There are naughty treats, and there are naughty treats and this Double Chocolate Tart is a *very* naughty treat. It literally has no redeeming features in terms of nutritional value – unless you count the calorific value for energy – but it is one of *the* richest and indulgent tarts you’ll ever try in your life, and the chocolatey pastry just lifts it even more. It has to be made to be believed.
If you wanted to lift this up a further notch, then try spreading some black cherry or raspberry jam over the tart base before adding the ganache.
Double Chocolate TartPrint Recipe
- For the Ganache:
- 375g Dark Chocolate
- 400ml Double Cream
- 45g Honey
- 95g Butter, unsalted
- For the Chocolate Pastry:
- 350g Plain Flour
- 50g Cocoa Powder
- 50g Icing Sugar
- 150g Unsalted Butter, cold
- 2 x Egg Yolks
- 3 Tbsp Milk
- 1 tsp Salt
For the pastry, in a large bowl add in the flour along with the fridge-cold butter that has been cut into cubes. Rub the butter into the flour until it resembles fine breadcrumbs.
Add in the icing sugar, cocoa powder and salt and mix in as well.
Add in the 2 egg yolks, and 3 tablespoons of milk and then combine into smooth dough, making sure there are no lumps of flour or butter.
You can also create the dough by mixing in a food processor with a dough blade - ideal on warmer days to prevent the butter from melting.
Wrap up in baking parchment and leave to rest in the fridge for an hour.
Once the pastry has rested, roll it out so that it's about an inch bigger than your tart tin, and about 1 - 2 cm thick.
Line your tart tin with the pastry and trim away any excess. Poke holes in the bottom with a fork, and then leave to rest in the fridge for 10 - 15 minutes.
Pre-heat the oven to 200°C/390°F/Gas Mark 6.
Line your pastry case with baking parchment and fill with baking beans and blind bake in the oven for 15 minutes.
Remove the baking beans and bake for a further 5 minutes and then leave to cool while you make your filling.
Place a pan over a medium heat and pour in the cream and heat up the cream but not so that it's boiling.
In a large bowl, add in the dark chocolate - broken into pieces if using a bar - and pour over the hot cream, and in the honey, and stir until the chocolate melts and combines with the cream to create a smooth ganache.
Add in the butter and stir into the ganache until melted, fully combined and you have a glossy finish.
Pour into the tart case and place into the fridge for 2 - 3 hours or until completely set.
Serve and enjoy!