Chocolate Tart

  • Total Time

    50m
    • Prep Time

      25m
    • Bake Time

      25m
  • Serves

    6
  • Skill Level

    Easy
  • Dietary Needs

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Impress your dinner party guests with this delicious chocolatey tart. With a dash of brandy, this recipe will be sure to please.   You can serve it hot with ice cream or cold with whipped cream. 

Method

  1. Sieve the flour and, sugar and salt into a large bowl and add the cold butter and rub in with your fingertips to achieve a coarse breadcrumb texture.  

  2. Add one tablespoon of water a little at a time and mix with a knife until the pastry starts to come together. if you need a bit more than add another splash of water. Use your hands to bring the pastry together into ball. Knead on a lightly floured surface to make a smooth ball, then wrap in cling film and leave to rest in the fridge for at least 30 mins.

  3. Heat the oven to 220°c (fan 200°c, gas mark 7). Roll out the pastry until large enough to line the base and sides of a 20cm round tin. Line the tin, then place a circle of baking parchment inside, fill with baking beans and bake for 10 minutes.

  4. Remove the paper and beans and cook for a further 5 minutes until golden and crisp. Reduce the oven temperature to 180°c, (fan 160°c, gas mark 4)

  5. To make the filling melt the chocolate and then allow to cool for 5 minutes. Stir the egg yolk, brandy and cream into the cooled chocolate and stir until smooth.

  6. Whisk the egg whites in a clean grease free bowl then whisk in the half spoon sugar. Fold egg whites mixture into the chocolate mixture with a large metal spoon.

  7. Pour the mixture into the baked flan case and return to the oven for ten minutes until just set, but it should still have a slight wobble in the centre.

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  • Skill

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