Friday, 17 April 2015

Easy Chocolate Tart

Now that the weather is getting better I go from making warm comforting puddings to cold, lighter desserts.

Over Easter I made this delicious chocolate tart that I simply had to share. It is such an easy and simple tart that can be made ahead in preparation. This is one that will please the whole family!

This is what I did...

Easy Chocolate Tart


300g sweet pastry
200g plain chocolate 85% cocoa
200g milk chocolate
350mls double cream
50g butter
5g freeze dried raspberries


1 - Pre heat the oven to 180C

2 - Line a loose bottomed flan tin with the sweet pastry, prick with a fork, line with baking paper and fill with baking beans

3 - Place in the centre of the pre heated oven for 15 minutes, remove the baking beans and baking paper and return to the oven to finish baking for 5 - 10 minutes or until browned

4 - Once baked remove from the oven and leave to cool completely

5 - To prepare the chocolate filling melt the butter and chocolate in a glass bowl over a pan of boiling water, do not allow the water to touch the base of the bowl

6 - Once the chocolate has completely melted remove the bowl from the heat and gradually stir in 250mls of cream

7 - When the cream has been thoroughly mixed in pour the chocolate into the pastry base and place in the fridge for a minimum of 2 hours

8 - Before serving whip the remaining double cream and pipe around the edge of the tart and sprinkle over the freeze dried raspberries

This is not only a rich, chocolaty tart but also make a pretty dessert. The freeze dried raspberries add both a flash of colour and a delicious tang of berries. This dessert is perfect for the family or as a sweet treat for a dinner party.

Enjoy x

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