Chocolate tart recipe

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This intense dark chocolate tart is the ultimate sweet treat and is the perfect way to finish a meal

  • healthy
Serves12–16
Preparation Time15 mins
Cooking Time40 mins
Total Time55 mins plus cooling
Nutrition Per PortionRDA
Calories337 Kcal17%
Fat60 g86%
Saturated Fat29 g145%

This intense dark chocolate tart is the ultimate sweet treat and is the perfect way to finish a meal

Ingredients

  • 250g (8oz) dessert or plain shortcrust pastry

For the filling:

  • 3 large eggs, at room temperature
  • 3 large egg yolks, at room temperature
  • 100g (3½oz) caster sugar
  • 250g (8oz) unsalted butter, softened
  • 300g (10oz) plain chocolate, melted
  • Few drops of vanilla extract
  • Icing sugar, for dusting

WEIGHT CONVERTER

grams
to
cups

20cm (8in) round, loose-bottomed tin

Method

  1. Set the oven to Gas Mark 4 or 180°C.
  2. Roll the pastry out on a lightly floured surface and line the tin with it. Prick the base with a fork and then chill it for at least 15 minutes.
  3. Place a baking sheet in the oven to heat up for about 5 minutes. Line the pastry case with a sheet of baking parchment and fill with baking beans. Place on the hot baking sheet and bake in the centre of the oven for 20-25 minutes, or until the pastry is cooked. Remove the sheet of paper with the baking beans.
  4. To make the filling: Lightly beat together the eggs, egg yolks and sugar until slightly foamy. In another bowl, beat the butter into the melted chocolate and add the vanilla. Gradually pour the chocolate mixture on to the eggs, beating well so that the chocolate doesn’t set and become lumpy. Using a stick blender will help to get the mixture smooth.
  5. Pour the filling into the pastry case and bake in the centre of the oven for about 12-15 minutes, or until the filling has
  6. just set. Leave to cool for about 15 minutes. Remove from the tin and slide off the base on to a wire rack to cool completely, then chill it until it’s firm.
  7. Dust icing sugar over the top of the tart just before serving.
Top Tip for making Chocolate tart

Woman's Weekly Cookery Editor, Sue McMahon, says not to overcook the tart or the filling may crack

Sue McMahon

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.