It’s easy to make, the filling is quite light but flavour is still rich. Maybe I should have added more biscuits for the base as I was spreading quite thinly. Nice dessert. This chocolate tart is great for those chocofreaks who turn up out of the blue, as it is dead quick to make. I think this particular tart cries out for a slightly thicker pastry shell. The better the chocolate you can buy, the tastier it will be.
- 300 ml double cream
- 2 level tablespoons caster sugar
- 400 g quality dark chocolate , (70%)
- 90 g unsalted butter , at room temperature
- 100 ml milk
- 1 tart shell , baked blind
- quality cocoa powder , for dusting
- Place the double cream, sugar and a tiny pinch of sea salt in a pan and bring to the boil.
- Break up the chocolate.
- As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny.
- Sometimes this mixture looks like it has split. Allow to cool down a bit more and whisk in a little extra cold milk until smooth.
- Scrape all the mixture into the cooked and cooled pastry shell with a spatula.
- Shake the tart to even it out and allow to cool for around 1 to 2 hours until it is at room temperature. Dust with the cocoa powder.
- Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.