Saturday, 4 August 2012

Chocolate Tart

For all you lover's of chocolate - this is THE dessert for you.


Chocolate Pastry
320g plain flour
60g cocoa
160g caster sugar
160g butter, chopped
2 eggs

Chocolate Tart Mixture
270g quality dark chocolate, chopped
60g unsalted butter, chopped
320g cream
3 eggs
2 egg yolks

Chocolate Glaze
60g cocoa
190g water
120g caster sugar
25g butter, diced
300g dark chocolate, chopped
210g cream


To make the chocolate pastry:
  1. Place the flour, cocoa, sugar and butter into TM bowl and mix for 10 seconds/speed 6, or until mixture resembles fine breadcrumbs.
  2. Add eggs through hole in lid, and using spatula if necessary, continue to mix for another 5-10 seconds or until dough just starts to come together.
  3. Turn out onto a lightly floured surface and gently knead until smooth. 
  4. Flatten into a disc shape, wrap in clingwrap and place in fridge for 15 minutes to rest.
  5. Roll out pastry to 3mm thick. Line a fluted tart tin with removable base with the pastry and trim off the excess. Place in the fridge for another 15 minutes to rest. Preheat oven to 180 degrees. Line the pastry with baking paper and fill with baking weights or rice and bake for 10 minutes.
  6. Remove paper and weights and bake for another 5-10 minutes or until firm to touch. Allow to cool.
To make the tart filling:
  1. Preheat the oven to 160 degrees.
  2. Place the cream into the TM bowl and heat for 3 minutes/100 degrees/speed 1.
  3. Add the chocolate and butter to the TM bowl and stir for 60 seconds/speed 2 or until smooth.
  4. Add the eggs to the TM bowl and stir for 30 seconds/speed 3.
  5. Fill the tart shell with the chocolate mixture and bake for 25 minutes, or until cooked. (The tart will have a slight wobble in the centre when it's ready.)
  6. Cool the tart to room temperature.
To make the chocolate glaze:
  1. Place the cocoa, water and sugar to the TM bowl and cook for 3 minutes/varoma/speed 2 MC off
  2. Add the butter and stir for 30 seconds/speed 3.
  3. Strain through a sieve placed over a bowl and set aside. Wash and dry TM bowl.
To finish the chocolate glaze:
  1. Place the cream into the TM bowl and heat for 3 minutes/100 degrees/speed 1.
  2. Add the chocolate to the TM bowl and stir for 60 seconds/speed 2, or until smooth.
  3. Add the chocolate sauce (from previous step) and stir for 30 seconds/speed 2.
  4. When the tart has cooled, pour the chocolate glaze over the tart and refrigerate until set.
Serves 10-12


  1. That looks uh-may-zing! Drool! Suzanne

  2. This looks so good, can't wait to try it!

  3. HINT: When you fill the tart with the chocolate filling, make sure you leave a little room for the glaze. Halve the chocolate glaze recipe above - it makes quite a bit.

  4. This looks incredible and edible Caroline...yummo

  5. This looks incredibly edibly delish Caroline!