Silver Spoon

Chocolate Tart

Chocolate Tart

Recipe Submitted By: bakingmad

A delicious velvety chocolate tart. If liked add a little grated orange zest to the pastry and the filling, or add a teaspoon of instant coffee granules for a mocha tart.

Preparation Time 20 minutes
Baking Time 15 minutes
Portions Serves 8
Skill Level Easy
Average Rating 1 stars
 

Chocolate Tart Ingredients

For the pastry:
200 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
2 tbsp Icing Sugar (Silver Spoon Homegrown) (or use caster sugar) Icing Sugar (Silver Spoon Homegrown)
100 grams Butter unsalted, chilled and cubed
1 Free Range Eggs large yolk Free Range Eggs
measurement converter send to mobile
 

Additional Ingredients

For the filling:

300 ml double cream
1 tbsp Liquid Glucose Syrup (Silver Spoon Create) Liquid Glucose Syrup (Silver Spoon Create)
250 grams Plain Chocolate
50 grams Butter
2 tbsp plain and white chocolate sprinkles
 

This recipe uses

  • Plain White Flour (Allinson Nature Friendly)
  • Icing Sugar (Silver Spoon Homegrown)
  • Free Range Eggs
  • Liquid Glucose Syrup (Silver Spoon Create)

How to make Chocolate Tart

  • Click on the text to highlight the different stages as you go along,
    or click the button below to enlarge all text
  1. You will need a 20 cm round, loose bottom flan tin
  2. Roll out the pastry to the thickness of a £1 coin. Using a round pastry cutter, cut into 16 circles and use to line the tin. Prick the bases with a fork and chill for 10 minutes.
  3. Preheat the oven to 200ºC/180ºC Fan/Gas 6. Line the pastry case with a circle of greaseproof paper and fill with baking beans. Bake for 10 minutes until golden, remove the baking paper and beans and return to the oven for a further 5 minutes. Leave to cool.
  4. Place the cream and glucose into a pan and heat gently. Break up the chocolate and add to the hot cream stirring until melted. Remove from the heat and stir in the butter. Beat until smooth.
  5. Pour the filling into the cooled tart case and place in the fridge for about 2 hours until set.
  6. Sprinkle with chocolate sprinkles, grated chocolate or chocolate curls
enlarge text
 

Reviews

Read all reviews (1) | Average rating: 1 stars

"why do u need both a 20cm tin and shallow small tins I think this may be an error!!"

10-06-2011 | Author: chacha | 1 stars

review this recipe
 

Remember to review this recipe at www.bakingmad.com

Please use this area for notes:

More recipes

Need some baking advice?

Ask our friendly experts

Search our forum, check our FAQs or send us an email.

Help is here »

Where to buy recommended ingredients

Find stores near you that stock the baking
ingredients you need.

Find a stockist »
Nielsen-Massy Fine Vanillas & Flavors

Join the Baking Mad Club

Discounts, competitions, exclusive offers, personalised recipes and lots more.

Join up

Competitions

Win 1 of 25 NEW Silver Spoon Icing Sugar Shakers

Answer this simple question and you could bag yourself 1 of 25 NEW Silver Spoon Icing Sugar Shakers. The easy pour and sprinkle packaging contains the icing sugar you know and love but without the mess, just slide the tab to dust pour or seal.

Click here to enter

Win 1 of 10 sets of Eric Lanlard's new book - Chocolat

Answer this simple question and you could win 1 of 10 copies of Eric Lanlard's new book - Chocolat, and a set of Silver Spoon Create chocolates.

Click here to enter

Win 1 of 25 pairs of tickets to the Cake and Bake Show - London

Answer the question below correctly and you could take a friend along to the fantastic Cake and Bake Show in London on the 13th-15th September.

Click here to enter

Follow us on

View Mobile Site