Chocolate Tart
A delicious, silky chocolate tart - an essential recipe for any chocolate lover!
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!