Classic Chocolate Tart Recipe – Rich, Smooth & Decadent

For the Pastry

• 200g plain flour
• 100g unsalted butter, cold and cubed
• 50g icing sugar
• 1 large egg yolk
• 1–2 tbsp cold water
• Pinch of salt

For the Chocolate Filling

• 250g Callebaut 811 Dark Chocolate Callets
• 250ml double cream
• 50g unsalted butter
• 1 tsp vanilla extract
• 1 tbsp caster sugar (optional)
• Pinch of salt

For Decoration

• Fresh raspberries
• Chocolate shavings
• Cocoa powder
• Whipped cream
• Icing sugar

Prepare the Pastry

1. Add the plain flour, icing sugar and salt to a large mixing bowl.
2. Add the cold butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
3. Add the egg yolk and mix gently.
4. Add cold water gradually until the mixture begins to form a dough.
5. Bring the dough together without overworking it.
6. Shape the pastry into a flat disc, wrap it and refrigerate for around 30 minutes.

Bake the Pastry

1. Preheat the oven to 180°C or 160°C fan.
2. Lightly flour your work surface and roll the pastry to around 3 to 4mm thick.
3. Carefully place the pastry into a 23cm tart tin and gently press it into the edges.
4. Trim away any excess pastry.
5. Prick the base several times with a fork.
6. Place baking paper over the pastry and fill with baking beans or uncooked rice.
7. Bake for approximately 15 minutes.
8. Remove the baking paper and baking beans, then bake for another 5 to 10 minutes until lightly golden.
9. Allow the pastry case to cool.

Prepare the Chocolate Filling

1. Place the Callebaut 811 Dark Chocolate Callets in a heatproof bowl.
2. Pour the double cream into a saucepan and heat gently until steaming. Do not allow it to boil.
3. Pour the hot cream over the chocolate and leave for around 2 minutes.
4. Stir gently until the chocolate has completely melted and the mixture becomes smooth and glossy.
5. Add the butter, vanilla extract and a small pinch of salt.
6. Stir until everything is fully combined.

Assemble the Tart

1. Pour the chocolate filling into the cooled pastry case.
2. Gently smooth the surface with a spatula.
3. Carefully tap the tart tin on the work surface if you notice small air bubbles.
4. Refrigerate the tart for at least 2 to 3 hours, or until the filling has set.
5. Allow the tart to sit at room temperature for around 15 to 20 minutes before serving.
6. Decorate with fresh raspberries, chocolate shavings, cocoa powder or whipped cream.

• Keep the pastry cold while preparing it to help reduce shrinkage during baking.
• Do not overwork the pastry dough.
• Chop chocolate into smaller pieces if you are not using callets.
• Heat the cream gently and never allow it to boil rapidly.
• Allow the pastry case to cool before adding the chocolate filling.
• Give the tart enough time to set before cutting.
• Use a sharp knife for cleaner slices.
• Wipe the knife between cuts when serving the tart.

Variations

• Milk chocolate can be used instead of dark chocolate for a sweeter and creamier tart. The amount of cream may need to be adjusted because milk chocolate has a different composition.
• Fresh raspberries or strawberries can be added for a fruity contrast to the rich chocolate filling.
• For an egg-free version, use a suitable egg-free pastry. The chocolate filling itself does not require eggs.

• Room Temperature: Keep out only while serving.
• Refrigerator: Store covered for up to 3 days.
• Freezer: The finished tart can be frozen, although the texture may change slightly after thawing.
• Allow refrigerated tart to sit at room temperature for around 15–20 minutes before serving.