Easy Chocolate Tart

Written by on in Desserts, Pies, Tarts
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I have previously made a Tarte au Chocolat, which turned out very well.  Today I decided upon a slightly easier Chocolate Tart.  

The reason for the tart was more to use up some pastry I had left over from making yesterday’s bake.  I could easily have frozen it and used it another time.  In the end I froze half of the remaining pastry and thought I would practice my ‘rolling’ technique with the other half.  

In previous tarts I have had a problem getting a nice thin pastry in the tart.  I often think it is thin, but the result has been thicker than I wanted.

So today I rolled it out and cooked it and it does seem nice and thin.

Then there was the issue of what to fill the pastry case with.  So I knocked up a very simple chocolate filling, which when refrigerated for a couple of hours, after putting in the pastry case, firms up very nicely for a tasty treat.

The recipe below is for enough pastry to make at least three 23cm tart cases.  You can adjust the amounts to make less, if you wish, or just freeze the remainder to use another time.

 Chocolate Tart

 

Chocolate Tart Slice

 

For the pastry:
  • 500g Plain flour
  • 250g of softened butter
  • 4 eggs
  • 300g caster sugar
  • a pinch of salt
For the filling:
  • 100g dark chocolate chips
  • 100g milk chocolate chips
  • 200 ml double cream, or whipping cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • 2 tbsp cherry jam
Method:
 
If you have made the full amount of pastry above take just one third of it.
Roll the pastry out to about 1/8th of an inch thick, and into a large enough circle to line a greased flan/tart pan.
Gently lift the pastry and line the pan with it.
Leave any excess attached to the edges
Refrigerate for about 30 minutes
Meanwhile heat the oven to 200C/400F  
Prick the base of the pastry with a fork, to prevent rising.
Blind bake, using baking beans, on parchment paper, for 10-12 mins
Remove from the oven and take out the paper and beans
Cut off any overlapping pastry
Return to the oven for a further 8 to 10 minutes to cook completely.
Remove from the oven and allow to cool.
Once the pastry case is cooled
smear the cherry jam over the base
melt the chocolate chips in a bain marie
while it is cooling a little whip the cream into soft peaks
mix the icing sugar and vanilla essence into the cream and then add that to the melted chocolate, mixing until blended.
Then spoon the mixture into the pastry case, smoothing as well as you can
Refrigerate for at least two hours before serving.
 
 
 

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