Sometimes you need a little treat. A homemade chocolate tart is the best dessert for summer. Handily it can be made a day in advance, so if you’re hosting a party you won’t have to worry about making the pudding on the day. You can quickly top it with fresh, in-season raspberries and blueberries and whipped cream just before serving.
200g dark chocolate (70% cocoa)
200g double cream (for whipping) + extra for topping
A few drops of vanilla extract
30g soft dark brown/muscovado sugar
Raspberries and blueberries (for topping)
For the rich sweet shortcrust pastry:
226g plain flour
1 egg yolk
1 tbsp caster sugar
Pinch of salt
2-3 tbsp cold water
Make the pastry first: sift the flour and add the salt into a mixing bowl with softened butter and rub together until it resembles breadcrumbs. Stir in the sugar. Add the egg yolk with the water and mix with a spoon or a palette knife and knead into a firm dough. Put it into a bowl, cover with cling film and chill in the fridge for 30 minutes. Then turn it onto a floured board and roll to size to put into the tart dish. Blind bake it in a low oven (at 160°C) for about 15 minutes. (Use crossed forks over the top or baking beans to stop the pastry from bubbling.)
Now make the filling:
Chop the chocolate into small pieces and set aside. Meanwhile in a saucepan, slowly heat the double cream, sugar and the vanilla extract. Once it nears boiling point, add the chocolate and keep mixing.
Then add the softened butter and continue to mix until fully incorporated. Pour the divine chocolate mix into the pastry case and allow to cool before setting in the fridge until you need it (it will take at least 30 minutes to set!)
Enjoy straight from the fridge on a hazy sunny day.
Chocolate tart. Chocolate tart.
Truculent when it’s finished!