Chocolate Tart Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the pastry:</strong></li> <li class="ingredients-single-item">175g all-purpose flour</li> <li class="ingredients-single-item">85g cold unsalted butter, cubed</li> <li class="ingredients-single-item">30g icing sugar</li> <li class="ingredients-single-item">1 large egg yolk</li> <li class="ingredients-single-item">2-3 tbsp cold water</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item"><strong>For the filling:</strong></li> <li class="ingredients-single-item">200g dark chocolate (70% cocoa solids), finely chopped</li> <li class="ingredients-single-item">200ml double cream (heavy cream)</li> <li class="ingredients-single-item">50g unsalted butter, softened</li> <li class="ingredients-single-item">2 tbsp golden syrup (or honey)</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Pinch of sea salt flakes</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm loose-bottomed tart tin</li> <li class="equipment-single-item">Baking beans or uncooked rice</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Rolling pin</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry by placing the flour, butter, icing sugar and salt in a food processor. Pulse briefly until the mixture resembles fine breadcrumbs (this prevents overworking the gluten, which would make your pastry tough). If making by hand, use your fingertips to rub the butter into the dry ingredients. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the egg yolk and 2 tablespoons of cold water, then pulse again until the dough just comes together - add the remaining tablespoon of water if needed. The cold ingredients and minimal handling are crucial for a flaky, tender crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface and form into a disc without kneading. Wrap in cling film and chill for at least 30 minutes. This relaxes the gluten and firms the butter, resulting in a better texture and preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a floured surface to about 3mm thickness, making it large enough to line your tart tin with a slight overhang. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Carefully transfer the pastry to your tin, gently pressing it into the corners without stretching (stretching leads to shrinkage). Trim the excess, leaving a small overhang to allow for shrinkage. Prick the base with a fork and chill for another 15 minutes to prevent the butter from melting too quickly in the oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Line the chilled pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-10 minutes until the pastry is golden and crisp. The blind baking ensures the base isn't soggy once filled. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> While the pastry cools, make the filling. Place the finely chopped chocolate in a heatproof bowl. Chopping the chocolate into small pieces ensures even melting without having to overheat it, preserving its flavor compounds. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Heat the cream in a saucepan until it just begins to simmer around the edges (tiny bubbles will appear) - don't let it boil. Immediately pour the hot cream over the chocolate and let it stand for 2 minutes. This gentle heating allows the chocolate to melt without seizing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Gently stir the mixture until smooth and glossy. The emulsion of fat from the chocolate and liquid from the cream creates that signature silky texture. Avoid stirring vigorously as this can introduce air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Add the butter, golden syrup, vanilla extract, and a pinch of salt, stirring until fully incorporated. The butter adds richness and shine, while the golden syrup prevents crystallization, keeping the ganache smooth. The salt enhances the chocolate flavor without making it taste salty. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Pour the chocolate filling into the cooled pastry case and smooth the top with a spatula. Gently tap the tart on the counter to remove any air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the tart to set at room temperature for 1-2 hours, then refrigerate for at least 2 more hours until completely set. Room temperature setting first prevents condensation forming on the surface, which would dull its glossy appearance. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Before serving, bring the tart back to room temperature for about 30 minutes - this allows the ganache to soften slightly, enhancing its melt-in-the-mouth texture and intensifying the flavor notes of the chocolate. Dust with cocoa powder or decorate with fresh berries if desired. </li> </ol>