Double Chocolate Tart

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Sinfully Delicious, this Double Chocolate Tart  can feed a lot of people with small slices. Use a good quality Cooking Chocolate, and a good quality Cocoa for best results. The rich chocolate Custard Filling is perfectly encapsulated by the Chocolate Pastry.

Chocolate pastry using Cocoa is a little trickier to work with than a traditional shortcrust pastry as Cocoa is not quite as glutinous, but it is 100% worth the extra effort. This recipe is essentially a basic sweet shortcrust pastry recipe that i have replaced 1/3 cup of flour with Cocoa. You may need to roll it out between sheets of baking paper to prevent sticking, but equally a well floured surface and rolling pin would also be fine. This pastry recipe makes just enough for the tart base in a 22 cm Tart tin. Remember never to stretch the pastry- always roll it out to correct size, otherwise it may shrink. Make sure the pastry has properly chilled in the fridge, roll it out thinly until big enough to line the tart tin-  pressing firmly into the sides, and freeze for 10 mins and then cut off any overhang just before baking.

You will need to make the Chocolate Pastry and allow it to rest properly in the refrigerator before blind baking the tart case, so make sure you allow time for this. Or you could make the pastry a couple of days in advance and leave it in the fridge. You can also freeze this pastry too, properly sealed, and allowed to thaw completely before use (preferably in the refrigerator due to its raw egg content). In these photos i made a triple batch of pastry- for use in another recipe.

The tart filling itself is very easy, stir it up on the stove until all chocolate is dissolved and then bake it in the tart case until just set, meaning if you wobble the tart tin there should be just the slightest wobble in the centre. It will firm up a little after you take it out of the oven.

Dust with icing sugar to serve, or berries and cream.

Chocolate Tart


    Chocolate Shortcrust Pastry Base
  • 2/3 Cup Plain Flour
  • 95 grams Unsalted Butter, Softened just enough that you can squeeze it firmly with your fingers.
  • 1/3 Cup Cocoa (good quality- preferably Unalkalinised)
  • 1/4 Cup Pure Icing Sugar, Sifted
  • 1 Egg Yolk
  • Chocolate Custard Filling
  • 4 Egg Yolks
  • 1 Tablespoon Vanilla Custard Powder
  • 2 Tablespoons Caster Sugar
  • 200 grams good quality Dark Cooking Chocolate, chopped
  • 300ml Thickened Cream
  • 1 Cup Milk


    Chocolate Shortcrust Pastry Base
  1. Grease or line the base and sides of a 20-22cm tart tin
  2. Place just softened butter into food processor along with Plain Flour, Cocoa and Icing Sugar.
  3. Process until a stiff mixture forms, you may need to use a spoon to help stir in the flour in between processing, process again to get mixture to combine further.
  4. Add egg Yolk and process until dough forms.
  5. Tip dough onto lightly floured surface, knead lightly and form a disc shape, cover with gladwrap and refrigerate for at least 20 minutes until thoroughly chilled. If this pastry over chills it may go rock-hard and you may need to soften it a little to get it rollable (micropower on the microwave- making the extra chilling before baking extra important).
  6. Preheat oven to 200 Degrees Celsius or 180 if using Fan Forced
  7. Roll out dough on a well floured surface, or between two sheets of baking paper until you get the required size for your tart tin (including what you will need to build up the sides).
  8. Place pastry in tart tin, press firmly into the side walls. Poke a few holes in the base with a fork.
  9. Chill in freezer for 10 minutes. Trim any overhang with a knife.
  10. Place a sheet of baking paper on tart, fill with baking beads.
  11. Bake in oven for 10 minutes, then remove baking beads.
  12. Bake for a further 5 minutes without the baking beads.
  13. Chocolate Custard Filling
  14. Preheat Oven to 160 Degrees Celsius, or about 145 degrees if using Fan Forced
  15. Place the egg yolks, Custard Powder and Caster Sugar in a medium saucepan off the heat. Stir until thoroughly combined.
  16. Add the Milk, Cream and Chocolate pieces and then place on low heat. The aim is not to boil, but to heat the liquid stirring constantly with a whisk until the chocolate has fully dissolved and the mixture is glossy, dark and smooth.
  17. Remove from heat, pour into the already prepared Tart Case and bake until just set (the tiniest of wobbles in the middle) (Approx 20 minutes)

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