Chocolate ‘tart’

Chocolate ‘tart’

By
From
A Year In My Kitchen
Serves
10

This is really a rich, bitter, grown-up chocolate mousse that I bake in a tart tin. It is essential to use a good quality chocolate, such as Valhrona. Blood orange slices are a perfect complement, otherwise a dollop of crème fraîche will suffice. This is a dessert that needs to be served chilled.

Ingredients

Quantity Ingredient
butter, to grease
285g good quality dark chocolate
565ml double cream
6 organic free-range egg yolks
170g caster sugar

Method

  1. Preheat the oven to 130°C. Butter a 25cm tart tin. Break up the chocolate into small pieces and place in a bowl over a small saucepan of simmering water, making sure the bowl isn’t in contact with the water. Allow the chocolate to melt on its own, without stirring. Once melted, remove from the heat and slowly stir in the cream to combine. Allow to cool slightly.
  2. Put the egg yolks and caster sugar in a separate bowl and whisk for 5 minutes until the mixture is pale and doubled in volume. Slowly pour the melted chocolate on to the whisked mixture, stirring gently as you do so.
  3. Place the buttered tart tin on a flat baking tray (to make it easier to negotiate in and out of the oven). Pour in the chocolate mixture and bake for 40 minutes until lightly set – it will still be a little wobbly in the middle.
  4. Carefully remove the tart from the oven and set aside to cool, then chill in the fridge for 1–2 hours. The consistency should be almost like a set mousse. A thin slice is enough for anyone!
Tags:
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again