More than just a Chocolate tart

Oh my! Chocolate Tart! ( Well, actually, more than just a Chocolate tart )…

ice cream magazine

This recipe offers all the elegance of fine dining and a dream for a food stylist

Ingredients for the Chocolate tart:

A short crust pastry base home made or store bought –
roughly 400g pastry, baked blind and painted with egg yolk to seal.

For the filling of the Chocolate tart:

375 g Dark chocolate – 70% Cocoa minimum
875 ml double cream
70 g sugar
4 egg yolks, 5 if they are small
a decent pinch salt

Consider substituting one of the tablespoons of sugar for lavender sugar or chilli orange vanilla sugar

Method for the Chocolate tart

Preheat oven to 130° c

Mix together cream and sugar in a saucepan and bring to the boil on a moderate heat. Once boiled, remove from heat and mix in chocolate. Stir gently until all chocolate has dissolved and mixture is smooth and glossy.

Mix…

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