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https://www.lifestylefood.com.au/recipes/10806/delicious-rich-chocolate-tart

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Delicious Rich Chocolate Tart

This is my version of the good old Chocolate tart - I've used a number of recipes as a base, including Stephanie Alexander and Gordon Ramsay. This is quick, simple and should be ready to serve within 40 minutes.
I love serving this with some fresh strawberries and double cream to cut through the richness of the tart.

Ingredients

  • Shortcrust Pastry

  • 250g dark chocolate (at least 60% cocoa – I use Whittaker's Dark Ghana at 72%)

  • 1 cup thickened cream

  • ½ cup caster sugar

  • 1 egg

  • 1 tbs vanilla extract

  • 2 tbs liqueur

  • Vanilla dusting sugar

  • Fresh berries and double cream to serve

Method

  • 1.

    Line flan tin with shortcrust pastry – blind bake in a pre-heated 180degree oven for 6-8 mins until cooked. Allow to cool.

  • 2.

    In a double-boiler, heat cream until simmering. Add chocolate and melt through. Combine thoroughly. Take off the heat.

  • 3.

    Combined sugar, liqueur, vanilla and egg – combine into the chocolate and mix thoroughly.

  • 4.

    Pour into the pastry shell and bake in the oven for 18-20mins until slightly cracked on the top. Take out of oven and cool.

  • 5.

    Sift icing sugar over the top and serve with double cream and berries.

Notes

I use a variety of liqueurs, depending on who I am serving to and what I have in the cupboard - some good ones have included vodka, bourbon, cherry liqueur, Chambord (raspberry liqueur) or Bailey's. Please feel free to add more in if wanted!

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Posted by MegglesReport
I do make my own pastry, but I also figure that that if someone else has done the work, why fight it!
I have a really good recipe at home for a shortcrust and puff pastry - I'll see if I can find my old cookbook and write it up!
Posted by jackicamReport
I'm going to try this cause I've only ever made non-bake chocolate tarts and I love cooked chocolate desserts. I've noticed you use store bought Shortcrust pastry in your tarts. Have you tried making your own? I know it's fidly, but I reckon you'd be confident enough in your skills to pull it off. Your end results will be even more delicious!