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Rich Chocolate Tart

This luscious, not-too-sweet tart is best made using a semi-sweet chocolate with 70% cocoa solids for the ganache filling and Dutch cocoa powder for the pastry. Don't let plastic wrap or any other covering touch the surface of the ganache filling when chilling the tart or it will lose its beautiful sheen.


Rich Chocolate Tart
Rich Chocolate Tart
1 quantity chocolate Pâte sucrée
Dutch unsweetened cocoa powder, to dust (optional)
Double (thick/heavy) cream, or vanilla or coffee ice cream, to serve
Chocolate ganache filling
300 g (10½ oz) dark chocolate (70% cocoa solids) , chopped
310 ml (10¾ fl oz/1¼ cups) pouring (whipping) cream
60 ml (2 fl oz/¼ cup) brandy, dark rum or Frangelico 


  1. Use a lightly floured rolling pin to roll out the pastry on a cool, lightly floured work surface to a large rectangle, about 22 x 45 cm (8½ x 17¾ inches) and 3 mm (⅛ inch) thick.
  2. Line an 11.5 x 34.5 cm (4½ x 13¾ inch) tart (flan) tin (base measurement) with a removable base (pic 1) with the pastry, gently easing it into the tin with your fingers and making sure it fits snugly against the sides and on the base. Trim any overhanging pastry by rolling the rolling pin over the top of the tin. Place on a baking tray and refrigerate for 30 minutes or until it is well chilled.
  3. Preheat the oven to 200°C (400°F/Gas 6) .
  4. Line the pastry shell with non-stick baking paper and fill with baking beads, dried beans or uncooked rice. Bake for 10 minutes. Remove the paper and weights, reduce the oven temperature to 180°C (350°F/Gas 4) and bake for a further 15 minutes or until cooked through and dry to the touch. Remove from the oven, place on a wire rack and cool to room temperature.
  5. Meanwhile, to make the chocolate ganache filling, put the chocolate in a medium heatproof bowl. Place the cream in a small saucepan and bring just to a simmer. Pour the hot cream over the chocolate (pic 2) and stand for 2 minutes. Stir until the chocolate melts and the mixture is completely smooth. Stir in the brandy, rum or Frangelico, then set aside for 30 minutes, stirring occasionally, until the ganache has cooled to room temperature.
  6. Pour the ganache filling into the cooled tart shell (pic 3) , then gently tap the tin on the bench to even the surface (don't smooth with the back of a spoon or a spatula as it will leave streaks over the surface of the tart). Refrigerate for 3 hours or until the filling is set.
  7. Dust the tart with the cocoa, if using. Use a warmed, dry knife to cut the tart into thick slices and serve with the cream or ice cream.
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