Chocolate tart
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3 ratings
Preparation : 30 min
Cooking : 40 min
Total time : 4 h 10 Rest : 3 h
Equipment
28-30cm cake tin
8 people
250 g plain flour
140 g butter
100 g sugar
45 ml cold water
1 egg yolk
300 ml single cream
200 g dark chocolate
2 eggs
Associated products
Chef's tip
You can also make individual tartlets.
RECIPE STEPS
1
Put the flour, sugar, diced butter, egg yolk and water in the bowl with the dough blade.
- 250 g plain flour
- 140 g butter
- 100 g sugar
- 45 ml cold water
- 1 egg yolk
2
Switch on and process for until the dough forms a ball (about 1 minute). If necessary, you may need to scrape down the wall of the bowl with the spatula.
3
Transfer the dough to a floured surface. Knead it by pushing the ball away from you with the palms of your hands. It should spread out without cracking (it must not be too cold).
4
Wrap the dough in cling film and flatten it. Chill for 1 hour.
5
Preheat your oven to 180°C (gas mark 4).
6
Butter the tin. Roll the dough out and line the tin with it. Prick the base of the dough all over with a fork.
7
Line the pastry case with baking parchment and cover the base with baking beads or, failing that, dried beans or rice.
8
Blind bake for 20 minutes.
9
Boil the cream in a saucepan, stirring regularly. Break the chocolate into pieces and add to the cream. Stir until the chocolate is fully melted and the mixture is homogenous.
- 300 ml single cream
- 200 g dark chocolate
10
Blend the eggs in the mini bowl. Add the melted chocolate mixture via the opening. Continue blending for a few more seconds.
- 2 eggs
11
Pour the mixture into the cooked pastry case.
12
Lower the oven temperature to 140°C (gas mark 1) and bake for 20 minutes.
13
Allow to cool for at least 2 hours in the refrigerator before eating.
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