Chocolate Tart


1 min read

Chocolate Sweet Pastry:
    250 gr Plain flour
    25 gr Cocoa powder
    100 gr Icing sugar
    180 gr Mainland Salted Butter
    2   Egg yolks
Chocolate Tart Filling:
200 gr Dark chocolate couverture
3   Egg yolks
100 gr Caster sugar
2 gr Vanilla paste
10 gr Cocoa powder
200 gr Anchor Cream
  pinch Flaky sea salt
Whipped Ganache:
180 gr Dark chocolate
100 gr Anchor Cream
Chocolate Sweet Pastry:
  1. Sieve the dry ingredients and then rub in the softened butter to form a sandy texture.
  2. Add the yolks and mix to bind the dough together until smooth.
  3. Wrap in cling film and chill for 1 hour before using.
  4. 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:
  1. Gently melt the chocolate over a bain-marie.
  2. Mix the yolks, sugar, salt, cocoa powder & vanilla together until combined.
  3. Mix the egg mixture through the melted chocolate.
  4. Mix the cream through the chocolate mixture & then pour into the blind-baked pastry case.
  5. Bake the filling at 160°C until just set – approximately 12 minutes.
  6. Allow to cool completely before removing from the tin.
Whipped Ganache:
  1. Bring the cream to the boil and pour onto the chocolate, whisk until smooth and allow to cool.
  2. Beat to a fluffy truffle mixture consistency and pipe onto the tart.
  1. 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.
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