This tart is very rich - definitely one for the serious chocolate lover!
As someone said to me, "You know it is going to be bad, which means it is going to be delicious!"
- 500 g Chocolate Short Crust Pastry (see notes below)
- 400 ml pure cream
- 10 g instant coffee
- 400 g Plaistowe 70% Cocoa Chocolate
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Roll out the pastry and line a lightly greased 25cm / 10 inch round, fluted, loose-bottom tart tin.
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Place in the refrigerator to chill for 20 mins.
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Mean while, preheat oven to 180˚C (fan).
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Line the pastry case with baking paper, cover with baking beans and blind bake for 10 mins.
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Remove beans and continue to cook for a further 10 minutes.
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Remove from the oven and allow to cool completely.
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FOR THE FILLING
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Pour the cream into a saucepan, add the coffee and stir over a gentle heat until the coffee has dissolved (approximately 50˚C).
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Break the chocolate into small pieces and place into a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate has melted.
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Add the coffee cream mixture to the melted chocolate and stir with a metal or silicone spoon, until the chocolate and cream mixture come together to form a smooth, rich chocolate sauce. (Note the mixture looks curdled initially, but do not despair... Keep stirring and it will come together nicely.)
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Set aside for 10 minutes to allow it to cool a little, then pour into the baked pastry case.
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Cool at room temperature for 45 minutes then refrigerate 2 hours.
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Remove the tart from the tin and place on a serving plate, garnish with strawberries, or other red berries.
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Serve with unsweetened double cream.
- You could use store bought Chocolate Shortcrust Pastry, make your own or if you would like a gluten free version, this is the link to my Chocolate Shortcrust Pastry - Gluten Free
- To cut the tart, I use a sharp knife that has been dipped in boiling water, wiping the blade before each cut, to ensure a nice clean cut.
