Desserts
French
FrenchChocolate Tart
A rich set chocolate tart shown three ways. The basic tier uses a biscuit base and a simple chocolate-and-cream ganache, while the ultimate sets a silky dark ganache filling in a homemade chocolate pastry case.
Vegetarian
Ultimate version
Homemade chocolate pastry case with a silky single-origin dark ganache.
Per serving£1.49
Total cost£11.90
Time1 hr 15 min
Ingredients for 8
- Chocolate pastry
- 175 g plain flour
- 25 g cocoa powder
- 110 g cold unsalted butter , cubed
- 60 g icing sugar
- 1 egg yolk
- 1 tbsp cold water
- Ganache
- 250 g 70% single-origin dark chocolate , finely chopped
- 250 ml double cream
- 80 ml whole milk
- 1 egg , beaten
- 1 pinch fine sea salt
- Finishing
- 1 tbsp cocoa nibs , to finish
Method
- Make a chocolate pastry from the flour, cocoa, butter, icing sugar, yolk and water, then chill for an hour.
- Roll out and line a tart tin, then blind-bake at 180C for 15 minutes and a further 8 minutes uncovered to crisp the base.
- Warm the cream and milk, pour over the chopped chocolate and emulsify, then whisk in the beaten egg and salt.
- Pour the ganache into the warm pastry case and bake at 130C for 12-15 minutes until just set with a slight wobble.
- Cool to room temperature, then chill for 2 hours to set fully.
- Bring back to cool room temperature and finish with a scatter of cocoa nibs before slicing with a hot knife.
Equipment
- tart tin
- rolling pin
- baking beans
- saucepan
The three ways, side by side
Budget
No-bake biscuit base with a quick milk chocolate ganache.
Better
Buttery digestive base with a dark chocolate and double cream filling.
Ultimate
Homemade chocolate pastry case with a silky single-origin dark ganache.
