Rich Deep-Filled 75% Dark Chocolate Tart

Think custard tart meets chocolate tart. Made with our 75% Dark Chocolate, this indulgent dessert delivers rich chocolatey flavour with notes of caramelised honey, bright citrus and ripe banana. The result is a deeply chocolatey tart with remarkable depth of flavour and a luxuriously smooth, custard-like texture.

For the perfect balance, serve with a generous spoonful of double cream. Its mellow richness softens the intensity of the dark chocolate while allowing the chocolate's complex flavour notes to shine.

This recipe is best suited to confident home bakers, as judging when the tart is perfectly cooked is key. The centre should retain a slight wobble, much like a classic custard tart. When baked to perfection, the filling will be beautifully soft and delicate when sliced, creating an unforgettable dessert that showcases exceptional chocolate at its finest.

Prep time 20m

Cook time 40m

Total time 1h

Servings 8 servings

Difficulty Hard

75% Dark Chocolate Buttons (Giant) - 200g Tin

£11.00

Ingredients

430g 75% Dark Chocolate
160g egg yolk
125g glucose
365g double cream
122g milk

Equipment

1 prepared sweet-pastry tart case. Ideally 20cm across, 4.5cm deep. (You can vary the size of the tart case, but you will need to adjust and judge the cook time accordingly)

Method

1

Pre-heat the oven to 110°C.
2

Bring the cream, milk and glucose to a simmer. Pour over the chocolate. Stand for 10 seconds and then stir to make a smooth ganache.
3

Slowly pour the ganache into the egg yolks, stirring constantly to combine. Avoid incorporating air into the mixture.
4

Warm your prepared tart case in the oven.
5

Pour the mixture into the tart case and cook until just set. This should take around 40 minutes. Check to make sure it’s set around the outside but has a slight wobble in the middle (like a custard tart).
6

Allow to cool completely before serving. Best served on the day it’s made.

Tips

This chocolate tart is best enjoyed on the day it is made. Any leftovers can be stored in the refrigerator for up to 2 days. The filling will firm up overnight, creating a more ganache-like texture.