This is a super intense chocolate tart with a delicate chocolate biscuit base. It's incredibly rich so I guess only die hard chocoholics need apply....


  • Base:

  • 150g Plain Flour.

  • 30g Cocoa.

  • 50g Caster Sugar.

  • 1/2 tspn Salt.

  • 115g cold Unsalted Butter - cut into cubes.

  • 1 Egg Yolk.

  • 2 Tbsp Iced Water.

  • Filling:

  • 340ml Thickened Cream.

  • 350g Dark Chocolate

  • 55g Unsalted Butter.

  • 2 Tbsp Grand Marnier.


  • 1.


  • 2.

    In a food processor put the flour, cocoa, sugar and salt and blend.

  • 3.

    Add butter and process for 20 seconds until mixture looks like crumbs.

  • 4.

    Add egg yolk and water and pulse til mixture comes together.

  • 5.

    Wrap dough in cling film and flatten into a disc shape.

  • 6.

    Refrigerate for an hour.

  • 7.

    Lightly grease a 23cm tart tin with a removable base.

  • 8.

    Roll out dough between 2 sheets grease proof paper to fit tin.

  • 9.

    Peel off top sheet and invert dough into tin - making sure it fits in well.

  • 10.

    Prick base all over with a fork and refrigerate for 1/2 hour.

  • 11.

    Preheat oven to 180 C.

  • 12.

    Line tart base with crumpled baking paper and fill with baking beans or rice.

  • 13.

    Blind bake for 7 mins.

  • 14.

    Remove paper and beans and put back in oven for another 7 mins. Cool.

  • 15.


  • 16.

    Put cream in a medium saucepan over medium heat and bring to boil.

  • 17.

    Remove from heat and stir in chocolate until melted and smooth.

  • 18.

    Stir in butter and liqueur until combined.

  • 19.

    Pour into baked pastry shell.

  • 20.

    With a skewer, drop little rounds of cream all over tart and then drag skewer through cream very gently to create a pattern.

  • 21.

    Refrigerate for 2-3 hours to set.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 415kj
  • Fat Total 31g
  • Saturated Fat 19g
  • Protein 3g
  • Carbohydrate 34g
  • Sugar 20g
  • Sodium 114mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can use any flavour liqueur that you like or even brandy.
You don't have to do the decorative bit on the top if you don't want.

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Posted by Scarlet DevilReport
This has my name written all over it I think!
Posted by hungry girlReport
This looks delicious ... I love chocolate and orange!