In our happy place, we’re eating this chocolate tart. It’s got everything you want. A buttery sweet pastry and a decadent chocolate filling. Two elements = a divine (and simple) dessert that can be whipped up ahead of time and stored in the fridge, for as long as it can last!
Photography: Suech and Beck
½ cup butter softened
1/3 cup icing sugar, sifted
1 large egg
1 Tbsp ground almonds
1 2/3 cup flour
9oz chocolate, roughly chopped (65% or up)
¾ cup + 1 tbsp butter
2 large eggs
4 large egg yolks
½ cup granulated sugar
1. In a large bowl using an electric whisk or a stand mixer fitted with the paddle attachment, cream butter, sugar and salt together until pale and fluffy. Add egg and mix until combined. Add ground almonds and flour. Knead gently and roll into a flat disc. Cover and refrigerate at least one hour.
2. Roll out the pastry to 3 mm thick and line a 9” tart tin. Place a piece of parchment on the pastry and fill with baking beans or rice. Blind bake the tart at 400F until the edges are golden, about 15 minutes. Remove the baking beans and reduce the heat to 375F. Place back into the oven for 10 minutes. Remove and let cool.
3. To make the filling, melt the chocolate and butter in a heatproof bowl over a pot of simmering water. Once melted, remove and allow to cool slightly.
4. Reduce the oven heat to 275F. In a separate bowl, whisk eggs, yolks, and sugar together until the mixture is smooth. Gradually add the melted chocolate, stirring until well combined. Pour the mixture into the baked tart shell. Bake for 20-25 minutes until the mixture has set.