This rich, chocolatey treat is reasonably simple to prepare as the filling needs no cooking. It makes a fabulously glamorous finish to a festive meal.
Serves: 8 - 10
Ingredients
For the base
150g butter
75g sugar
1 egg
225g flour
½ tsp baking powder
For the chocolate filling
400g dark chocolate
250ml double cream
50g butter
Pinch of salt
Method
● For the dough - in the food processor mix all the base ingredients together until you get a smooth dough.
● Wrap the dough in clingfilm and chill for at least half an hour.
● Roll out the dough on a lightly floured surface to 2mm thickness. Use to line a 24cm tart ring placed on a baking sheet. Rest the lined tart ring in the fridge for 20 minutes and preheat the oven to 160°C.
● Line the dough in the tart ring with baking paper and fill with baking beans to keep the dough from losing its shape.
● Bake for about 20 minutes then remove the baking paper and baking beans and return to the oven for 5 to 8 minutes or until the dough is starting to turn golden. Take the tart out and place the tin on a wire rack to cool to room temperature.
● Melt the chocolate and double cream in a bowl over a pan of simmering water, until smooth. Then stir in the butter and the salt until the butter is melted and the mixture is smooth.
● Pour the chocolate filling into the baked tart case and carefully place it in the fridge for about 3 hours until the chocolate filling has set.
● Serve at room temperature with lightly whipped cream and seasonal fruit.
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