There's no better way to round off a special meal than with a delicious chocolate tart, and this gorgeous pud uses not just one type of chocolate, but three! A simple baking recipe that gets great results.
To make the pastry, put the flour, cocoa, sugar and a pinch of salt into a food processor and pulse to combine. Add the butter and whizz until the pastry resembles breadcrumbs. Switch to a lower speed and add the egg. Blend until the pastry just comes together, then tip out onto a lightly floured surface and knead gently until smooth. Shape into a ball and wrap in cling-film, then chill for 30 minutes.
Flour a clean work surface and roll out the pastry to about 1/2cm (1/4in) thick, 30cm (12in) wide. Evenly line a 23cm (9in) loose-bottomed tart tin with the pastry, leaving an overhang. Lightly press the pastry into the fluted edges and chill for 30 minutes.
Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Line the pastry base with nonstick baking paper and baking beans and blind bake in the oven for 15 minutes. Remove thebeans and baking paper and return to the oven for a further 5 minutes, until the pastry is set and sandy to the touch. Rest for 5 minutes, then trim the edges. Set aside to cool.
Meanwhile, put the milk and dark chocolate in a bowl set over a pan of hot water. Add the vanilla extract and leave to melt slowly, then stir to combine, until the chocolate is thick and glossy. Leave to cool a little.
Whip the cream with the icing sugar and cocoa, until soft peaks form, then fold in the melted chocolate. Pour the mixture into the tart case and chill for 2 hours, or leave overnight, to set.
An hour before you’re ready to serve, melt the white chocolate in a bowl set over a pan of hot water. Leave to cool slightly and spoon into a piping bag. Drizzle the white chocolate over the tart and leave to set before serving.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.