Easy Chocolate Tart

Wednesday, 5 June 2013


I think I need to make a confession. I'm scared of pastry. Not scared in the sense of pastry-phobia! But I'm scared of making pastry. I've made it a few times and it's always turned out alright but it's just one of those things that I'm not very confident about.

Last week however, I was forced into making pastry! I was making this chocolate tart to take to my parents house for our dessert after tea. I'd ordered a ready made sweet pastry case with my Adsa delivery, which arrived looking ok but when I opened it, the pastry was all smashed up. Well you can't make a chocolate tart without pastry so I thought I'd better bite the bullet and make my own.

I can't tell you how quick and easy it was. And I'm sure it was much tastier than the ready made one. And the chocolate ganache filling is also the easiest ever. You should know by now that I'm all about keeping things simple! If you do decide to use a ready-made pastry case for this, it would only take 10 minutes to make it {plus chilling time}. So if like me you're a little afraid of pastry, just have a go, it's not as hard as you may think!


Chocolate Tart

Serves 6

Pastry
250g plain flour
50g icing sugar
125g butter
1 large egg

Filling
300ml double cream
150g plain Chocolate
100g milk chocolate
50g butter

Preheat oven to 180C {360F} Gas mark 4.

Make the pastry by rubbing the butter into the flour and icing sugar using your hands or a food processor until you have a breadcrumb like consistency. Add the egg and mix together using a blunt knife. Once you have clumps of pastry pulling together, use your hands to gather into a ball. Wrap in clingfilm and chill in the fridge for 30 minutes.

Roll out the pastry to a thickness of a £1 coin and line a 23cm loose bottomed tart tin with it. Trim the edges. Line the pastry with greaseproof paper and fill with baking beans/uncooked rice/lentils. Bake in the oven for 15 minutes then remove the beans and paper and bake until lightly golden brown and baked through. Remove from the oven and allow to cool but leave in the tin.

Place the cream 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. Pour the filling into the cooled tart case and place in the fridge for about 2 hours until set.

Sprinkle with grated chocolate or chocolate curls and serve with raspberries. Yum!

1 comment:

I'd love you to leave a comment x