Chocolate Tart

How to Make Chocolate Tart

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1. Rub the flour, icing sugar and butter to breadcrumbs. Mix in the egg yolk and water to form a dough. Chill for 30 minutes.

   Mark done Start 30 min timer

2. Heat the oven to 190°C / 375°F. Roll out the pastry and line a 23 cm tart tin. Prick the base, line with paper and beans, and bake for 20 minutes. Remove the paper and beans and bake for 10 minutes. Cool.

   Mark done Start 20 min timer

3. Heat the cream until it just steams. Pour over the chocolate, leave for 2 minutes and stir smooth. Stir in the butter.

   Mark done Start 2 min timer

4. Pour the ganache into the pastry case and level the top. Chill for 1 hour until set.

   Mark done Start 1 hr timer

5. Remove from the tin, scatter with the sea salt and slice with a hot knife.

   Mark done

Related guides: Prep, cook and total time · Pan and tin size.

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Tips for Making Chocolate Tart

• Chop the chocolate finely.
• Do not whisk the ganache.
• Use a hot knife to slice.

What to Serve with Chocolate Tart

• Creme fraiche
• Fresh raspberries
• Espresso
• Dessert wine

Storing & Reheating Chocolate Tart

Keeps in the fridge for 4 days.

Questions About Chocolate Tart

Chocolate Tart Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.