Decadent Chocolate Tart

Rarely do you meet a person who doesn't like chocolate, and there are many who confess to be addicted to this stuff. If you belong to the second group, you should definitely try this recipe. This tart is ideal for true chocolate lovers...

I think this is the world's best, yet simple chocolate tart. Wonderfully rich dark chocolate ganache wrapped in a buttery crust. This fabulous tart makes a great afternoon treat accompanied by a strong espresso or cup of tea. It also makes a fantastic dinner dessert, served with a generous dollop of whipped cream on top.

 

Use the best quality dark chocolate for this recipe. If you substitute milk chocolate for dark chocolate , the chocolate taste will be less distinct, you will loose the wonderful flowery and woody notes. You will also need less cream as milk chocolate contains more milk itself.

Chocolate Tart

(makes 1 large tart)

 

shortbread crust

120g butter

90g confectioners sugar

15g almond flour

1 whole egg

240g flour

pinch of salt

 

dark chocolate ganache

400g dark chocolate 70% cocoa, chopped

300ml cream

2 tbsp flavorful honey

splash of  rum (optional)

 

Method:

1. First make the crust. Beat the butter and sugar together until light and fluffy. Add the egg, almond flour, salt and about 60g of the flour and beat until smooth. Add the rest of the flour and mix briefly to combine. Kneed together on a floured surface for 2 minutes. Form a ball (the dough will be quite soft),flatten slightly, wrap in a cling film and place in the refrigerator for about 30 min.

2. Roll the dough on a lightly floured work surface until it is 3mm thick, and line a 22cm tart pan with it. Gently press along the sides and into the corners and trim off the excess pastry with a knife and then refrigerate for another 30 minutes. 

3. Prick the base in a few places with a fork and line the tart pan with a sheet of baking paper. Fill the tart pan with baking weights (you can use rice, beans or chickpeas for that) and blind bake in the oven preheated to 170'C, for 15 minutes. Remove the weights together with baking paper and bake the crust for a further 10 minutes or until golden. Remove from the oven and let it cool.

4. Make the ganache. Heat the cream in a  medium size sauce pot over medium heat, bring just to a boil. Add chopped chocolate and whisk until smooth. Stir in the honey and the rum if desired. Whisk until you have think, smooth and glossy ganache.

5. Immediately pour the ganache into the baked crust shell and allow to cool and set. Serve at room temperature, dusted with cocoa powder.

 

If making the tart shell seems too complicated, you can use a biscuit base. Simply grind up tea biscuits (Petit Beurre or Digestives) to a fine crumb and add melted butter (200g biscuits and 70g melted butter). Press into the base and side of the tar pan and refrigerate until needed.