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Tarte au Chocolat

Not for the dainty pudding consumer. This is seriously rich and will easily last 2 people a week or feed a dinner party of 16.


A sweet Shortcrust pastry:
See Simon's shortcrust pastry

The filling:
400ml double cream
100g caster sugar
400g dark chocolate
50g salted butter

Preheat an oven to 200C. Make a sweet shortcrust pastry and line a 25cm fluted tart dish. Blind bake the pastry for 15 minutes then remove the baking paper and cook for another 5 until lightly browned.

While the pastry is cooking bring the cream to a gentle boil. Add in the sugar. Break the chocolate into small chunks and cut up the butter into a similar size. Put both together in a large mixing bowl.  Once the sugar has dissolved pour the cream mixture onto the chocolate and butter and mix until all melted together.

Pour the chocolate filling into the tart case and put into the fridge to chill for at least 2 hours.

Serve with whipped cream and a small brandy. Also goes well with raspberries.