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Pies, muffins, cheescakes, tarts. I feel guilty just typing them all.

This very simple recipe that produces a lovely dense filling, lovely with Vanilla ice cream and some raspberries. If you already have a go-to shortcrust pastry recipe, use it. You can add a bit of icing sugar if you’d like but its not essential. If you want to buy shop bought and you aren’t in a squeeze time-wise, then give yourself a little slap for your minor cheat. This recipe is for a 9″/23 cm pie tin. On the subject of tins, I much prefer the ones with the loose bottoms (hehe) as its much easier to push up the pie then risk breaking the crust when trying to get the tart out of a normal pie tin.

Simple Chocolate Tart

Sweet shortcrust pastry:

  • 200g Plain flour
  • 100g  Salted butter
  • 50g Icing sugar
  • 1 Egg yolk
  • 2 tbsp cold water

Tart filling:

  • 300g Good quality dark chocolate
  • 150g Butter
  • 5 Eggs
  • 50g Icing sugar
  • 1/2 tsp Vanilla


Preheat the oven to 200°C/400°F/Gas mak 6
In a food processor, process the flour, butter, and icing sugar. Mix the egg yolk with water and add to the mixture. Process till the pasty comes together.

Remove the pastry from the processor, wrap in cling film and put it in the fridge for 20 minutes to settle and cool right down.
Roll out the pastry into a 9″/23cm pie tin. Prick the pastry with a fork, line it with baking paper and fill with baking beans. Refridgerate for 30 mins or freeze for 10.

Bake the base for 10 mins and remove the baking beans and parchment. Put it back in the oven for another 3-5 minutes as the base will be a bit wet, and you don’t want it to end up soggy.

Reduce the heat to about 180°C/360°F/Gas mark 4.

Make the filling by melting the chocolate and butter over a double boiler or by zapping in the microwave in 30 second bursts. Keep mixing until fully melted.

Remove from the heat and let it cool down before adding the eggs, icing sugar, and vanilla. Pour the filling into the pastry case and bake for 20 mins. The tart should be just firm and don’t worry if it rises a bit, it will cool down and sink again. Let it cool in the tin and sprinkle over icing sugar. Serve warm or cold.



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