“This tart exists to do one thing - showcase fine chocolate. The better the chocolate, the better the tart - I usually use 80-85% cocoa solids. This is a velvety, rich tart which goes wonderfully with cream.”

Ingredients Nutrition


  1. Put the 6 ounces of butter, icing sugar and 2 egg yolks in a bowl and blend or whiz up in a food processor. Blend in the flour until you have a paste, then chill for about an hour.
  2. Preheat oven to 350f/180c/gas mark 4. Roll out the pastry to line a fluted 8 inch tart tin. Grease the tin, line with the pastry and blind bake for approx 20 minutes until a golden biscuit brown. Remove and allow to cool.
  3. Increase oven temp to 375°F/190°C/gas mark 5. Put the 7oz chocolate and 5oz butter in a bowl over a barely simmering pan of water. Allow to melt and stir until smooth and glossy then allow to cool off the pan for a few minutes.
  4. In a separate bowl, put the 2 whole eggs, 3 egg yolks and caster sugar. Whisk until pale and thick. Gradually add the melted chocolate, stirring all the while. Blend thoroughly.
  5. Pour the chocolate mixture into the pastry case and pop in the oven for 5 minutes. Remove and allow to cool.
  6. Decorate with a sprinkle of edible gold dusk and serve thin slices of tart with thick cream.

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