Warm chocolate tart ‘Black Pig’

Warm chocolate tart ‘Black Pig’

By
From
Everyday Seafood
Serves
6

In 2003, on the first menu of my first restaurant, Black Pig, I set about including a chocolate dessert that would be a lifelong friend. Over the years, in times of need, this recipe has saved the day and got me new friends! Of late, it has grown up and taken on a pastry jacket, making for a more interesting texture. I didn’t want to share this recipe at first, because it’s like a best friend, but having thought long and hard about it, I’d like you to reap the benefits too! I usually make individual tarts but you could bake one big one if you prefer.

Ingredients

Quantity Ingredient

For the pastry

Quantity Ingredient
430g plain flour, plus extra to dust
20g caster sugar
4g fine salt
4g baking powder
170g unsalted butter, softened
180ml milk, (approximately)

For the chocolate filling

Quantity Ingredient
115g dark chocolate, broken into small pieces, (70% cocoa solids)
110g unsalted butter, softened
125g caster sugar
100g egg whites, (about 3 medium-large)
30g plain flour

To finish

Quantity Ingredient
cocoa powder, to dust

Method

  1. To make the pastry, mix all the dry ingredients together in a bowl. Using your fingers, rub in the butter until the mixture resembles a crumble mix. Add most of the milk and mix with a table knife to a smooth dough, adding as much of the remaining milk as you need, but don’t overwork it. Wrap in cling film and chill for 1 hour.
  2. Preheat your oven to 180°C.
  3. Unwrap the dough and roll out on a surface lightly dusted with flour to the thickness of a £1 coin. Cut out 6 circles and use to line 6 individual 8 cm tart rings placed on a baking sheet, or use the sheet of pastry to line a 20 cm tart tin. Place in the fridge to rest for 30 minutes.
  4. Line the pastry case(s) with a double layer of cling film and fill with baking beans. Pull the edges of the cling film up and twist together to make little parcels in the tins. Bake for 15 minutes, then remove the baking bean parcel(s) and return the pastry case(s) to the oven for a further 5 minutes. When the pastry is cooked and golden, transfer the tart case(s) to a wire rack.
  5. To make the chocolate filling, put the chocolate and butter into a large heatproof bowl over a pan of gently simmering water, making sure the base of the bowl is not touching the water. Leave until melted, then lift the bowl from the pan. Whisk the sugar into the chocolate mixture, then whisk in the egg whites. Finally, whisk in the flour until evenly combined.
  6. Stand the tart case(s) on a baking tray and pour in the chocolate mixture, filling the case(s) to the top. Carefully transfer to the oven and bake for 10 minutes.
  7. Serve straight from the oven dusted with cocoa powder, with a good dollop of clotted cream or ice cream of your choice on the side.
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