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)
For the pastry
- 170g plain flour, plus extra for dusting
- 2 tbsp caster sugar
- 100g chilled unsalted butter, cubed
- 1 medium free-range egg yolk
For the filling
- 200g dark chocolate (70% cocoa solids), roughly chopped
- 100g cold unsalted butter, cubed
- ½ tsp vanilla bean paste
- 3 medium free-range eggs, plus 2 yolks
- 80g caster sugar
You’ll also need…
- 23cm loose-bottomed tart tin; ceramic baking beans or uncooked rice
- For the pastry, put the flour, sugar and a pinch of salt in a food processor and pulse until combined. Add the butter and pulse until it resembles breadcrumbs. (Or sift the flour into a mixing bowl, rub in the butter to resemble coarse breadcrumbs, then stir in the sugar.)
- In a small bowl, mix the egg yolk with 1-2 tbsp cold water. Mix a small amount at a time into the pastry mixture until it just comes together.
- Tip out the pastry, bring it together, then flatten into a disc. Wrap in cling film and chill for 20 minutes (see Make Ahead).
- Heat the oven to 190°C/170°C fan/gas 5. Roll out the pastry on a lightly floured surface. Use the flour-dusted rolling pin to lift the pastry and unroll it into the tart tin. Line the tin, pushing the pastry gently into the edges. Trim off any excess pastry and put the pastry case in the fridge to chill for 20 minutes.
- Line the pastry case with non-stick baking paper and fill with ceramic baking beans or raw rice. Bake for 12-15 minutes, then remove from the oven and carefully remove the baking paper/ceramic beans/rice. Return the case to the oven for 5 minutes until lightly golden and sandy to the touch (see Make Ahead). Turn the oven down to 180°C/160°C fan/gas 4.
- Meanwhile, for the filling, put the chocolate and butter in a heatproof bowl and set over a pan of barely simmering water until melted (don’t let the bowl touch the water). Stir in the vanilla and a pinch of salt, then set aside to cool for 15 minutes.
- Beat the whole eggs, yolks and sugar in a mixing bowl with an electric mixer until pale and fluffy. Fold in the cooled chocolate mixture using a large metal spoon. Spoon it into the pastry case, transfer to the oven and bake for 15-20 minutes, then remove and leave to cool (see Make Ahead).
- Remove the cooled tart from the tin and serve with single cream and seasonal fruit.
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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