There’s been a hiatus in the Great British Bake-off project, but the girls were never going to let me get away without making the double chocolate tart.
Chocolate pastry is new to me. My go-to pastry recipes have little or no sugar, and I wasn’t confident that would be enough to balance the bitterness of the cocoa. The pastry recipe I followed starts by creaming the butter and sugar, which resulted in a biscuity-crisp crust.
I also found that adding cocoa powder in the pastry made it difficult to judge doneness by eye. I think I blind-baked the crust a few minutes too long. At least there were no “soggy bottoms” around here!
This chocolate tart is rich, but not particularly sweet – there is no sugar in the filling. Even so, a thin slice was enough, and it took four meals for the family to polish it off. If I make it again, I would serve it with a tart raspberry coulis.
- 140g unsalted butter
- 90g caster sugar
- 1 large egg, beaten
- 250g plain flour
- 30g cocoa powder
- 300g dark chocolate (70 % cocoa), roughly chopped
- 125ml whole milk
- 200ml double cream
- 2 large eggs, beaten
- icing sugar, for dusting
- Preheat the oven to 350˚F (180°C).
- In a mixing bowl, cream the butter and sugar. Add the egg and mix to combine.
- Whisk the flour and cocoa powder together and add to the wet ingredients. Knead lightly to combine, flatten into a disc shape, wrap in clingfilm and chill for twenty minutes.
- On a lightly floured surface, roll the pastry into a 2mm thick circle big enough to fit a 25cm pie tin.
- Line the pie tin with pastry, then chill for ten minutes.
- Cover the pastry with aluminum foil and fill with baking beans. Cook for ten minutes, then lift out the foil and beans and cook for five minutes more.
- Remove from the oven, and cool for ten minutes before trimming off excess pastry.
- Reduce the oven temperature to 275°F (140°C).
- To make the filling, place the chocolate in a mixing bowl. In a saucepan, bring the milk and cream to the boil. Pour over the chocolate, whisking until melted. Add the eggs and whisk until smooth.
- Pour the filling into the pastry case and cook for 25 minutes, or until just set.
- Cool completely before removing the tart from the tin. Dust with icing sugar to serve.