Difficulty: Easy
Baked Chocolate Tart
1 x 25-28 cm tart
Ingredients
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For the tart:
- To serve:
- Optional raspberry puree:
Instructions
-
Make the tart:
- Follow the recipe for the shortcrust pastry (see notes for my recipe or the packet instructions if you bought your pastry). The tart shell should already be blind baked and should just be cooling down.
- Preheat oven to 120C.
- Start making the filling. Chop chocolate and brown butter (if using) into small pieces and place in a medium bowl.
- In a small sauce pan, bring the cream, milk and vanilla to the boil then pour on top of chocolate.
- Let sit for a minute then start stirring vigorously with a wooden spoon or mariz (rubber spatula) until smooth.
- Add eggs one at a time whisking until combined.
- Pour the mixture into the tart shell and bake for 45 minutes. The centre of the tart will still be wobbly.
- Turn the oven off and leave the door slightly ajar. Let the tart cool down in the oven for 1-2 hours until it's set. At this stage it shouldn't wobble at all. Optional raspberry puree:
- Bloom gelatin by sprinkling it on top of the water. Set aside.
- Bring all other ingredients the boil. Blend until smooth, being careful with the hot liquid.
- Add the gelatin, mix and strain. Refrigerate until set.
- Blend to a smooth puree and serve alongside tart. To serve:
- Slice tart with a hot sharp knife with a thin blade. This will ensure you have sharp edges. Wipe knife after each stroke for a clean cut.
- Serve chocolate tart slice by itself or with vanilla ice cream and raspberry puree or fresh raspberries (if using any).
Notes
- You can either use store-bought shortcrust pastry or use my simple sweet shortcrust pastry recipe.
- Brown butter adds a nice nutty flavour to the tart, but it's optional. You can watch how to make brown butter here.
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