This Whittaker’s chocolate tart is perfectly rich and silky and is made from my favourite chocolate of all time – Whittaker’s.
…and because I love it so much I’m giving some away – see below!
Note: Giveaway closed on 10th January 2017
Happy New Year, dear reader!
Did you do anything nice to celebrate the New Year? Mine was very relaxed and I spent it having dinner out with friends and family then watching a local band and pretending to drink alcoholic drinks to see in the New Year.
If I’m honest, to me there is no better way to greet the new year with something extremely decadent and rich in chocolate, like with this Whittaker’s chocolate tart. I made this for one of the many desserts at my Dad’s 65th birthday which is on New Years Eve. Perfectly timed 😊.
This creamy, dreamy tart is made from a melt-in-your mouth chocolate tart shell which is then filled with a chocolate ganache made from Whittaker’s 62% cocoa chocolate and cream. There is nothing complicated about this filling – just two delicious ingredients (cream and chocolate) married together to create chocolate heaven.
And it gets even better…
As a New Year’s gift, I have received a delicious chocolate pack from the lovely team at Whittaker’s to give to YOU. Isn’t that nice of them? This means that you could make several Whittaker’s chocolate tarts and still have left over chocolate to snack on and (or if you’re feeling particularly generous) share with friends/family.
The winner will receive a generous stack of Whittaker’s chocolate to satisfy serious chocolate cravings (which I’m sure we all have).
How to win this Whittaker’s Chocolate Pack: To win this chocolate pack, leave a comment below mentioning your favourite dessert to eat or bake. For an additional entry, become a Facebook fan or follow me on Instagram. I will use Random.org to draw the winner and will announce the winner on Tuesday 10th January, 2017 (NZ time). Anyone can enter, so if you’re not from New Zealand and would like to try this amazing chocolate, make sure you enter.
And the winner is…Naomi McLellan – CONGRATULATIONS NAOMI!!
This chocolate pack will be in the post and in your hands soon!
Comment from Naomi: “Anything chocolate, pudding, cake, brownie, cookies, tarts… At Christmas I made my first custard from scratch, chocolate of course, using Whittaker’s 50% dark block. So this epic prize could be put to good use, lots of new things for friends and family to try!”
Thanks to all of you who entered!xx
Because I’m dark chocolate lover, I used Whittaker’s dark chocolate for this tart. Depending on your preference, you can use any combination of chocolate you like e.g. 1/2 milk chocolate, 1/2 dark chocolate.
My pie dish is currently in storage (along with a few of my other baking tools) so I made this using a shallow 20cm (8 inch) round cake pan. I lined the tin with baking paper and pressed the chocolate pastry dough in to the lined pan which gives it a more rustic look and feel to it. You can do the same or use a pie dish instead – whatever you have handy/prefer!
A note about blind baking:
You’ll need to blind bake the pie shell to prevent the dough from puffing it up. To do this place a piece of baking paper on top of the unbaked tart and pour some rice or dried beans on top. Place in the oven for 15 minutes and then remove baking paper and rice/beans and continue baking for another 15 minutes.
Thanks again to Whittaker’s for your generosity in contributing chocolate for this giveaway!
- 165g (1 + 1/3 cup) plain flour
- 30g (1/4 cup) cocoa powder
- 60g (1/2 cup) icing sugar
- 170g (1/2 cup) butter, cubed
- 250g Whittaker's Chocolate, roughly chopped (I like 62% cocoa best, but you could use milk or any other flavour)
- 250mls (1 cup) cream
- 1. Preheat oven to 180C (355F). Grease and line a shallow 20cm/23cm (8 inch/9 inch) cake tin with baking paper (alternatively you could use a 20cm/23cm pie dish with a removable bottom, just grease it and don't worry about the baking paper).
- 2. Whisk flour, cocoa powder and icing sugar together in a medium sized bowl. Rub in butter until mixture is well incorporated. Press into prepared pan and blind bake (see instructions in the post above) for 15 minutes. Remove baking paper and baking rice/beans and continue baking for another 15 minutes. Remove from oven and leave to cool completely.
- 3. In a small saucepan, heat the cream until small bubbles form around the edges of the pan. Add the chocolate and leave to sit for a minute before whisking it until completely smooth. Pour the chocolate ganache into the cooled chocolate tart shell and leave at room temperature until cool before transferring to the refrigerator for at least 2 hours.
- 4. Garnish with chopped nuts, chocolate shavings, fresh fruit or whipped cream and enjoy!