Chocolate & Cocoa Tart

I sincerely hope you would share the same passion as me!

This tart consists of chocolate, cocoa powder, cream and eggs.

A simple firm crust with a rich chocolate ganache filling.

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Ingredients for Tart Base

  • 60gm Butter, Softened

  • 30gm Cocoa Powder

  • Egg Yolk, Beaten

  • 150gm Plain Flour

  • 60gm Cinnamon Sugar OR Icing Sugar

  • 5ml Vanilla

  • 30ml Double Cream

  • 5gm Baking Powder

  • 8” Spring Form Cake Tin

Step No 1

Place softened butter and sugar into a large mixing bowl.
Step No 2

Using a hand mixer, cream until light and fluffy.

Step No 3

Add the egg yolk and vanilla. 

Whisk to combine together.
Step No 4

Pour in the double cream.

Whisk once more to a smooth paste.

Step No 5

Sprinkle baking powder, cocoa powder and finally the flour.

Whisk for a minute or two, then transfer the loose dough onto a flat surface.
Step No 6

Lightly knead to form the dough into a ball. 

Cover with a Clingfilm and chill for about 15 minutes. 

Step No 7

After 15 minutes remove the pastry dough from the fridge and uncover the Clingfilm.

Roll into a circle, to approximately ½ inch thick.

Then line into a greased cake tin, pressing gently into base and sides.
Step No 8

Cover the tart base with greaseproof paper. 

Spread the ceramic baking beans over the top.

Blind bake in a pre-heated oven at 170C fan for about 15 minutes.

Then carefully remove the greaseproof paper and the beans.  

Put the tart back into the oven and continue to bake for a further 5 to 6 minutes.

Set aside to cool.

Ingredients for the Filling

  • Pistachio Nuts for Garnish

  • 100gm Milk Chocolate, broken into small pieces

  • 300ml Double Cream

  • 200gm Dark Chocolate, broken into small pieces

  • 30gm Butter

  • 50gm Glucose Syrup
Step No 9

In a saucepan pour the cream and glucose syrup and warm to almost boiling point.

Step No 10

Drop the broken pieces of chocolate and butter in a mixing bowl.

Pour the warm liquid on top of the chocolate and butter.

Allow the chocolate to melt in the heat for about a minute, before stirring.
Step No 11

Whisk or stir the chocolate to a runny and silky finish.

Step No 12

Pour the filling over the tart base.

Chill for 4 to 5 hours to allow the filling to set.
Step No 13

Garnish the top with nuts.

Cut a slice.

Step No 14

Serve with cream or ice-cream.