Chocolate Tart Recipe
This is an easy Chocolate Tart is great for children and adults alike. Perfect for a family get together and totally make ahead.
Servings 5
Ingredients
- 300 g plain flour
- 150 g unsalted butter
- 40 g caster sugar
- 1-2 tbsp cold water
- For the chocolate filling
- 400 g quality milk cooking chocolate
- 450 ml double cream
Instructions
- To make the pastry see Boom Lemon Meringue Pie. Line your Tart dish with the pastry and trim off the excess. I try to leave the sides extra long as there will be some shrinkage. Put in the fridge for 30 minutes.
- Preheat the oven to 180 C.
- Bake blind (line the dish with baking parchment or suchlike and fill with ceramic baking beans) for 20 mins and then remove the lining and beans and bake the pastry naked for 5 mins or so until golden brown.
- Bring the cream and milk to a boil and then immediately remove from the heat.
- Pour over the broken up chocolate and stir until the chocolate is melted. This can take quite a bit of stirring! I use a whisk.
- Beat in the eggs until well combined.
- Turn the oven down to 160 C.
- Carefully place in the oven for about 25 mins until there is still a full wobble in the middle.You need to watch carefully to make sure the tart doesn't catch. I pour half the mixture in and then carry the tart to the oven before pouring in the rest.
- Allow to cool to room temperature before chilling in the fridge.Serving the tart chilled a little does improve the texture.
- Decorate to suit your Easter stylee.
- Apply to Gorging and Fabulously Smeared Chocolately Face.