Chocolate Tart

  • 200g. Plain Flour
  • 100g Butter or Margarine
  • 1 tbsp. Cocoa Powder
  • 25g. Caster Sugar
  • 1 Egg
  • For the Filling
  • 120g. Plain Chocolate
  • 120g. Butter
  • 150ml Double Cream
  • 6oz. Soft Brown Sugar
  • 3 Eggs
  • 7” Flan Tin
  1. In a bowl, put the flour, cocoa powder and pastry fat (cut into small pieces).
  2. Rub the fat into the flour finely, make a well in the centre and put in the caster sugar, pour in the egg and mix together, gradually incorporating the flour and fat mixture. If needed add a little cold water.
  3. Knead lightly on a floured board and roll out to fit the flan tin, trim the top edges and set aside while you make the filling.
  4. In a large bowl, melt together the chocolate and butter either over hot water or very carefully in a microwave.
  5. Remove from the heat source and add cream, cocoa and sugar. Mix thoroughly and then beat in the eggs, pour mixture into the pastry case.
  6. Bake in a medium oven 170oC/Gas 4 for approx. 45 minutes.
  7. The filling will rise up and crack before settling when removed from the oven, this is normal.
  8. Serve with a fresh fruit coulis, cream, ice cream or crème fraiche.