Chocolate Tart
You can use up any leftover chocolates from your Christmas stash, but omit the sugar if using milk chocolate, as otherwise it will be too sweet.
9 people
25 minutes
130 minutes
Ingredients
- 50 g Butter
- 30 g Caster Sugar
- 350 g Dark Chocolate 70% cocoa, chopped into small pieces
- 200 g Roll-It Sweet Shortcrust Pastry disc shaped
- 250 ml SuperValu Cream
Method
- Preheat the oven to 180°C/gas mark 4.
- Roll out the thawed pastry disc to line a 20cm flan tin with a removable base. Prick the surface with a fork, line with non-stick baking paper and fill with dried baking beans. Bake in the oven for 15 minutes, then remove the paper and beans and put back in the oven for another 5 minutes to finish cooking the base.
- Put the chopped chocolate in a heatproof bowl. Put the cream, butter and sugar in a small pot and heat to just below the boiling point, stirring to make sure the sugar has dissolved.
- Pour the hot cream mixture over the chocolate and leave to stand for 5 minutes before mixing well with a fork. When all the chocolate has melted and the mixture is shiny and smooth, pour it into the cooled pastry shell and allow to set at room temperature, which should take 1 or 2 hours.
- This tart is extremely rich, so smaller slices are recommended. It might be too rich for whipped cream but the big flavours are magic with a strong coffee or pot of steaming tea.
