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Chocolate Tart


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Rate this recipe 2.8/5 (68 Votes)


  • 375g pack of shortcrust dessert pastry
  • 400g (14 oz) dark chocolate (chopped)
  • 225ml (7 1/2 fl. oz) double cream
  • 120g (4 1/2 oz) unsalted butter
  • 1/2 teaspoon almond essence


servings 10
Level of difficulty Average
Cost Expensive


Step 1

Preheat oven to 200 degrees C / fan oven 180 degrees C / Gas Mark 6

Step 2

Roll out pastry thinly and line a 10 inch loose based flan tin. Prick with a fork and chill for 15 minutes

Step 3

Line with baking parchment and weigh down with baking beans - bake for about 10 minutes - remove parchment and baking beans and cook for a further 5 - 10 minutes until crisp and golden then allow to cool

Step 4

Put chocolate, cream and butter in a bowl over a pan of simmering water and stir gently until melted - add almond essence and wisk until it starts to thicken

Step 5

Pour into pastry case and chill for at least 2 hours until set

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