Chocolate Tart
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Preparation : 0 min
Cooking : 20 min
Total time : 2 h 50 Rest : 2 h 30
4 people
200 g of plain flour
110 g of cold unsalted butter
1 egg
100 ml of whole milk
250 ml of double cream
300 g of dark chocolate 70%
1 pinch of salt
50 g of cocoa powder
Associated products
RECIPE STEPS
1
Put all the ingredients for the pastry into the food processor. Use the PULSE button to process the dough. Stop the machine when the pastry starts to comes together.
- 200 g of plain flour
- 110 g of cold unsalted butter
- 1 egg
2
Remove the pastry from the bowl and allow to chill in the fridge for 30 minutes.
3
Roll out the pastry and line the fluted, tart tin. Place back in the fridge for 30 minutes.
4
Blind bake the pastry case for 20 - 25 minutes at 180°C (gas mark 4).
5
To make the filling, put all the ingredients for the filling into a pan.
Melt the mixture on a low heat and when fully combined, remove for the heat.
- 100 ml of whole milk
- 250 ml of double cream
- 300 g of dark chocolate 70%
- 1 pinch of salt
6
When the pastry is cooled, pour the silky chocolate mixture into the tart case.
7
Leave the tart to cool to room temperature. This should take roughly 2 hours.
8
Just before slicing, dust the top with a blanket of cocoa powder.
- 50 g of cocoa powder
1 comment
No temperature guide for the oven was included in the recipe.