- August 2009
- for lots of people
- Hands-on time 30 min, cooking time 1 hr 5 mins, plus chilling and cooling
A divine melt-in-the-mouth and classic chocolate tart recipe from one of the world’s best chefs, Marco Pierre White.
- 52.9g (31.8g)
You can freeze the whole finished tart, or any unused section of it, wrapped in cling film and then foil, for up to 1 month. Defrost in the fridge overnight and serve the tart at room temperature.
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