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.
- 500g Plain flour
- 250g of softened butter
- 4 eggs
- 300g caster sugar
- a pinch of salt
- 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