A decadent dessert that will appeal to any chocolate or pastry lover.


  • Tart shell

  • 125g salted butter (chilled)

  • 1 x 55g egg

  • 250g plain flour

  • 25g icing sugar

  • ½ tsp salt

  • 1 vanilla bean

  • Optional egg yolk for brushing

  • Tart filling

  • 200g of 72% cocoa fat best quality dark chocolate

  • 190ml pouring cream

  • 80ml full cream milk

  • 1 x 55g egg


  • For the tart shell:

  • 1.

    Dice the butter into 1cm cubes.

  • 2.

    Lightly beat the egg with a fork and set aside.

  • 3.

    In a mixing bowl, sieve together the flour, sugar and salt.

  • 4.

    Scrape the seeds from the vanilla bean and incorporate into the flour mixture then add the diced butter.

  • 5.

    Squeeze each cube of butter with some flour between your thumb and forefinger to create petals.

  • 6.

    Roughly mix the butter petals and flour with the fingers of one hand then add the lightly beaten egg.

  • 7.

    Still using one hand, mix the dough without working until it comes together.

  • 8.

    Turn out the roughly formed dough onto a work surface. Using the palm of your hand press down and away from you to smear the dough. Repeat three times.

  • 9.

    Scrape the dough into a ball, wrap in cling film and flatten before refrigerating for 1 hour.

  • 10.

    Preheat oven to 180°C.

  • 11.

    To make the tart case, lightly flour the work surface and evenly roll the dough into a 12” circle. It should be around 3mm in thickness.

  • 12.

    Roll the pastry onto the rolling pin and unroll onto a 9” fluted pastry tin. Push the dough into the sides of the tin then remove any excess with a knife.

  • 13.

    Pinch up the edge to be ½cm above the rim of the tin. Prick the base with a fork and refrigerate.

  • 14.

    Line the tart shell with aluminium foil and fill with rice.

  • 15.

    Bake for 20 minutes on 180°C then remove the foil and bake until golden. A further 8 minutes should be enough.

  • 16.

    Remove from the oven, brush any cracks with an egg yolk then set aside.

  • 17.

    Set the oven to 110°C.

  • For the tart filling:

  • 1.

    Chop the chocolate and place into a mixing bowl.

  • 2.

    Bring the cream and milk to boil in a small saucepan then pour over the chopped chocolate.

  • 3.

    With a wooden spoon or spatula, mix carefully without forming any bubbles until the mixture becomes smooth and silky in consistency.

  • 4.

    Lightly beat the egg then add to the chocolate mixture until fully incorporated.

  • 5.

    Pour the chocolate filling into the tart shell, place on a baking sheet and bake for a further 30 minutes, or until just set.

  • 6.

    Cool the tart to room temperature before serving, do not refrigerate.

  • 7.

    Top with whipped vanilla cream.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 270kj
  • Fat Total 17g
  • Saturated Fat 10g
  • Protein 4g
  • Carbohydrate 25g
  • Sugar 10g
  • Sodium 167mg

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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As an AEG ambassador, this recipe is from Mark Best’s recipe booklet for steam and sous-vide cooking with AEG.

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