Amandine Chaignot’s Chocolate Tart Recipe

Ingredients

250g plain flour
150g unsalted butter, cut into cubes
100g caster sugar
1 egg and 1 egg yolk
300g dark chocolate, chopped
300ml double cream
50g unsalted butter, cut into cubes

Method

Preheat your oven to 180C/160C fan.
To make the pastry, mix together the flour, butter and sugar in a bowl until it resembles breadcrumbs. Add the egg and yolk and bring together into a dough. Roll out on a lightly floured surface and line a 23cm (9in) tart tin with the rolled out pastry. Trim and prick the base.
Place a sheet of baking paper over the pastry and fill with baking beans. Bake blind for 20 minutes, then remove the beans and baking paper and return to the oven for a further 10 minutes until the pastry is dry and golden.
For the filling, place the chocolate in a bowl. Heat the cream in a pan until almost boiling, then pour over the chocolate. Stir until melted, then add the butter cubes and stir again until melted and smooth. Allow to cool slightly before pouring into the tart case.
Bake in the oven for 10-15 minutes until the filling is set but has a slight wobble. Allow to cool before slicing and serving.

Verdict

This chocolate tart is rich and indulgent, with a crisp pastry and a silky smooth filling. It’s a great dessert for a special occasion and can be served with a dollop of whipped cream or a scoop of vanilla ice cream.