Ingredients
- All-purpose flour: 250g
- Unsalted butter: 125g, cold and cubed
- Icing sugar: 50g
- Egg yolk: 1 large
- Cold water: 2-3 tablespoons
- Dark chocolate (70% cocoa): 200g
- Double cream: 200ml
- Unsalted butter: 25g, for the filling
Instructions
- Step 1: Make the pastry: In a large bowl, rub the butter into the flour until it resembles breadcrumbs. Stir in the icing sugar. Add the egg yolk and 2 tablespoons of cold water. Mix to form a dough, adding more water if needed. Wrap the dough in cling film and chill for at least 30 minutes.
- Step 2: Roll out the pastry: On a lightly floured surface, roll out the pastry to a thickness of about 3mm. Carefully line a 23cm tart tin with the pastry. Trim the edges and prick the base with a fork. Chill for another 15 minutes.
- Step 3: Blind bake the pastry: Preheat oven to 180°C (160°C fan/Gas Mark 4). Line the pastry case with baking paper and fill with baking beans or rice. Bake for 15 minutes. Remove the baking paper and beans and bake for another 5-10 minutes, or until the pastry is golden brown.
- Step 4: Make the chocolate filling: While the pastry is baking, break the chocolate into a heatproof bowl. Heat the double cream in a saucepan until just simmering. Pour the hot cream over the chocolate and stir until the chocolate is melted and smooth. Stir in the 25g of butter until melted and incorporated.
- Step 5: Assemble the tart: Pour the chocolate filling into the baked pastry case. Smooth the surface and let cool at room temperature, then refrigerate for at least 2 hours to set.
- Step 6: Serve: Once set, remove the tart from the tin and serve chilled.
Notes
- Store any leftover tart in the refrigerator, covered, for up to 3 days.
- For a slightly softer filling, let the tart sit at room temperature for about 15-20 minutes before serving, but don't microwave it.
- Serve this rich tart with a dollop of crème fraîche or a scattering of fresh raspberries to balance the chocolate's intensity.
- Chef Ramsay says: Ensure your butter is truly cold when making the pastry; this creates a more tender and flaky crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American