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Black forest tart recipe

7 ratings

A rich, chocolate twist on a classic fruit tart filled with luxe crème pâtissière. See method

Serves 8
45 mins to prepare and 45 mins to cook, 5 hrs 00 mins to cool
396 calories / serving
Vegetarian

Ingredients

For the pastry

180g (61⁄4oz) plain flour
30g cocoa powder
125g unsalted butter
30g (11⁄4oz) icing sugar
1 large egg yolk

For the crème pâtissière

350ml (12fl oz) full-fat milk
4 large egg yolks
15g (1⁄2oz) plain flour
15g (1⁄2oz) cornflour
25g (1oz) caster sugar
50g (2oz) melted plain dark chocolate
4 tsp cocoa powder

For the topping

600g (1lb) mixed berries
3 tbsp seedless raspberry jam

Each serving contains

Energy
1555kj
396kcal 20%
Fat
21g 30%
Saturates
12g 58%
Sugars
20g 22%
Salt
0.2g 3%

of the reference intake
Carbohydrate 40.7g Protein 7.9g Fibre 3.8g

Method

Put the flour, butter, cocoa powder, butter, icing sugar and 1 large egg yolk into a food processor and blend until the mixture first forms clumps and then comes together in a ball. If you need to add water, 1 tsp will be enough. Roll the pastry onto a lightly floured board, to 5mm (1⁄4in) thickness, and use to line a 25cm (10in) loose-based tart tin. Chill for 30 minutes.

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Heat the oven to gas 5, 190°C, 170°C fan. Line the tart with nonstick baking paper and baking beans. Bake for 15 minutes. Remove the paper and beans, then bake for 5 more minutes. Leave to cool.

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To make the crème pâtissière, heat the milk almost to boiling; leave to cool. In a bowl, whisk the egg yolks and caster sugar until thick and pale. Add the flour, cornflour and cocoa powder; whisk until smooth.
Gradually whisk in the milk. Return the mixture to a clean pan and stir over a medium heat until it begins to thicken. Stir vigorously, turn the heat to low, and simmer, stirring for 3-4 minutes, until very thick and coating the back of the spoon.
Stir in the dark chocolate. Pour the mixture into the tart case, spread level and chill for 4 hours, or until set.
Arrange the berries on top of the crème pâtissière. In a pan, gently heat the raspberry jam. Cool for 2 minutes, then spoon or brush over the fruit.