Tarte au chocolat
- January 2019
- Serves 8
- Hands-on time 30 min, oven time 35-40 min, plus chilling
When making the pastry, ensure the butter is fridge-cold before you rub it into the flour. If the butter is too warm, it will melt and soak into the flour, resulting in collapsed or misshapen pastry.
And even if it does, the chocolate fudge filling is so good that no one will notice…
- 31g (17.8g saturated)
- 42.8g (28.3g sugars)
When making pastry, use the pulse button to mix it together. If you whizz it for too long, gluten will form and the pastry will be tough.
Make the pastry to the end of step 3, wrap and chill for up to 3 days. The cooked case will keep in an airtight container for 2 days. The finished tart will keep in an airtight container for 2 days.
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