Chocolate Tart With White Chocolate Sauce
This chocolate tart recipe is a decadent treat that combines a buttery pastry crust with a rich and creamy chocolate filling. The crisp pastry shell holds a luxurious chocolate ganache that is both silky and indulgent. Drizzle with a luscious white chocolate sauce and top with fresh raspberries for a delightful contrast in flavors. A sprinkle of mint adds a touch of freshness to this elegant dessert that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 250g/9oz plain flour
- pinch salt
- 125g/4½oz cold butter
- 3 free-range egg yolks
- 125g/4½oz caster sugar
- 400ml/14fl oz double cream
- few drops vanilla extract
- 100g/3½oz caster sugar
- 400g/14oz dark chocolate
- 50g/2oz butter
- 250ml/9fl oz single cream
- 1 vanilla pod
- 100g/3½oz white chocolate
- raspberries and fresh mint
Instructions
- For the pastry, place the flour, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs.
- Add the egg yolks and sugar and pulse until the mixture comes together to form a dough. You may need to add a splash of ice cold water if the pastry is too dry. Place into a bowl, cover the bowl with cling film and chill in the fridge for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Roll the dough out on a lightly floured surface until large enough to line a 25cm/10in fluted tart tin. Place into the tin, then place a piece of greaseproof paper on top and weigh it down with baking beans or rice.
- Place into the oven for 15 minutes, then remove the paper and beans and return to the oven for five minutes, or until lightly browned.
- Meanwhile, for the filling, bring the cream, vanilla extract and sugar slowly to the boil in a pan.
- Break the chocolate and butter into pieces and place into a large bowl. Pour over the cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth.
- Pour the chocolate mixture into the tart case and leave to cool. Place in the fridge to set for two hours.
- For the sauce, place half of the cream and the vanilla pod into a pan and heat until the mixture is warm but not too hot when touched with a finger. Take off the heat and remove the vanilla pod.
- Add the white chocolate and stir until melted. Stir in the remaining cream.
- To serve, cut the tart into wedges and drizzle over the white chocolate sauce. Serve with raspberries and a sprig of mint.
Cook Time
1H
Yield
Serves 10-12
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