This Dark Chocolate Tart is light fluffy and extremely….. dark. Change it up if you like, there’s lots of ideas below.
Recently I was asked to come up with a recipe using 80% Callebaut chocolate. Chocolate with such a high cocoa percentage isn’t for everyone but if you love the intensity of dark chocolate with a hint of sugar then this tart is for you.
I have made this tart with all kinds of chocolate. If dark dark is not your thing you can make it with anything down to about 55%. Use only proper chocolate, no chocolate melts, these are made of vegetable fats and the recipe just wont work
The filling is mousse like and fluffy . It’s nothing like a chocolate ganache tart…. this is pure heaven. A look at the ingredient list would probably not suggest to you a light mousse like filling but, I promise, it is.
The bitter cocoa taste pairs well with berries but for a match made in sweet heaven try it with caramelised pears or sweet orange syrup, make a hazelnut praline or maybe salted caramel and peanut ice cream!
- 250 gm flour
- 150 gm butter
- 50 gm caster sugar
- 1 whole Egg beaten and added to the 80 ml water
- 80 ml cold water
- 150 gm 80% chocolate chopped or buttons
- 150 gm dark chocolate approx 54%
- 200 gm butter unsalted
- 2 whole eggs
- 2 yolks
- 125 gm caster sugar
- 100 ml thickened cream
- 50 gm 80% chocolate
- 1 tablespoon glucose syrup opt
Use a 60 or 70 % chocolate, or any " dark " chocolate. Use orange zest or glace fruits or praline in the chocolate mix. Spread the base with salted caramel sauce before adding the chocolate mix and baking. You could add nuts,walnuts, almonds or hazelnuts
You can bake the pastry a day ahead and keep in an air tight container. If using for a dinner party skip the glaze and go for a sprinkling of cocoa, icing sugar or praline.
Don't over cook, it is best when soft, but will still be lovely even if you do overdo it.
To make a 28 cm tart make 1 1/2 x the filling recipe