Saturday, December 18, 2010

Festive Chocolate Tart

So this is Take II on Tamasin Day-Lewis/Simon Hopkinson's Best Ever Chocolate Tart. Some of you might remember the comic disaster that was mine and R's recent anniversary - a wonderful weekend where anything that could go wrong did go wrong (nb. I still had a great time!). One of the many things that went wrong was this tart. I had a pastry disastre! It kind of melted all over the oven, itself, the baking beans... Too much butter maybe? Anyway, this time I decided to cheat and use shop bought all butter shortcrust instead. I rolled it all out, beautiful and paper thin, and draped it elegantly across my tart tin and it still came out looking very 'homemade' a la 5 yr old. It is thick and lumpy and all bubbled up but I imagine it will still taste nice. I clearly have no knack with pastry though...

But of course now the pastry is, fundamentally if not aesthetically, playing ball the filling decided to be troublesome. It was perfect last time, thick and smooth and truffle-y... We ate it straight out of the bowl with great pleasure for about a week. That was early November though and we are now deep into December. I am not sure this recipe is cold weather friendly -  you have to stir the melted chocolate into the egg mixture but the egg mixture was so cold (from being in our kitchen) that the chocolate pretty much solidified on impact. The only way I could get the chocolate and eggs to combine quick enough was with an electric whisk which basically turned the mixture into chocolate mousse! It felt a bit strange trying to spread the mousse across the tart base and then bake but it seemed to work ok... The surface of the tart looked a bit odd but we won't know until we try it later this evening. [Proper review later.] It looks pretty though!

  • ~ 400g ready made all butter shortcrust pastry - I had quite a lot left over from a 500g block.
  • 2 eggs
  • 3 egg yolks
  • 45g caster sugar
  • 150g butter
  • 200g good dark chocolate
  1. Preheat the oven to 180oC.
  2. Roll out your pastry as thin as you can and line a 25cm tart tin. Blind bake (with lots of baking beads - it will inflate!) for 25 mins or until a pale golden colour. Remove from oven.
  3. Up the oven temp to 190oC.
  4. For the filling, beat the eggs, egg yolks and sugar together until fluffy.
  5. Melt the butter and chocolate together in a bowl over a saucepan of water. Make sure it isn't touching the bottom or too hot because the chocolate will split/burn and go all horrid and lumpy. I tend to take it off the heat before all the lumps are gone and then just keep stirring until they disappear. Then let it cool down enough so as not to cook the eggs.
  6. Pour the chocolate mixture onto eggs - make sure your kitchen is not too cold! Beat until combined and then pour into pastry case.
  7. Return to the oven for 5 minutes and then leave to cool.
  8. Eat and hope it will be delicious...
I am going to crack this recipe one of these days!

Hope everyone is surviving the snow!

Chuck x


  1. Hey ! this cake seems wild, I want to taste it !

  2. It was good - not my best work ever but still nice and chocolatey (which is what counts)!