulse the flour, cocoa powder, icing sugar and a pinch of salt in a food processor to combine. Add the butter and pulse until mixture resembles fine breadcrumbs. Alternatively, do this by hand, rubbing the butter into the flour mixture using your fingertips.
  2. Add the egg and pulse/mix with a blunt-ended cutlery knife until pastry clumps together. Tip on to a work surface, bring together into a disc, wrap and chill for 30min.
  3. Lightly flour a work surface and roll out the pastry to 3mm thick; use to line a 23cm deeply fluted, 3.5cm deep tart tin. Trim edges to neaten and prick base all over with a fork. Chill for 20min.
  4. Preheat oven to 190°C (170°C fan) mark 5. Line with a large sheet of baking parchment and fill with
    baking beans. Blind bake for 15-18min, until pastry sides are set. Carefully remove parchment and
    beans. Return pastry case (in tin) to the oven for 5-8min, until base is cooked through and feels sandy
    to the touch. Cool in tin.
  5. To make the mousse filling, melt the chocolates and butter in a heatproof bowl set over a pan of
    barely simmering water (try to stir as little as possible). Once melted, set aside to cool.
  6. In a separate bowl, whip the cream and icing sugar until mixture just holds its shape. Fold into the
    chocolate mixture, keeping in as much air as you can. Scrape into pastry case (in tin) and smooth to
    level (making sure you get mixture into the pastry flutes too). Chill until set, about 3hr.
  7. To make the glaze, heat the cream in a small pan until hot. Remove from heat and stir in the
    chocolate to melt, followed by the golden syrup and 1tbsp warm water. Scrape on to the tart and tilt the
    tart to cover (don’t spread or you’ll ruin the shine). Leave to set for 30min before transferring to a cake
    stand or plate and serving.

GET AHEAD: 

Prepare to end of step 6 up to a day ahead. To serve, complete step 7 up to 2hr ahead. Keep at room temperature. Chill any leftovers for up to 3 days, the glaze will crack, but still taste wonderful.

Per serving:

  • Calories: 542
  • Protein: 6g
  • Fat: 38g
  • Sat fat: 24g
  • Carbs: 43g
  • Sugars: 29g
  • Fibre: 2g

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