This is a seriously indulgent dessert – the sharpness of the passionfruit and the creaminess of the cheesecake balances well with the deeply rich & dark chocolate tart.

Chocolate Sweet Pastry


  • 250g plain flour
  • 25g cocoa powder
  • 100g icing sugar
  • 180g Mainland Salted Butter
  • 2 egg yolks


Sieve the dry ingredients and then rub in the softened butter to form a sandy texture.

Add the yolks and mix to bind the dough together until smooth.

Wrap in cling film and chill for 1 hour before using.

Roll out pastry to 3–4mm thickness and line the flan tin. Bake it blind at 180°C for approximately 15 minutes.

Chocolate Tart Filling

  • 200g dark chocolate couverture
  • 3 egg yolks
  • 100g caster sugar
  • 2g vanilla paste
  • 10g cocoa powder
  • 200g Anchor Cream
  • Pinch flaky sea salt


Gently melt the chocolate over a bain-marie.

Mix the yolks, sugar, salt, cocoa powder & vanilla together until combined.

Mix the egg mixture through the melted chocolate.

Mix the cream through the chocolate mixture & then pour into the blind-baked pastry case.

Bake the filling at 160°C until just set – approximately 12 minutes.

Allow to cool completely before removing from the tin.

Whipped Ganache

  • 180g dark chocolate
  • 100g Anchor Cream


Bring the cream to the boil and pour onto the chocolate, whisk until smooth and allow to cool.

Beat to a fluffy truffle mixture consistency and pipe onto the tart.

To assemble

Once the chocolate tart has cooled down remove from the tin and pipe the whipped ganache and the passionfruit cheesecake cream on top and decorate as desired.

Always try and source the best quality chocolate, as it will pay huge dividends in imparting flavour and texture of this tart. Try exchanging the passionfruit purée for a strong espresso in the cheesecake for another delicious combination with the chocolate tart.

Download the recipie

Anchor™ Cream is a smooth and luxurious full fat cream – ideal for pouring, whipping or cooking.