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Chocolate tart with clotted cream
- Prep time:
- 20 mins, plus at least 2 hours resting time
- Cook time:
- 50 mins
- Serves:
- 8-12
A simple and sensational chocolate dessert from John Burton Race that can be made in advance and reheated just before serving
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Ingredients
For the pastry
- 300g unsalted butter
- 110g icing sugar, sifted
- 2 Eggs
- 500g plain flour, plus extra for dusting
For the filling
Method
1. For the pastry: in a large bowl, beat the butter and icing sugar together until light and fluffy.2. Add the eggs, one at a time, and beat into the butter and sugar until smooth. Tip in the flour and mix to a smooth paste that comes away cleanly from the sides of the bowls.
3. Turn the dough out onto a lightly floured surface and mould lightly into a ball. Wrap in cling film and refrigerate for at least 2 hours.
4. Preheat the oven to 220C/gas 7.
5. Remove the pastry from the fridge and roll it out on a lightly floured work surface to about 4mm thick. Use the rolling pin to carefully lift the dough and lay it over a 28cm diameter flan tin, gently pushing it into the tin. Trim off any excess.
6. Line the pastry case with baking parchment and fill with baking beans or rice then bake blind for 15 minutes, or until golden brown. Remove the paper and beans and bake for a further 5 minutes then remove from the oven and leave to cool.
7. Reduce the oven to 120C/gas ¼.
8. For the filling: tip the chocolate into a heatproof bowl. Bring the milk and cream to the boil then pour over the chocolate, whisking briskly to form a smooth, glossy mixture. Stir in the eggs.
9. Pour the chocolate mixture into the tart case and bake 20-25minutes, or until just set.
10. Serve warm with clotted cream.
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Latest Comment
View all comments (8)Yummy Scrummy! Perfect not to sweet...Perfect warm with cold custard. I didnt have whipping cream or full fat milk, so i used double cream and semi skimmed milk, still tasted good! And i cheated by buying the sweet pastry case, but needed two to use all the filling. Bake and enjoy!
just cook it, eat it and go to heaven.mmmmmmmmmmmmmmmmmmmmmmmm
Sorry - we have corrected the recipe so it should produce perfect results everytime. Happy cooking! Mike.
Have made the tart again today this time adding 500g of flour, not 50g as stated, perfect result, will be making many more times.
I am going to try this, looking at the ingredients and what we are making here I would say it is 500g flour, pastry is normally half fat to flour, and milk cream is mls, similar to ganache proportions
I tried to make the tart but as stated only used 50gms flour. What a mess! Also the milk
PLEASE COULD SOMEONE CONFIRM AMOUNT OF FLOUR FOR THIS RECIPE, CAN'T BELIEVE IT NEEDS 500 GRAMS OF FLOUR
having been at the recording of the show i tried to make the chocolate tart with the ingredients listed, the amount of flour is listed as 50g and it should be 500g, i hope to have better luck next time when making it