Chocolate tart

Chocolate tart

  • serves 12
  • Easy

A buttery pastry case with a layer of apricot jam topped with a rich dark chocolate filling for a stylish dessert.



  • e 400g (more than 50% cocoa solids)
  • unsalted butter 110g
  • eggs 3, plus 3 yolks
  • golden caster sugar 75g
  • vanilla extract ½ tsp
  • apricot jam 2 tbsp

sweet pastry

  • unsalted butter 110g
  • golden caster sugar 55g
  • plain flour 220g
  • eggs 2 medium


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. To make the pastry, rub the butter, sugar and flour together until you have breadcrumbs. Add the eggs and mix to a smooth dough. Rest in the fridge for 10 minutes. Line a flat tray with baking parchment and put on a 25cm tart ring (or similar size tart tin). Roll out the pastry and carefully press into the tart ring. Line with baking parchment and baking beans and bake blind for 15 minutes until set and golden. Remove the paper and beans and leave to cool.

  • Step 2

    To make the filling, melt the chocolate and butter together in a bowl set over, not in, a pan of simmering water. Whisk the eggs, yolks, sugar and vanilla with an electric mixer until they are really thick and pale. Spread the jam onto the bottom of the baked pastry case.

  • Step 3

    Quickly fold the melted chocolate mixture into whisked eggs, pour into the pastry case and bake for 12 minutes. Reduce the oven temperature to 120C/fan 100C/gas ½ for another 12 minutes. Remove from oven (don’t worry if it’s slightly wobbly), leave to cool, or chill in fridge to set. When cool, remove the tart ring and dust with cocoa powder or icing sugar or cover with chocolate curls. Serve slices with a quenelle of crème fraîche, or some crème anglaise.

Nutritional Information

  • Kcals 490
  • Carbs 42.6g
  • Protein 8.1g
  • Fat 33.1g
  • Salt 0.1g
  • Fibre 2.5g