Chocolate tart
- medium
- 8
- 1 hour 25 minutes
Dominic Chapman’s lovely chocolate tart is a simple-to-make dessert that would be a wonderful finish to a meal. The orange zest and chopped hazelnuts are delicious additions to the tart base, as both are fabulous taste partners with chocolate. The trimoline required for this rich chocolate tart recipe is available from specialty food stores, but if you don’t have it on hand, you can substitute it with honey, being aware different honeys can impart different flavours in the filling
Ingredients
Metric
Imperial
Chocolate tart base
- 155g of butter, plus more for greasing the tart tin
- 100g of icing sugar
- 75g of hazelnuts, finely chopped
- 200g of flour
- 1 egg, beaten
- 1/4 tsp salt
- 1 1/2 tsp orange zest
Chocolate tart filling
- 365g of 70% dark chocolate pistoles
- 390ml of whipping cream
- 25g of trimoline
- 85g of butter
Method
Start by making the tart base. Cream the butter and icing sugar together, then add the flour, hazelnuts, salt and zest. Add 30g of the beaten egg and slowly mix together until it forms a dough. Lightly knead to form a ball, wrap in cling film and rest for 1 hour in the fridge before use
- 155g of butter
- 100g of icing sugar
- 75g of hazelnuts
- 200g of flour
- 1/4 tsp salt
- 1 1/2 tsp orange zest
- 1 egg
Preheat the oven to 170°C/gas mark 3. Remove the pastry dough from the fridge and roll it out onto a flat work surface to a thickness of 3 mm. Use a 23 cm loose-bottomed tart tin and line with greaseproof paper. Next, carefully line the tin with the rolled pastry
- 390ml of whipping cream
- 25g of trimoline
- 365g of 70% dark chocolate pistoles
- 85g of butter
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