Chocolate Tart


Sweet Short Crust Pastry

For 1 x 30cm tart mould

125g unsalted butter

100g icing sugar

a small pinch of salt

250g plain flour

2 eggs yolks

2 tablespoons cold milk


Cream together the butter, sugar and salt.

Rub in the flour and egg yolks.

Add the cold milk when this mixture has come together, looking like coarse breadcrumbs.

Pat and gently work together to form a ball of dough.

Lightly flour and push, pat and squeeze into shape. The idea is to get your ingredients to a dough form with the minimum amount of movement.

Roll the pastry into a really large, short and fat sausage-shape, wrap it in cling-film and place it in the fridge to rest for a least 1 hour.

Carefully slice off thin slivers of your pastry lengthways, around 5mm thick.

Place the slivers in and around the bottom and sides of your tart mould, fitting them roughly together like a jigsaw.

Then simply push the pieces together and level out.

Tidy up the sides by pushing with your thumb and cleaning off the excess pastry from the rim of the mould.

Allow your pastry to rest again for at least an hour in the freezer.

Preheat the oven to 180ºC and bake the tart for around 15 minutes until cooked through and slightly coloured.  

Allow to cool and fill.

Chocolate Tart

315ml double cream

2 tablespoons caster sugar

a small pinch of salt

115g unsalted butter, softened

455g good quality chocolate, broken up

100ml milk

cocoa powder


Place the double cream, sugar and salt in a pan and bring to the boil.

Remove from the heat straight away and add the butter and chocolate.

Stir until it has completely melted.

Allow the mixture to cool slightly then stir in the cold milk until slightly and shiny. Sometimes this mixture looks like it has split. Allow to cool down a bit more and whisk in a little extra cold milk until smooth.

Pour the mixture into the cooled pastry shell.

Shake the tart to even it out and allow to cool for around 1-2 hours at room temperature.

Dust with cocoa powder.

Bonnie “Prince” Billy – Strange Form Of Life

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