A decadent chocolate tart pastry shell filled with chocolate and cream. It doesn’t get any better than this, chocolate lovers.
This Whittaker’s chocolate tart is perfectly rich and silky and is made from my favourite chocolate of all time – Whittaker’s (a NZ chocolate brand).
COMPONENTS OF WHITTAKER’S CHOCOLATE TART:
This creamy, dreamy Whittaker’s chocolate 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.
INGREDIENTS:
One of the reasons I love this chocolate tart so much is because it only contains a few simple ingredients:
CHOCOLATE (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. ½ milk chocolate, ½ dark chocolate).
PLAIN FLOUR (e.g. all purpose flour)
COCOA POWDER (Natural or Dutch)
ICING SUGAR (confectioners sugar)
BUTTER (salted or unsalted is fine)
CREAM (full fat – for full flavour and richness)
HOW TO MAKE A WHITTAKER’S CHOCOLATE TART:
A chocolate pastry shell is made by rubbing butter into the dry ingredients (flour, cocoa powder and icing sugar). Learn all about the Rubbing In Method here!
It is pressed into a cake pan then blind baked in the oven.
(My pie dish was 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!)
Whilst the pastry shell is baking, the filling can be prepared.
The filling is a ganache. To make it, the cream is heated in a saucepan until small bubbles form around the edges. The chocolate is added and whisked in until smooth. This is poured into the cooled pastry shell and is then chilled until set (at least 2 hours).
See recipe for full ingredients and method.
DO I HAVE TO BLIND BAKE THE PASTRY SHELL?
Yes. You’ll need to blind bake the pie shell to prevent the dough from puffing it up.
But don’t worry, it’s not hard at all and you don’t need anything fancy.
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.
Related
Chocolate Tart
Ingredients
CHOCOLATE TART PASTRY
- 165 g (1 + ⅓ cup) plain flour
- 30 g (¼ cup) cocoa powder
- 60 g (½ cup) icing sugar
- 170 g (½ cup) butter, cubed
CHOCOLATE GANACHE FILLING
- 250 g Whittaker’s Chocolate roughly chopped (I like 62% cocoa best, but you could use milk or any other flavour)
- 250 mls (1 cup) cream
Instructions
- Preheat oven to 180C (355F) fan bake. 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).
- 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.
- 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.
- Garnish with chopped nuts, chocolate shavings, fresh fruit or whipped cream and enjoy!
