Chocolate Tarte

DIFFICULTY
Average Average
PREP TIME
Over 2 Hrs. Over 2 Hrs.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
6-8 6-8
Chocolate Tarte
Dark chocolate, butter, eggs, sugar and a handful of berries – what could be sweeter? Line your Fluted Flan Dish with readymade shortcrust pastry, whip up the dark chocolate filling and savour this rich and decadent dessert.
Main INGREDIENTS
  • Chocolate
Ingredients
Method

Ingredients

  • 1 roll of shortcrust pastry
  • 250g of dark chocolate
  • 150g butter, cubed
  • 60 ml of water
  • 4 eggs
  • 100g caster sugar
  • Raspberries for finishing

  • Method

  • 1
    Preheat oven to 200°C, 180°C Fan, Gas Mark 6.
  • 2
    Begin by greasing the pie plate with butter. Roll out the pastry carefully into the Le Creuset Fluted Flan dish, pressing well on the edges and prick with a fork.
  • 3
    Line the dish with grease proof paper and cover with the baking beads or rice and blind bake for 20 minutes, then remove the baking beads and cool.
  • 4
    Break up the dark chocolate into small pieces and melt with the butter and water in a shallow pan of warm water. Allow to cool and add the egg yolks.
  • 5
    Beat in the egg whites and the sugar together, after combined, gently fold the egg whites into the chocolate mixture and pour over the cooked pastry case.
  • 6
    Allow to cool for at least 3 hours. Garnish with berries.