Amedei chocolate tart
Item 1 of 1
- medium
- 8
- 60 minutes
This indulgent chocolate tart recipe is distinctive due to its 'chuao' chocolate filling. Chuao cocoa is amongst the finest in the world, hailing from Venezuela and providing a fine, delicate flavour perfect for chocolate lovers. This chocolate tart from Shay Cooper requires 24 hours resting so make sure you start it in plenty of time.
First published in 2015
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Ingredients
Metric
Imperial
Chocolate filling
- 250g of 70% Amedei “chuao” chocolate
- 150ml of double cream
- 200ml of milk
- 3 eggs
SAVE RECIPE
Equipment
- Baking beads
Method
1
To make the pastry base, take the butter at room temperature and mix with the sugar. Add the flour and rub the ingredients together until crumb-like
- 250g of butter
- 250g of caster sugar
- 500g of plain flour
2
Create a well in centre of the mix and crack the eggs into it. Slowly work the eggs into the mixture until it forms a smooth dough. Wrap in clingfilm and leave to rest in fridge for 24 hours
- 2 eggs
3
Once rested, roll out on a cold surface to a thickness of 4mm and line a 20cm diameter tart case with it. Leave to chill in a fridge for a further 2 hours
4
Heat the oven to 170°C/Gas mark 3. Add the baking beans to the tart and blind bake the case in the oven for 20 minutes
5
Remove the baking beans and cook for another 15 minutes with the surface exposed until pastry is crisp
6
Now make the tart filling. Heat up the milk and cream in a pan and pour over the chocolate. Mix until the chocolate has melted
- 200ml of milk
- 150ml of double cream
- 250g of 70% Amedei “chuao” chocolate, chopped into pieces
7
Gently work the eggs into the chocolate mix until it is completely smooth
- 3 eggs
8
Pour the tart mix into the tart case and bake in an oven for 45 minutes at 90°C/lowest Gas mark your oven will go to. Allow to rest and serve at room temperature
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