This is a must-try for all the chocolate lovers out there - made with cocoa powder, dark chocolate and white chocolate this is the ultimate in decadent desserts.
Ingredients
For the pastry:
- 150g plain (all-purpose) flour
- 20g unsweetened cocoa powder
- 75g unsalted butter, chilled and cubed
- 3tbsp caster (superfine) sugar
- 4 egg yolks, at room temperature
- 1/4 tsp vanilla extract
For the filling:
- 110g chopped white chocolate
- 3tbsp liquid glucose
- 200g chopped dark chocolate
- 300ml cream, for whipping
For the ganache:
- 30g chopped dark chocolate
- 15g unsalted butter
- 1tbsp cream
WEIGHT CONVERTER
Method
- To make the pastry, process the flour, cocoa and unsalted butter in a food processor to form fine breadcrumbs. Add the sugar using the pulse action, then add the egg yolks, vanilla and 1 tablespoon of water. Process to form a smooth dough. Flatten to a disc, cover with plastic wrap and chill for 45 minutes.
- Preheat the oven to 180°C/350°F/Gas 4. Grease a 20 cm (8 inch) loose-based tart tin. Roll the pastry out thinly between two sheets of baking paper and use to line the prepared tin, pressing it into the flutes. Cover with a sheet of baking paper, fill with baking beads or rice and bake for 12 minutes. Remove the baking paper and beads and bake for about 5 minutes more, or until crisp and dry. Cool completely.
- To make the filling, put the white chocolate in a bowl set over a saucepan of simmering water. Don’t let the bowl touch the water or the chocolate will get too hot and seize. Heat until melted and smooth. Spoon into the tart case and spread evenly over the base using the back of a spoon. Cool until set.
- Put the glucose and dark chocolate in a heatproof bowl set over a saucepan of simmering water. Heat, stirring often, until melted. It will be very thick and tacky. Allow to cool. Whip the cream until stiff peaks form.
- Fold a heaped spoonful of cream into the chocolate mixture to loosen it. Add the rest of the cream and fold through; the mixture will become very smooth and glossy. Spoon into the tart case, leaving it in broad swirls across the surface. Refrigerate until set.
- To make the ganache, put the chocolate, butter and cream in a small bowl set over a saucepan of simmering water. Stir until smooth and glossy. Remove from the heat and cool. Spoon the ganache into a piping (icing) bag fitted with a 1–2 mm (1/16 inch) tip. Pipe a criss-cross pattern, like an uneven grid, over the tart. Refrigerate before serving to set.
Top Tip for making Triple chocolate tart
You can either make the pastry using the recipe or you can buy some ready-made shortcrust pastry from the refrigerated section of most supermarkets
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Orange polenta and olive oil cake
This orange polenta and olive oil cake has just a handful of ingredients and will taste even better if you can bake it a couple of days ahead.
By Rose Fooks Published
-
Espresso Martini chocolate pots
Whizz these Espresso Martini chocolate pots up in 10 minutes for your dinner party – a perfect, lightly boozy dessert...
By Jess Meyer Published
-
Mary Berry's chocolate roulade
Mary Berry's chocolate roulade is cooked in 20 minutes and uses only six ingredients.
By Mary Berry Last updated
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
You probably already have the ingredients to make a lava cake in your air fryer - here's how to whip up this easy dessert
You could have yourself a delicious homemade dessert in just 10 minutes with this air fryer lava cake hack.
By Ellie Hutchings Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Here's why popcorn isn't for toddlers - brave mum shares warning over 'harmless-looking' snack that can be a go-to
You might think twice about handing your child the snack after a brave mum shares her ordeal
By Selina Maycock Published